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Cranberry Apple Beef Stew 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.

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

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

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