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Cranberry Apple Beef Stew Recipe

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★★★★★

4.9 from 77 reviews

This Cranberry Apple Beef Stew is a hearty and flavorful comfort food dish combining tender beef chuck, crisp apples, and tart cranberries with a rich tomato and wine-infused broth. Simmered slowly on the stovetop or easily made in an Instant Pot, this stew offers a beautiful balance of savory and sweet flavors, perfect for cozy dinners.

Ingredients

Scale

Beef and Coating

  • 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

Vegetables and Fruits

  • 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

Liquids and Seasonings

  • 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

  1. Brown the Beef: In a dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the beef pieces coated with the seasoned flour, stirring to coat evenly. Cook until the beef is browned on all sides, about 10 minutes. This step locks in flavor and creates a rich base.
  2. Add Tomato Paste: Stir in the tomato paste, cooking it until it browns slightly, about 2 minutes. This deepens the stew’s flavor complexity.
  3. Deglaze with Wine: Pour in the red wine or vinegar, cooking for another 2 minutes while scraping the browned bits off the pot’s bottom. This process adds depth and acidity.
  4. Sauté Aromatics: Add diced onion, sliced celery, and minced garlic. Cook for 3-4 minutes until the onions become translucent and fragrant.
  5. Add Remaining Ingredients: Incorporate carrots, potatoes, apple, Worcestershire sauce, apple cider, beef broth, bay leaves. Bring the mixture to a boil.
  6. Simmer: Reduce heat to a simmer, cover the pot, and cook for at least 1 hour until the beef is tender and falls apart easily. Alternatively, place the covered pot in a preheated 350°F oven for 3 1/2 to 4 hours for slower cooking and rich flavors.
  7. Finish with Sage and Cranberries: Stir in fresh sage and cranberries and cook for an additional 10 minutes until the cranberries begin to pop and soften.
  8. Season and Serve: Remove from heat. Taste and adjust salt and pepper as needed. Garnish with fresh parsley and leftover sage before serving.
  9. Instant Pot Brown Beef: Set the Instant Pot to sauté. Pat beef dry and add with salt, pepper, flour, and tomato paste. Cook until browned on all sides, about 5 minutes.
  10. Deglaze Instant Pot: Pour in wine, cooking for 2 minutes while scraping bottom to release browned bits.
  11. Add Liquids and Other Ingredients: Add 2 cups beef broth and 1/2 cup apple cider (reduced quantities), along with vegetables and seasonings excluding cranberries, sage, and parsley. Stir to combine.
  12. Pressure Cook: Secure the lid and set the vent to sealing. Cook on meat/stew mode for 35 minutes.
  13. Natural Release Option: After cooking, you may leave the pot undisturbed for 10 minutes or let it depressurize naturally over 20 minutes for better melding of flavors.
  14. Quick Release: Turn the steam valve from sealing to vent to release remaining pressure quickly.
  15. Cook Cranberries and Sage: Open lid, switch to sauté mode and stir in cranberries and fresh sage. Cook for 10 minutes until cranberries pop.
  16. Season and Serve: Turn off the Instant Pot, adjust salt and pepper to taste. Garnish with fresh parsley and sage before serving.

Notes

  • Using red wine adds depth and richness; red wine vinegar is a good non-alcoholic substitute but slightly changes the flavor profile.
  • If you don’t have fresh sage, dried sage can be used but reduce quantity to 1 teaspoon.
  • Yukon gold potatoes do not need peeling; their skins add texture and nutrients.
  • The Instant Pot method reduces cooking time significantly while preserving flavor and tenderness.
  • For thicker stew, mix a tablespoon of flour or cornstarch with cold water and stir in at the end of cooking, simmering a few minutes more.
  • This stew pairs beautifully with crusty bread or over buttered egg noodles.

Keywords: beef stew, cranberry stew, apple beef stew, fall recipes, comfort food, slow cooker alternative, instant pot stew, hearty stew

Find it online: https://todayfoodrecipe.com/cranberry-apple-beef-stew-recipe/