Savory Cranberry Beef Stew
Recipe information
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Cooking:
20 min.
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Servings per container:
1
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Source:

Ingredients for - Savory Cranberry Beef Stew

1. 1 cup all-purpose flour -
2. 2 teaspoons salt, optional -
3. 2 pounds beef stew meat, cut into 1-inch cubes -
4. 4 bacon strips, cut into 1-inch pieces, optional -
5. 10 small onions -
6. 2 cups cranberry juice, divided -
7. 1 can (14-1/2 ounces) beef broth -
8. 4 whole cloves -
9. 1 bay leaf -
10. 1/2 teaspoon pepper -
11. 1/2 teaspoon dried marjoram -
12. 1/4 teaspoon dried thyme -
13. 1/4 teaspoon garlic powder -
14. 5 medium carrots, cut into chunks -
15. 5 medium potatoes, peeled and cubed -
16. 2 cups frozen peas, thawed -

How to cook deliciously - Savory Cranberry Beef Stew

1. Stage

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.

2. Stage

Place beef in a Dutch oven. Add bacon if desired. Bake, uncovered, at 400° for 30 minutes.

3. Stage

Add onions, 1-1/2 cups cranberry juice, broth and seasonings. Cover and bake at 350° for 1 hour.

4. Stage

Add carrots and potatoes; bake 1 hour longer or until meat and vegetables are tender.

5. Stage

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.