Introduction

This Cranberry Apple Beef Stew offers a delightful twist on a classic comfort dish by combining tender beef with the bright flavors of apple and cranberry. Perfect for chilly days, it’s hearty, tangy, and packed with seasonal ingredients that bring warmth to the table.

A white bowl filled with thick stew showing three main layers: the bottom is a rich brown broth, the middle has chunks of tender beef, orange carrot pieces, and light brown potatoes mixed evenly, and the top is dotted with bright red cranberries and sprinkled green herbs. Around the bowl, there are scattered cranberries, fresh green leaves, and small bits of parsley on a white marbled surface, with a gold spoon on the right side. A beige textured cloth is placed in the back upper part of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ 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
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
3 bay leaves
1 tablespoon fresh sage, roughly chopped
1 ½ cups fresh or frozen cranberries
Fresh parsley, roughly chopped to garnish

Instructions

Step 1: Toss the beef pieces in the seasoned flour until evenly coated. This will help thicken the stew and add flavor.
Step 2: Heat olive oil in a large pot over medium-high heat. Brown the beef on all sides in batches to avoid overcrowding. Remove and set aside.
Step 3: In the same pot, add diced onion and celery. Cook until softened, about 5 minutes, then stir in minced garlic and tomato paste. Cook for another minute until fragrant.
Step 4: Pour in red wine or vinegar, scraping the bottom of the pot to loosen any browned bits. Let it reduce slightly for 2-3 minutes.
Step 5: Return the browned beef to the pot and add carrots, potatoes, apple, Worcestershire sauce, apple cider, beef broth, bay leaves, and fresh sage.
Step 6: Bring the stew to a boil, then reduce heat to low. Cover and simmer gently for about 1 ½ to 2 hours, or until the beef is tender and vegetables are cooked through.
Step 7: Stir in the cranberries and cook uncovered for an additional 10 minutes to allow the fruit to soften and flavors to meld.
Step 8: Remove bay leaves. Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.

Tips & Variations

For a richer stew, use full-bodied red wine like Cabernet Sauvignon or Merlot.
If you prefer a thicker stew, mash a few potatoes against the side of the pot toward the end of cooking.
Try substituting fresh sage with rosemary or thyme for a different herb flavor.
Adding a splash of balsamic vinegar at the end can enhance the tartness and complexity.
Frozen cranberries work well year-round if fresh aren’t available—no need to thaw before adding.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, adding a splash of broth or water if needed to loosen the consistency. This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with a thick stew showing several layers: large brown chunks of beef scattered on top, mixed with small, smooth orange carrot slices, soft-looking yellow potato pieces, and bright red whole cranberries adding pops of color. The stew base is a rich brown sauce with a slightly glossy texture, spreading evenly across the bowl. There are small green herb bits sprinkled on top, adding contrast. A bronze spoon is scooping some stew from the bowl, held by a woman's hand visible in the corner. The bowl is placed on a white marbled surface with a light beige cloth partially visible behind it, and a few loose cranberries and greenery nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this stew?

Yes, other tough but flavorful cuts like beef brisket or short ribs work well. Just adjust the cooking time until the meat is tender.

What can I substitute for apple cider if I don’t have any?

You can use unsweetened apple juice or a combination of water and a splash of lemon juice as a substitute for apple cider in this recipe.