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Savory Beef Stew

Country.Chef's picture
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Lean beef stew meat 2 Pound, cut into 1 inch cubes
  Onions 10 Small
  Cranberry juice 2 Cup (32 tbs), divided
  Canned beef broth 14 1⁄2 Ounce (1 Can)
  Whole cloves 4
  Bay leaf 1
  Pepper 1⁄2 Teaspoon
  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.

Recipe Summary

Main Dish

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Savory Beef Stew Recipe