Autumn Beef Cranberry Stew - cooking recipe

Ingredients

1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (3 lb) boneless chuck roast, trimmed and cut into 2-inch cubes
cooking spray
1 cup chopped onion
1 cup reduced-sodium fat-free beef broth
2 bay leaves
1 (12 ounce) Guinness stout
1 (10 ounce) package frozen pearl onions, thawed
1 (8 ounce) package button mushrooms, quartered
1/4 cup water
2 tablespoons all-purpose flour
3/4 cup whole berry cranberry sauce
8 cups cooked egg noodles (about 1 pound)
chopped fresh thyme (optional)

Preparation

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.