Introduction

Cranberry Apple Beef Stew is a comforting and flavorful twist on the classic beef stew. The tartness of cranberries and the sweetness of apples complement the tender beef and hearty vegetables perfectly, making it an ideal dish for chilly days.

Ingredients

1 1/2 lbs beef chuck roast, cut into 1 inch pieces
2 tablespoons all-purpose flour, seasoned with a pinch of sea salt and ground black pepper
2 tablespoons olive oil
1 heaping tablespoon tomato paste
1/4 cup red wine or red wine vinegar
½ medium yellow onion, diced
2 celery ribs, thinly sliced
2 cloves garlic, minced
2 medium carrots, peeled and large diced
3-4 medium Yukon gold potatoes, large diced (no need to peel)
1 large Granny Smith apple, peeled and large diced
2 tablespoons Worcestershire sauce
1 cup apple cider
3 cups beef broth
3 bay leaves
1 tablespoon fresh sage, roughly chopped
1 1/2 cups fresh or frozen cranberries
Fresh parsley, roughly chopped to garnish

Instructions

Step 1: In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Toss the beef pieces with the seasoned flour, then add them to the pot. Cook, stirring occasionally, until the beef is browned on all sides, about 10 minutes.
Step 2: Stir in tomato paste and cook until it browns slightly, about 2 minutes.
Step 3: Pour in the red wine or vinegar, cooking for 2 minutes while scraping up browned bits from the bottom.
Step 4: Add onion, celery, and garlic. Cook for 3-4 minutes, stirring often, until the onion becomes translucent.
Step 5: Stir in carrots, potatoes, apple, Worcestershire sauce, apple cider, beef broth, bay leaves, and set aside the sage, cranberries, and parsley for now.
Step 6: Bring the stew to a boil. Reduce heat to a simmer, cover, and cook for at least 1 hour, or until the beef is tender and falls apart easily. Alternatively, cover and place in a preheated 350°F oven for 3 1/2 to 4 hours.
Step 7: Stir in fresh sage and cranberries. Cook uncovered for 10 more minutes until the cranberries start to pop.
Step 8: Remove from heat. Season with salt and pepper to taste, then garnish with fresh parsley and any extra sage before serving. Enjoy!

Tips & Variations

For a richer flavor, use red wine instead of vinegar. If you prefer a milder tartness, reduce cranberries slightly.
You can swap Yukon gold potatoes for sweet potatoes for a sweeter variation.
If fresh sage isn’t available, 1 teaspoon dried sage can be used instead but add it during the simmering step.
For quicker cooking, try the Instant Pot method following these same ingredient ratios but reduce broth and cider as noted.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This stew also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

The image shows a white bowl filled with a thick beef stew. The stew has large chunks of brown beef, bright orange carrot slices, red kidney beans, and small pieces of light yellow potato in a rich brown broth. Some green herbs are sprinkled on top for color. There is a spoon partly inside the bowl, and a woman's hand is holding the spoon. The bowl is placed on a white marbled surface with a few scattered red berries around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew in a slow cooker?

Yes, you can brown the beef and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until beef is tender.

Do I have to peel the potatoes and apples?

Peeling the potatoes is not necessary when using Yukon golds, as their skin is thin and tender. Apples are best peeled to prevent any tough texture in the stew.