Ingredients
Equipment
Method
- 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.
- 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.
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.
