http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001662915
Yield: 10 servings (serving size: about 3/4 cup stew and 3/4 cup noodles)
Ingredients:
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 1/2 pounds stew meat, trimmed and cut into 2-inch cubes
* Cooking spray
* 1 cup chopped onion
* 3 garlic cloves, minced
* 1 cup fat-free, less-sodium beef broth
* 2 bay leaves
* 1 (12-ounce) Guinness Stout
* 1 (10-ounce) package frozen pearl onions, thawed
* 1 (8-ounce) package fresh mushrooms, quartered
* 1/4 cup water
* 1/4 cup all-purpose flour
* 1 can whole-berry cranberry sauce
* 8 cups cooked egg noodles (about 1 pound)
* Chopped fresh thyme (optional)
Preparation:
1. Combine first 3 ingredients in a small bowl; sprinkle over beef. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 6 minutes, turning to brown on all sides. Add chopped onion, garlic, broth, bay leaves, and stout; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender, stirring occasionally.
2. Stir in pearl onions and mushrooms; cook, covered, 15 minutes, stirring occasionally.
3. Combine 1/4 cup water and flour in a small bowl; whisk until smooth. Add flour mixture and cranberry sauce to pan. Cook 5 minutes. Discard bay leaves. Serve with noodles. Garnish with fresh thyme, if desired.
* I did this in the crockpot, which turned out really well too ~ it just cooked all day instead of about 3 hours, and I added the flour mixture and cranberry sauce about an hour before we ate. Easy!
Nutritional Information:
Calories: 479 (27% from fat)
Fat: 14.6g (sat 4.8g,mono 6.3g,poly 1.1g)
Protein: 39.5g
Carbohydrate: 43.7g
Fiber: 2.6g
Cholesterol: 138mg
Iron: 6.3mg
Sodium: 239mg
Calcium: 35mg
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