Autumn Beef Cranberry Stew

• 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)

1. Combine first 3 ingredients in a small bowl; sprinkle over beef.
2. 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.
3. 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.
4. Stir in pearl onions and mushrooms; cook, covered, 15 minutes, stirring occasionally.
5. 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.
6. Serve with noodles. Garnish with fresh thyme, if desired.

thyme, salt, fresh ground black pepper, chuck roast, cooking spray, onion, beef broth, bay leaves, stout, pearl onions, button mushrooms, water, flour, whole berry, egg noodles, fresh thyme

Taken from www.food.com/recipe/autumn-beef-cranberry-stew-254796 (may not work)