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Savory Cranberry Beef Stew

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.

10 ServingsPrep: 20 min. Bake: 3 hours 5 min.

Ingredients

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

Directions

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.

2 of 2

Savory Cranberry Beef Stew (continued)

Directions (continued)

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. Yield: 10 servings.

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.