Savory Beef Stew Recipe
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 2 pounds lean beef stew meat, cut into 1-inch cubes
- 4 bacon strips, cut into 1-inch pieces (optional)
- 10 small onions
- 2 cups cranberry juice, divided
- 1 (14.5 ounce) can beef broth
- 4 whole cloves
- 1 bay leaf
- 1/2 teaspoon pepper
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 5 medium carrots, cut into chunks
- 5 medium potatoes, peeled and cubed
- 2 cups frozen peas, thawed
- 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 degrees F for 30 minutes. Add onions, 1-1/2 cups cranberry juice, broth and seasonings. Cover and bake at 350 degrees F 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.
