Savory Beef Stew Recipe
Ingredients
| All purpose flour | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 2 pounds lean beef stew meat, cut into 1-inch cubes | ||
| Onions | 10 Small | |
| Cranberry juice | 2 Cup (16 tbs), divided | |
| Beef broth | 1 Can (10oz) | |
| 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 in to chunks | |
| Potatoes | 5 Medium, peeled | |
| Frozen peas | 2 Cup (16 tbs), 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.
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.
Chef
