Guinness Beef Stew
Prep Time = 15 minutes
Cooking Time = 2 ½ hour
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 (3-pound) boneless, chuck roast, trimmed and cut into 1½ inch cubes.
Cooking spray (optional)
1 cup chopped onion
1 cup low-sodium beef broth
2 bay leaves
1 (12-ounce) Guinness Stout
1 (10- ounce) packaged frozen pearl onions, thawed
1 (8-ounce) package baby bella mushrooms
¼ cup water
2 tablespoons all-purpose flour
1 (14-ounce) can whole-berry cranberry sauce
8 cups cooked whole-grain egg noodles (about 1 pound)
Chopped fresh thyme (optional)
- Combine dried thyme, salt, and black pepper 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, broth, bay leaves, and stout; bring to boil. Cover, reduce heat, and simmer 2 hours or until beef is tender, stirring occasionally. Stir in pearl onions and mushrooms; cook covered, 15 minutes, stirring occasionally.
- Combine ¼ cup water and flour in small bowl. Add flour mixture and cranberry sauce to pan. Cook 5 minutes. Discard bay leaves. Serve with noodles. Garnish with fresh thyme.
Nutritional Information per Serving (3/4 cup stew and ¾ cup noodles): 479 calories, 40 grams protein, 44 grams carbohydrate, 15 grams fat, 5 grams saturated fat, 138 milligrams cholesterol, 3 grams fiber, 239 milligrams sodium