Savory Beef Stew
|All purpose flour||1⁄2 Cup (8 tbs)|
|Lean beef stew meat||2 Pound, cut into 1 inch cubes|
|Cranberry juice||2 Cup (32 tbs), divided|
|Canned beef broth||14 1⁄2 Ounce (1 Can)|
|Dried marjoram||1⁄2 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Carrots||5 Medium, cut into chunks|
|Potatoes||5 Medium, peeled and cubed|
|Frozen peas||2 Cup (32 tbs), thawed|
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.