Nothing tastes better on a chilly fall night than a bowl of Beef Stew, and for day 3 of Soup Month 2012, we bring you Beef Stew with a hearty fall twist.
Cooking foods on low heat and at a slower pace adds depth and character to any dish and it worked great for this meal. For this stew we combined tender cuts of beef with the rich flavor of Sam Adams Octoberfest Beer and the tanginess of whole cranberries, then let the flavors cook slowly for a bit over 2 hours. The result was a rich, beefy broth, with just a hint of sweetness from the cranberries, and the pearl onions and mushrooms rounding out the dish with a bit of rustic flavor. This is without a doubt the best beef stew I've ever tasted and I hope you enjoy it as much as we did!
2 lb Boneless Shoulder Roast, cut into 3/4-inch pieces
1 TB Canola Oil
1 tsp Dried Thyme
1 tsp Kosher Salt
1/2 tsp Freshly Ground Black Pepper
1 Small Onion, chopped
1 cup Beef Broth
2 Bay Leaves
1 Bottle Sam Adams Oktoberfest Beer (or your favorite Oktoberfest beer)
1 cup Frozen Pearl Onions, thawed
1 8 oz pkg Mushrooms, cleaned and quartered
1/2 cup Water
4 TB Flour
3/4 cup Whole Berry Cranberry Sauce
1 lb Cooked Egg Noodles
In a large soup pot heat oil over medium-high heat. Add beef to pan and cook 6 - 8 minutes, stirring to brown on all sides. Add onion, broth, bay leaves and beer and bring mixture to a boil. Cover, reduce heat to low and simmer for 2 hours, stirring occasionally.
Add pearl onions and mushrooms to the stew, cover and cook 15 minutes.
Combine flour and water in a small cup. Add mixture to the stew and stir, then add the cranberry sauce, stirring to fully combine. Cook 10 minutes longer, discard bay leaves and serve over cooked noodles. Enjoy!!