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Savory Beef Stew

By: Kay Fortier

"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."

Rate/Review | Read Reviews (6)

Prep Time:
20 Min

Cook Time:
3 Hrs 5 Min

Ready In:
3 Hrs 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
2 pounds lean 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 (14.5 ounce) can 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

Directions

Combine flour and salt if desired; coat beef cubes. Reserve remaining flour mixture. Place beef in a Dutch oven. Add bacon if desired. Bake, uncovered, at 400 degrees F for 30 minutes. Add onions, 1-1/2 cups cranberry juice, broth and seasonings. Cover and bake at 350 degrees F for 1 hour. Add carrots and potatoes; bake 1 hour 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.

Footnotes

Nutrition Facts: One 1-cup serving (prepared with reduced-sodium beef broth and without salt or bacon) equals 321 calories, 7 g fat (0 saturated fat), 56 mg cholesterol, 231 mg sodium, 42 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 meat.