Savory Cranberry Beef Stew

• 1 cup all-purpose flour
• 2 teaspoons salt, optional
• 2 pounds 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 can (14-1/2 ounces) 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

1. In a small bowl, combine flour and salt if desired. Place half of the four mixture in large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. Reserve remaining flour mixture; set aside.
2. Place beef in a Dutch oven. Add bacon if desired. Bake, uncovered, at 400u0b0 for 30 minutes.
3. Add onions, 1-1/2 cups cranberry juice, broth and seasonings. Cover and bake at 350u0b0 for 1 hour.
4. Add carrots and potatoes; bake 1 hour longer or until meat and vegetables are tender.
5. 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 or until heated through.

flour, salt, beef stew meat, bacon strips, onions, cranberry juice, beef broth, cloves, bay leaf, pepper, marjoram, thyme, garlic, carrots, potatoes, frozen peas

Taken from www.tasteofhome.com/recipes/savory-cranberry-beef-stew/ (may not work)