Savory Cranberry Beef Stew Food

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SAVORY CRANBERRY BEEF STEW



Savory Cranberry Beef Stew image

Stew is one of my family's favorite dishes. Everyone is surprised that there's cranberry juice in this recipe - it really gives it a unique flavor.

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 10 servings.

Number Of Ingredients 16

1 cup all-purpose flour
2 teaspoons salt, optional
2 pounds beef stew meat, cut into 1-inch cubes
4 bacon strips, cut into 1-inch pieces, optional
10 small onions
2 cups cranberry juice, divided
1 can (14-1/2 ounces) beef broth
4 whole cloves
1 bay leaf
1/2 teaspoon pepper
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
5 medium carrots, cut into chunks
5 medium potatoes, peeled and cubed
2 cups frozen peas, thawed

Steps:

  • In a small bowl, combine flour and salt if desired. Place half of the four mixture in large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. Reserve remaining flour mixture; set aside. , Place beef in a Dutch oven. Add bacon if desired. Bake, uncovered, at 400° for 30 minutes., Add onions, 1-1/2 cups cranberry juice, broth and seasonings. Cover and bake at 350° for 1 hour. , Add carrots and potatoes; bake 1 hour longer or until meat and vegetables are tender. , Combine reserved flour mixture and remaining cranberry juice until smooth; stir into stew. Cover and bake 30 minutes longer. Remove bay leaf. Add peas; return to the oven for 5 minutes or until heated through.

Nutrition Facts : Calories 321 calories, Fat 7g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 231mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

CRANBERRY BEEF STEW



Cranberry Beef Stew image

just give this unusual combination of flavors a try! this is one of the best stews you will ever taste..

Provided by grandma2969

Categories     Stew

Time 2h25m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 1/2 lbs stew meat
2 tablespoons oil
3 cups water
2 beef bouillon cubes
1 teaspoon Worcestershire sauce
1 garlic clove, minced
2 teaspoons salt
1/2 teaspoon paprika
1/2 teaspoon pepper
6 small carrots, cut in chunks
16 ounces white pearl onions
16 ounces whole berry cranberry sauce
1/4 cup cold water
2 teaspoons cornstarch
1/2 teaspoon Kitchen Bouquet

Steps:

  • in a Dutch oven, brown meat in oil.
  • add water, bouillon cubes, worchestshire sauce, garlic, salt and pepper.
  • cover and simmer for 1 1/4 hours.
  • add more water to cover beef if necessary.
  • add carrots, onions with liquid, and cranberry sauce, simmer for 45 minutes.
  • in small bowl, mix together cornstarch and water.
  • add to stew; stir until thickened.
  • add Kitchen Bouquet and heat for 5 minutes.

Nutrition Facts : Calories 458.7, Fat 13.5, SaturatedFat 4.4, Cholesterol 121.2, Sodium 1339.1, Carbohydrate 43.7, Fiber 3.6, Sugar 34.9, Protein 43

CRANBERRY BEEF STEW



Cranberry Beef Stew image

Cranberry beef stew is a festive, seasonal variation of the classic dish. A subtle tartness from the berries pairs well with the bold flavors of beef and Guinness.

Provided by Meaghan

Categories     Dinner     Main Course     Soup

Time 2h30m

Number Of Ingredients 16

2 lbs stew beef cut into 1" pieces
2 tsp ground thyme
salt & pepper to taste
pinch dried oregano
1 cup diced onion
2 1/2 cups beef broth
1 cup chopped carrots
2 stalks celery thinly sliced
2 bay leaves
12 oz Guinness stout beer
1 10 oz pkg frozen pearl onions
8 oz button mushrooms washed & quartered
1/4 cup water + 2 tbsp flour whisked together until smooth
1 tbsp minced garlic
3/4 cup whole berry cranberry sauce
mashed potatoes for serving

Steps:

  • In a mixing bowl, whisk together the thyme, salt & pepper, and oregano until evenly combined. Add the beef to the bowl, and toss until evenly combined.
  • Heat a Dutch oven, or heavy bottomed sauce pan, over medium heart. Give it a spritz of non stick cooking spray.
  • Once the pan's hot, add the beef. Cook it for 6 minutes, stirring often so that it sears on all sides- not so that it cooks through.
  • To the Dutch oven add the broth, onion, bay leaves, stout. Bring the mixture to a boil.
  • Reduce the heat to a low simmer, then cover the pot with the lid. Allow the mixture to cook for 2 hours, stirring occasionally.
  • Remove the lid & stir the pearl onions and prepared mushrooms into the stew. Return the lid to the pot, and continue cooking another 15-20 minutes- stirring occasionally.
  • Remove the bay leaves from the pot. Discard.
  • Whisk the flour mixture & cranberry sauce into the stew until evenly combined. Allow the mixture to simmer/cook for 5 minutes- it will thicken during this time.
  • Serve the stew over mashed potatoes or cooked egg noodles & enjoy!

Nutrition Facts : Calories 258 kcal, Carbohydrate 20 g, Protein 28 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 375 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 3 g, ServingSize 1 serving

SAVORY BEEF STEW



Savory Beef Stew image

I can't remember where we found this recipe but is it ever good!! Hubby and I love stews, so this is a frequent meal in our home. Make sure you have some fresh bread to go with this one!!!

Provided by Graybert

Categories     Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 15

1/4 cup margarine
2 lbs cubed stew meat
1/4 cup all-purpose flour
1 (14 ounce) can beef broth
1 cup beer
1 onion, sliced
2 cloves garlic, minced
1 tablespoon packed brown sugar
1 teaspoon dried thyme
1/2 cup chopped carrot
1/2 cup chopped celery
4 potatoes, cubed
1 can button mushroom
1/2 cup water
pepper

Steps:

  • Preheat oven to 350 degrees.
  • In a dutch oven over medium heat, melt margarine.
  • Cook beef in two batches until browned, stirring often.
  • Remove beef from dutch oven and set aside.
  • Stir in flour.
  • Add broth, beer, water, onion, garlic, brown sugar, thyme and pepper.
  • Heat to boil.
  • Return beef to dish and add potatoes, carrots, celery and mushrooms, stir well to coat.
  • Cover and bake at 350 degrees for 1 1/2 hours or until done.

Nutrition Facts : Calories 435, Fat 14.8, SaturatedFat 4.6, Cholesterol 96.8, Sodium 482.2, Carbohydrate 36.3, Fiber 4.1, Sugar 4.8, Protein 37.8

SAVORY VEGETABLE BEEF STEW



Savory Vegetable Beef Stew image

This is by far the best vegetable beef stew that I have ever made. My grandmother gave me the recipe. My husband, who is a very picky eater, loves this recipe more than anything else I make.

Provided by JAIME5025

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h

Yield 12

Number Of Ingredients 18

3 pounds beef stew meat, cut into 1-inch pieces
⅓ cup Italian salad dressing
2 cups water
2 teaspoons beef bouillon granules
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.5 ounce) can condensed beef broth
1 (8 ounce) can tomato sauce
1 clove garlic, minced
1 bay leaf
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon ground black pepper
6 small potatoes, quartered
6 carrots, cut into 1-inch pieces
1 green bell pepper, cut into 1/2-inch dice
1 onion, chopped
3 tablespoons all-purpose flour
3 tablespoons cold water

Steps:

  • Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
  • Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
  • Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.

Nutrition Facts : Calories 342 calories, Carbohydrate 23.7 g, Cholesterol 62.7 mg, Fat 17.5 g, Fiber 3.7 g, Protein 21.8 g, SaturatedFat 6.5 g, Sodium 679.7 mg, Sugar 4.9 g

BRAISED BEEF WITH RED WINE & CRANBERRY



Braised beef with red wine & cranberry image

This lovely seasonal dish can be left to bubble away, filling the kitchen with comforting aromas and the promise of supper

Provided by Good Food team

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 5

1kg braising steak
3 onions
300ml red wine
300ml stock
3 rounded tbsp cranberry sauce

Steps:

  • Cut the meat into large chunks. Tip 2 tbsp flour with some salt and pepper into a large food bag, add the beef and shake to coat the pieces. Thinly slice the onions.
  • Heat 2 tbsp olive oil in a large heavy-based pan. Add the beef and fry on all sides until evenly browned. You may need to do this in two batches. Remove to a plate.
  • Heat 1tbsp oil in the pan if you need it, then add the onions and fry quickly for 5 minutes until tinged brown. Return the beef to the pan and add the wine and stock. Bring to the boil, stirring to scrape up the juices. Sprinkle with salt and pepper.
  • Reduce the heat, cover tightly with a lid and cook at a gentle simmer for 11⁄2 hours until the beef is tender. Stir in the cranberry sauce, taste and add more seasoning if necessary. Simmer for a further 5 minutes and serve with mash, and a scattering of flatleaf parsely.

Nutrition Facts : Calories 481 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 57 grams protein, Sodium 0.92 milligram of sodium

SAVORY BEEF STEW



Savory Beef Stew image

Wine lends a warm background flavor for this satisfying take on a traditional French stew. Lynn Stein in Joseph, Oregon uses low-fat mashed beans to thicken her broth and boost nutrition. Serve with garlic bread and dinner's done!

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 4 servings.

Number Of Ingredients 16

1/4 cup all-purpose flour
1 pound beef stew meat, cut into 1-inch cubes
1 small onion, chopped
1 tablespoon canola oil
1-1/2 cups water
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1/2 cup sherry or reduced-sodium beef broth
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 medium carrots, chopped
2 medium parsnips, peeled and chopped
1 large potato, peeled and chopped
1 medium turnip, peeled and chopped

Steps:

  • Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat. , In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the carrots, parsnips, potato and turnip. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender.

Nutrition Facts : Calories 349 calories, Fat 12g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 742mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

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