Hearty Cranberry Apple Beef Stew

This Cranberry Apple Beef Stew is the ultimate cozy meal for a chilly autumn or winter evening. This recipe takes a classic, hearty beef stew and gives it a festive, seasonal twist with the addition of tart cranberries and sweet apples. Tender chunks of beef are slow-simmered with root vegetables in a rich, savory broth infused with herbs and the bright flavors of the fruit. It’s a deeply comforting, complexly flavored stew that tastes like it has been cooking all day.

Perfect for a lazy Sunday or a special holiday meal, this stew is a show-stopper. The combination of savory beef, sweet apples, and tangy cranberries creates a wonderful balance that is both unique and incredibly delicious. It’s the perfect way to celebrate the flavors of the season.

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Why You’ll Love This Recipe

• Packed with Fall Flavor: A unique and delicious combination of savory beef, tart cranberries, and sweet apples.
• Incredibly Tender Beef: Slow simmering makes the beef melt-in-your-mouth tender.
• Hearty & Comforting: The ultimate satisfying meal for a cold day.
• Perfect for the Holidays: A festive and impressive dish that’s great for feeding a crowd.

Ingredients

• 2 lbs Beef Chuck Roast, cut into 1.5-inch cubes
• 1/4 cup All-Purpose Flour
• 2 tablespoons Olive Oil
• 1 large Yellow Onion, chopped
• 3 Carrots, chopped
• 3 Celery Stalks, chopped
• 4 cloves Garlic, minced
• 6 cups Beef Broth
• 1 cup Dry Red Wine (optional, or use more broth)
• 1 (14.5 oz) can Diced Tomatoes, undrained
• 2 tablespoons Tomato Paste
• 2 Bay Leaves
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Rosemary
• 1 cup Fresh or Frozen Cranberries
• 2 Honeycrisp or Gala Apples, peeled, cored, and chopped
• Salt and Black Pepper, to taste

Step-by-Step Instructions

1. Prep the Beef: Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with the flour, salt, and pepper until evenly coated.
2. Sear the Beef: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef cubes in batches until deeply browned on all sides. Remove the beef from the pot and set aside.
3. Sauté Vegetables: Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, for 8-10 minutes, until softened and lightly browned. Add the minced garlic and cook for one more minute until fragrant.
4. Deglaze and Build Broth: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes. Stir in the tomato paste, then add the beef broth, diced tomatoes, bay leaves, thyme, and rosemary.
5. Simmer: Return the seared beef to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer gently for 2 to 2.5 hours, or until the beef is very tender.
6. Add Fruit: Stir in the fresh cranberries and chopped apples. Cover and continue to simmer for another 20-30 minutes, until the cranberries have popped and the apples are tender.
7. Serve: Remove the bay leaves. Season the stew with additional salt and pepper to taste. Serve hot.

Tips & Variations

• Pro Tip: Don’t skip searing the beef! This step creates a deep, caramelized flavor that forms the foundation of the stew’s rich taste.
• Root Vegetables: Add 1-2 peeled and cubed parsnips or turnips along with the carrots for extra earthy flavor.
• Slow Cooker Method: After searing the beef and sautéing the vegetables, transfer everything (except the cranberries and apples) to a slow cooker. Cook on low for 6-8 hours. Stir in the fruit during the last 30 minutes.
• Make it Sweeter/Tarter: Adjust the flavor by adding a tablespoon of brown sugar for more sweetness or a splash of apple cider vinegar for more tang at the end.

Frequently Asked Questions (FAQ)

• What’s the best cut of beef for stew?
  • Beef chuck roast is ideal. It’s a tougher cut with good marbling that becomes incredibly tender and flavorful with slow cooking.
• How do I store and reheat leftovers?
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop. Stew often tastes even better the next day!
• Can I freeze beef stew?
  • Yes, this stew freezes beautifully. Let it cool completely, then store it in freezer-safe containers for up to 3 months.

Serving Suggestions

• This hearty Cranberry Apple Beef Stew is a fantastic meal on its own. Serve it hot in bowls, perhaps over creamy mashed potatoes, egg noodles, or polenta to soak up the delicious gravy. A side of crusty bread is also highly recommended.

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Hearty Cranberry Apple Beef Stew

Enjoy an autumn twist on classic beef stew! Tender chunks of beef simmered with apples, cranberries, and a splash of apple cider for a cozy, one-pot comfort meal. Perfect for chilly fall evenings or a hearty weekend dinner.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Dish

Cuisine: American

Calories: 399

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 lbs beef chuck roast, cut into 1-inch pieces
• 2 tablespoons all-purpose flour, seasoned with salt and pepper
• 2 tablespoons olive oil
• 1 heaping tablespoon tomato paste
• 1/4 cup red wine or red wine vinegar
• 1/2 medium yellow onion, diced
• 2 ribs celery, thinly sliced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and large diced
• 3–4 medium Yukon Gold potatoes, large diced (unpeeled)
• 1 large Granny Smith apple, peeled and diced
• 2 tablespoons Worcestershire sauce
• 1 cup apple cider
• 3 cups beef broth
• 3 leaves bay leaves
• 1 tablespoon fresh sage, roughly chopped
• 1 1/2 cups fresh or frozen cranberries
• fresh parsley, chopped for garnish

Equipment

• Dutch oven or heavy pot
• Instant Pot (optional)
• Wooden spoon
• Chef’s Knife
• Cutting Board

Method

 

1. Heat olive oil in a large Dutch oven over medium-high heat. Add beef, salt, pepper, and flour, tossing to coat. Cook until beef is browned on all sides, about 10 minutes.

   Add tomato paste and stir until lightly browned, about 2 minutes. Pour in red wine and scrape up any browned bits. Cook another 2 minutes.

   Add onion, celery, and garlic; cook 3–4 minutes until onion softens. 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 about 1 hour, until beef is fork-tender.

   Alternatively, cover and bake in a 350°F oven for 3½–4 hours. Stir in sage and cranberries and cook 10 more minutes. Season to taste and garnish with fresh parsley before serving.
2. Set Instant Pot to Sauté. Add olive oil, beef, flour, and tomato paste, stirring to coat. Brown for 5 minutes. Add red wine and cook 2 minutes, scraping the bottom.

   Add 2 cups beef broth and ½ cup apple cider (reduced liquid for pressure cooking). Add remaining ingredients except cranberries, sage, and parsley. Secure lid, set to Meat/Stew, and cook for 35 minutes.

   Allow a 10-minute natural release, then quick-release. Add cranberries and sage and cook on Sauté for 10 minutes until cranberries begin to burst. Turn off heat, adjust seasoning, and garnish with parsley.

Notes

Make Ahead: This stew tastes even better the next day! Refrigerate overnight and gently reheat on the stove.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Gluten-Free: Omit the flour or use 1:1 gluten-free flour blend. Stew will still thicken slightly as it cooks down.

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