Cranberry Beef Stew


More cranberries! This was a unique stew that turned out pretty tasty.

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  • 2 lbs stew beef pieces (or cubed chuck roast)
  • salt and pepper
  • 1 tbs oil
  • 1 chopped onion
  • 1 cup beef broth
  • 2 bay leaves
  • 1 12oz guinness or other stout beer
  • 10 oz pearl onions
  • 8 oz mushrooms, sliced or quartered
  • 1/4 cup water
  • 2 tbs flour
  • 2 cups cranberries
  • 1 cup orange juice
  • 1/2 cup sugar
  • chopped fresh thyme


  • Salt and pepper the beef pieces. Heat oil in a dutch over over medium high heat. Add the beef and brown on all sides.
  • Add the chopped onion, broth, bay leaves, and stout. Bring to a boil. Cover, reduce heat, and simmer for 2 hours or until beef is tender, stirring occasionally. With 30 min remaining, add have of the cranberries to the pot (1 cup)
  • While the beef is stewing, add the orange juice, sugar, and the remaining 1 cup of cranberries to a small saucepan. Cook until the cranberries pop and form a thick sauce.
  • Stir in the pearl onions and mushrooms to the pot, cook for 15 minutes.
  • Add 2 tbs flour to 1/4 cup water in a small bowl and stir to combine. Add this mixture and the cranberry suace to the pot and cook 5 minutes. You can add more flour/water mixture to the pot if you want to further thicken the stew.
  • Discard the bay leaves and serve alone or over noodles. Garnish with fresh thyme.

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