1 t. dried thyme
1/2 t. salt
1/2 t. freshly ground black pepper
3 lb boneless chuck roast, trimmed and cut into 2-inch cubes
1 T. olive oil
1 C. chopped onion
1 C. beef broth
2 bay leaves
1 (12 oz) Guinness Stout
1 (10 oz) pkg frozen pearl onions, thawed
8 oz cremini mushrooms, quartered
1/4 C. water
2 T. all-purpose flour
3/4 C. whole-berry cranberry sauce
8 C. cooked egg noodles (about 1 lb)
chopped fresh thyme (optional)
Combine first 3 ingredients in a small bowl; sprinkle over beef. Heat a Dutch oven over medium-high heat and add oil. 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.
Combine 1/4 C. 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.
10 servings (about 3/4 C stew and 3/4 C. noodles): 479 calories, 14.6g fat, 39.5g protein, 43.7g carbs, 2.6g fiber