Savory Cranberry Beef Stew Recipe

5 1
Savory Cranberry Beef Stew Recipe
Savory Cranberry Beef Stew Recipe photo by Taste of Home
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Savory Cranberry Beef Stew Recipe

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5 1
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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.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 3 hours 5 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 3 hours 5 min.

Ingredients

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt, optional
  • 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 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

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° 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 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. Yield: 10 servings.
Originally published as Savory Beef Stew in Country Extra November 1996, p51

Nutritional Facts

1 cup: 321 calories, 7g fat (0 saturated fat), 56mg cholesterol, 231mg sodium, 42g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 meat.

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt, optional
  • 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 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
  1. 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° 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 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. Yield: 10 servings.
Originally published as Savory Beef Stew in Country Extra November 1996, p51

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