Autumn Beef Cranberry Stew

Ingredients

• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

• 1 (3 lb)  boneless chuck roast, trimmed and cut into 2-inch cubes
• cooking spray
• 1 cup chopped onion
• 1 cup reduced-sodium fat-free beef broth
• 2 bay leaves

• 1 (12 ounce)  Guinness stout

• 1 (10 ounce) package frozen pearl onions, thawed

• 1 (8 ounce) package button mushrooms, quartered
• 1/4 cup water
• 2 tablespoons all-purpose flour
• 3/4 cup whole berry cranberry sauce
• 8 cups cooked egg noodles (about 1 pound)
• chopped fresh thyme (optional)

Directions

1. 1

   Combine first 3 ingredients in a small bowl; sprinkle over beef.

2. 2

   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.

3. 3

   Add chopped onion, broth, bay leaves, and stout; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender, stirring occasionally.

4. 4

   Stir in pearl onions and mushrooms; cook, covered, 15 minutes, stirring occasionally.

5. 5

   Combine 1/4 cup water and flour in a small bowl. Add flour mixture and cranberry sauce to pan. Cook 5 minutes. Discard bay leaves.

6. 6

   Serve with noodles. Garnish with fresh thyme, if desired.