Cranberry Apple Beef Stew is a hearty and flavorful one-pot meal that brings the warm, savory richness of classic beef stew together with the tart sweetness of apples and cranberries. With tender beef, root vegetables, apple cider, and fresh herbs, this dish offers the perfect autumn twist on comfort food.

Why You’ll Love This Recipe

Combines sweet and savory flavors in a unique, satisfying way
Made in one pot—less cleanup and maximum flavor
Versatile cooking methods: stovetop, oven, or Instant Pot
Perfect for fall and winter gatherings
Uses seasonal ingredients for a cozy and wholesome dish
Great make-ahead option that tastes even better the next day
Balanced, hearty, and nutritious with beef, vegetables, and fruit
Feeds a crowd—ideal for family dinners
Freezer-friendly for easy meal prep
Comfort food elevated with fresh herbs and seasonal produce

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1½ lbs beef chuck roast, cut into 1-inch pieces
2 tablespoons all-purpose flour, seasoned with sea salt and ground black pepper
2 tablespoons olive oil
1 heaping tablespoon tomato paste
¼ 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 (2 cups if using Instant Pot)
3 bay leaves
1 tablespoon fresh sage, roughly chopped
1½ cups fresh or frozen cranberries
Fresh parsley, roughly chopped, for garnish

directions

Stovetop/Oven Method

In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
Add beef coated with seasoned flour. Cook until browned on all sides, about 10 minutes.
Stir in tomato paste and cook for 2 minutes until browned.
Deglaze with red wine or vinegar, scraping up browned bits.
Add onion, celery, and garlic. Sauté for 3–4 minutes until onions are translucent.
Stir in carrots, potatoes, apple, Worcestershire sauce, apple cider, beef broth, and bay leaves.
Bring to a boil, then reduce to a simmer. Cover and cook for at least 1 hour, until beef is fork-tender.
- Alternatively, cover and transfer to a preheated 350°F oven for 3½ to 4 hours.
Stir in sage and cranberries. Cook for 10 more minutes until cranberries start to soften.
Adjust seasoning with salt and pepper. Garnish with parsley and remaining sage before serving.

Instant Pot Method

Set Instant Pot to Sauté. Add olive oil.
Pat beef dry, coat in seasoned flour and tomato paste, and sauté until browned (about 5 minutes).
Deglaze with red wine or vinegar.
Add 2 cups of beef broth and ½ cup of apple cider.
Add remaining ingredients except sage, cranberries, and parsley.
Secure the lid. Set Instant Pot to “Meat/Stew” (approx. 35 minutes).
Let the pressure naturally release for 10–20 minutes, then quick release.
Set to Sauté again. Stir in sage and cranberries. Cook for 10 minutes until cranberries begin to pop.
Season to taste. Garnish with parsley and serve.

Servings and timing

Servings: Serves 6–8
Prep time: 15 minutes
Cook time: 1 hour 30 minutes (stovetop) or 35 minutes (Instant Pot)
Total time: 1 hour 45 minutes

Variations

Slow Cooker Version: Brown beef and aromatics first, then cook on low for 8 hours or high for 4 hours. Add cranberries and sage in the last 30 minutes.
No wine option: Use extra broth or apple cider vinegar in place of red wine or vinegar.
More sweetness: Add a diced sweet potato or a touch of maple syrup for extra depth.
Spice it up: Add a pinch of crushed red pepper or a dash of smoked paprika for warmth.
Vegan adaptation: Substitute beef with hearty mushrooms or lentils, and use vegetable broth.

storage/reheating

Storage: Cool completely, then store in airtight containers in the refrigerator for up to 4 days.
Freezing: Freeze in portions in freezer-safe containers for up to 3 months.
Reheating: Reheat on the stovetop over medium-low heat or in the microwave until warmed through. Add a splash of broth if stew thickens too much after refrigeration or freezing.

FAQs

Can I make this ahead of time?

Yes, this stew tastes even better the next day as the flavors continue to develop. Store in the refrigerator and reheat before serving.

What type of beef is best for stew?

Beef chuck roast is ideal—it becomes incredibly tender after slow simmering and is rich in flavor.

Do I have to peel the potatoes?

No, Yukon gold potatoes have thin skins that soften nicely in the stew. Feel free to leave them unpeeled.

Can I use dried cranberries instead of fresh?

Fresh or frozen cranberries are recommended for their tartness and texture, but in a pinch, you can use dried—just reduce the quantity and soak them in warm water before adding.

Is the apple flavor strong?

The apple provides a subtle sweetness and fall aroma, but it doesn’t overpower the dish. Granny Smith apples add balance without making the stew too sweet.

What if I don’t have a Dutch oven?

You can use any heavy-bottomed pot with a lid on the stovetop. For oven cooking, ensure it’s oven-safe up to 350°F.

Can I thicken the stew?

If you prefer a thicker stew, you can simmer uncovered for a few extra minutes at the end or add a slurry of flour/cornstarch mixed with water.

Does it freeze well?

Yes, this stew freezes beautifully. Allow it to cool completely before freezing and thaw in the refrigerator overnight before reheating.

What’s a good side dish for this stew?

Crusty bread, cornbread, or a simple green salad makes a great accompaniment.

Can I substitute apple cider?

Yes, you can use apple juice or a splash of extra broth with a teaspoon of apple cider vinegar, though apple cider provides the most seasonal flavor.

Conclusion

Cranberry Apple Beef Stew is the ultimate seasonal comfort food—rich, hearty, and bursting with fall flavors. Whether you prepare it on the stovetop, in the oven, or in your Instant Pot, this dish delivers tender beef, vibrant vegetables, and a unique blend of apple cider and cranberries that sets it apart from traditional stews. Perfect for a cozy family dinner, a holiday gathering, or weekly meal prep, this recipe brings warmth and satisfaction to any table.