Your family is going to love the hearty flavors in this new twist on a classic beef stew. Tender chucks of beef chuck roast are combined with a can of whole berry cranberry sauce, pearl onions and mushrooms and cooked to perfection. Serve with cooked egg noodles for a belly filling dinner that is perfect for a chilly fall or winter evening.
Heat a large skillet on the stove-top over medium-high heat until hot.
While the pan is heating season the chuck roast chunks with salt, pepper and oregano.
Add the 2 tablespoons of olive oil to the hot pan and immediately add the chucks of roast and spread the chunks evenly in the pan.
Brown the chunks of roast until golden and browned on all sides. Add the meat to a 6 quart or larger slow cooker.
Add the diced onion, mushrooms, pearl onions, beef broth and bay leaves to the slow cooker and stir to combine.
Cover and cook on HIGH for 3 to 4 hours or on LOW for 4 to 6 hours.
Remove the lid and stir in the canned cranberry sauce, stirring to combine.
In a small bowl stir together the water and flour with a fork until there are no lumps of dry flour. Stir in this thickening slurry into the store. Recover slow cooker and cook for an additional 15 to 20 minutes on HIGH to thicken the stew.
While the stew is thickening, cook the egg noodles on the stove-top in a large pot of water according to the directions on the package.
Remove the bay leaves and discard.
Right before cooking stir in the cooked egg noodles.