Ingredients
1 cup all-purpose flour2 teaspoons salt, optional2 pounds beef stew meat, cut into 1-inch cubes4 bacon strips, cut into 1-inch pieces, optional10 small onions2 cups cranberry juice, divided1 can (14-1/2 ounces) beef broth4 whole cloves1 bay leaf1/2 teaspoon pepper1/2 teaspoon dried marjoram1/4 teaspoon dried thyme1/4 teaspoon garlic powder5 medium carrots, cut into chunks5 medium potatoes, peeled and cubed2 cups frozen peas, thawed
Preparation
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.
Place beef in a Dutch oven. Add bacon if desired. Bake, uncovered, at 400° for 30 minutes.
Add onions, 1-1/2 cups cranberry juice, broth and seasonings. Cover and bake at 350° for 1 hour.
Add carrots and potatoes; bake 1 hour longer 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 or until heated through.
