Cranberry Apple Beef Stew Recipe

Introduction

This Cranberry Apple Beef Stew is a hearty and flavorful twist on a classic comfort food. Tender beef simmers with fresh apples and tart cranberries, creating a perfect balance of savory and sweet. It’s an ideal dish for cozy dinners and special occasions alike.

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

1. Step 1: In a dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Toss the beef with seasoned flour, then add to the pot. Brown the beef on all sides for about 10 minutes.
2. Step 2: Stir in tomato paste and cook until it browns slightly, about 2 minutes.
3. Step 3: Pour in the red wine or vinegar and cook for another 2 minutes, scraping up browned bits from the bottom.
4. Step 4: Add diced onion, celery, and garlic. Cook for 3 to 4 minutes until the onion becomes translucent, stirring frequently.
5. Step 5: Add carrots, potatoes, apple, Worcestershire sauce, apple cider, beef broth, and bay leaves. Bring to a boil then reduce heat to a simmer. Cover and cook for at least 1 hour, until the beef is tender and falls apart easily.
6. Step 6: Stir in fresh sage and cranberries. Cook uncovered for 10 more minutes to let flavors meld and cranberries soften.
7. Step 7: Remove from heat. Season with salt and pepper to taste. Garnish with fresh parsley and additional sage before serving.

Tips & Variations

• For a deeper flavor, use red wine instead of vinegar and consider adding a splash more Worcestershire sauce.
• Feel free to use frozen cranberries if fresh are unavailable; just rinse them before adding.
• If you prefer a thicker stew, mash some of the potatoes in the pot toward the end of cooking.
• Instant Pot users can follow the stovetop instructions with adjusted liquid amounts and cooking times for quicker results.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this stew?

Yes, but tougher cuts like chuck roast or brisket work best because they become tender and flavorful when slow-cooked. Leaner cuts may dry out.

Can I make this stew vegetarian or vegan?

You can substitute the beef with hearty vegetables like mushrooms, eggplant, or lentils, and use vegetable broth instead of beef broth. Adjust cooking times accordingly.

Cranberry Apple Beef Stew Recipe

Print Recipe

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4.5 from 52 reviews

A hearty and flavorful Cranberry Apple Beef Stew combining tender beef chuck, tart cranberries, and crisp Granny Smith apples in a savory broth with vegetables and warm spices. Perfect for cozy dinners, this stew can be made on the stovetop, in the oven, or using an Instant Pot for convenience.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Liquids and Seasonings

• 1/4 cup red wine or red wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 cup apple cider
• 3 cups beef broth
• 3 bay leaves
• 1 tablespoon fresh sage, roughly chopped

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
• 1 1/2 cups fresh or frozen cranberries

Garnish

• Fresh parsley, roughly chopped

Instructions

1. Brown the Beef: In a dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Pat the beef dry, then toss it with seasoned flour. Add the beef to the hot oil and cook, stirring, until browned on all sides, approximately 10 minutes.
2. Add Tomato Paste: Stir in the tomato paste, coating the beef well, and cook for about 2 minutes until the paste begins to brown slightly, intensifying the stew’s flavor.
3. Deglaze with Wine: Pour in the red wine or red wine vinegar and cook for another 2 minutes, scraping the browned bits from the bottom of the pot to incorporate their flavor into the stew.
4. Sauté Aromatics: Add diced onion, sliced celery, and minced garlic to the pot. Cook for 3-4 minutes, stirring frequently, until the onion turns translucent and fragrant.
5. Add Remaining Ingredients: Stir in the carrots, potatoes, apple, Worcestershire sauce, apple cider, beef broth, and bay leaves. Bring the mixture to a boil.
6. Simmer the Stew: Reduce heat to low, cover, and let it simmer on the stovetop for at least 1 hour, or until the beef is tender and falls apart easily. Alternatively, place the covered dutch oven in a preheated 350°F oven and cook for 3 1/2 to 4 hours for deeper flavor development.
7. Add Sage and Cranberries: Stir in the fresh sage and cranberries, then cook uncovered for another 10 minutes until cranberries begin to pop, releasing their tartness into the stew.
8. Season and Serve: Remove from heat. Taste and adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley and any remaining sage before serving. Enjoy warm!
9. Instant Pot Option – Brown Beef: Turn Instant Pot to sauté mode, heat olive oil, and brown the seasoned beef and tomato paste for about 5 minutes.
10. Instant Pot Option – Deglaze: Add wine and cook 2 minutes, scraping bottom to deglaze.
11. Instant Pot Option – Add Ingredients: Add 2 cups beef broth, 1/2 cup apple cider, Worcestershire sauce, vegetables, apple, and bay leaves. Do not add cranberries or sage yet. Stir well.
12. Instant Pot Option – Pressure Cook: Seal lid and set to meat/stew mode (about 35 minutes). After cooking, allow natural release for 10 minutes, then quick release remaining pressure.
13. Instant Pot Option – Final Cooking: Open lid, switch to sauté, stir in cranberries and sage, cook for 10 minutes until cranberries pop.
14. Instant Pot Option – Serve: Turn off Instant Pot, season with salt and pepper, garnish with parsley and sage, and serve.

Notes

• Using red wine vinegar as a substitute for red wine gives a tangier flavor but works well if alcohol is to be avoided.
• The potatoes do not need to be peeled; Yukon gold skins add texture and nutrients.
• The stew develops deeper flavor when cooked slowly in the oven, but stovetop simmering is more convenient.
• For a thicker stew, reduce the broth amount slightly or cook uncovered towards the end.
• The cranberries add a nice tartness that balances the richness of the beef; fresh or frozen cranberries can be used.
• Adjust salt and pepper at the end to suit your taste preferences.
• The Instant Pot method saves significant time and retains excellent flavor.

Keywords: beef stew, cranberry stew, apple beef stew, hearty stew, fall recipes, comfort food, Dutch oven stew