Best 7 Autumn Beef Cranberry Stew Recipes

SAVORY CRANBERRY BEEF STEW

Steps:

• 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. , 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 longer 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 or until heated through.

AUTUMN BEEF STEW

Steps:

• Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon., Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.

AUTUMN BEEF CRANBERRY STEW

Steps:

• Combine first 3 ingredients in a small bowl; sprinkle over beef.
• 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.
• 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.
• Stir in pearl onions and mushrooms; cook, covered, 15 minutes, stirring occasionally.
• 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.
• Serve with noodles. Garnish with fresh thyme, if desired.

AUTUMN STEW

Steps:

• In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours., Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves.

BRAISED BEEF WITH RED WINE & CRANBERRY

Steps:

• Cut the meat into large chunks. Tip 2 tbsp flour with some salt and pepper into a large food bag, add the beef and shake to coat the pieces. Thinly slice the onions.
• Heat 2 tbsp olive oil in a large heavy-based pan. Add the beef and fry on all sides until evenly browned. You may need to do this in two batches. Remove to a plate.
• Heat 1tbsp oil in the pan if you need it, then add the onions and fry quickly for 5 minutes until tinged brown. Return the beef to the pan and add the wine and stock. Bring to the boil, stirring to scrape up the juices. Sprinkle with salt and pepper.
• Reduce the heat, cover tightly with a lid and cook at a gentle simmer for 11⁄2 hours until the beef is tender. Stir in the cranberry sauce, taste and add more seasoning if necessary. Simmer for a further 5 minutes and serve with mash, and a scattering of flatleaf parsely.

CRANBERRY BEEF STEW

Steps:

• in a Dutch oven, brown meat in oil.
• add water, bouillon cubes, worchestshire sauce, garlic, salt and pepper.
• cover and simmer for 1 1/4 hours.
• add more water to cover beef if necessary.
• add carrots, onions with liquid, and cranberry sauce, simmer for 45 minutes.
• in small bowl, mix together cornstarch and water.
• add to stew; stir until thickened.
• add Kitchen Bouquet and heat for 5 minutes.

AUTUMN STEW

Steps:

• In a large saucepan, cook and stir meat until brown.
• Drain off fat.
• Cook and stir onions with meat until onions are tender, almost 5 minutes.
• Stir in all remaining ingredients; heat to boiling.
• Reduce heat; cover and simmer at least 40 minutes or till vegetables are tender.