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Cranberry Apple Beef Stew

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Cranberry Apple Beef Stew is a hearty, autumn-inspired twist on classic comfort food. Tender beef, seasonal vegetables, tart cranberries, and sweet apples are simmered in a savory apple cider broth for a rich and cozy meal.

Ingredients

Scale
  • 1 ½ 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
  • 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 ½ cups fresh or frozen cranberries
  • Fresh parsley, roughly chopped (for garnish)

Instructions

  1. In a dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
  2. Add beef coated with seasoned flour to the pot and cook until browned on all sides, about 10 minutes.
  3. Stir in tomato paste and cook for 2 minutes until slightly browned.
  4. Pour in red wine or vinegar and scrape up browned bits from the bottom of the pot. Cook for 2 more minutes.
  5. Add onion, celery, and garlic. Cook for 3–4 minutes until onion starts to turn translucent.
  6. Add carrots, potatoes, apple, Worcestershire sauce, apple cider, beef broth, and bay leaves. Bring to a boil.
  7. Reduce heat to a simmer, cover, and cook for at least 1 hour, until beef is fork-tender. Alternatively, bake covered in a 350°F oven for 3 ½ to 4 hours.
  8. Stir in fresh sage and cranberries. Cook for an additional 10 minutes until cranberries begin to pop.
  9. Season with salt and pepper to taste.
  10. Garnish with fresh parsley and remaining sage before serving.

Notes

  • For Instant Pot method, use only 2 cups beef broth and ½ cup apple cider.
  • Use frozen cranberries if fresh aren’t available.
  • The stew can be made a day ahead and reheated for enhanced flavor.
  • Granny Smith apples hold their shape well during cooking and add a nice tartness.

Nutrition

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