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Cranberry Apple Beef Stew Recipe

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★★★★★

4.9 from 124 reviews

This hearty Cranberry Apple Beef Stew combines tender beef chuck roast with a medley of fresh vegetables and the unique tartness of cranberries and apples. Slow-simmered in a rich broth with aromatics like sage and Worcestershire sauce, this stew delivers a perfect balance of savory and tangy flavors ideal for a cozy meal.

Ingredients

Scale

Beef and Seasoning

  • 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
  • ½ medium yellow onion, diced
  • 2 celery ribs, thinly sliced
  • 2 cloves garlic, minced

Liquids and Sauces

  • ¼ cup red wine or red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 cup apple cider
  • 3 cups beef broth

Vegetables and Fruits

  • 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
  • 1 ½ cups fresh or frozen cranberries

Herbs and Garnish

  • 3 bay leaves
  • 1 tablespoon fresh sage, roughly chopped
  • Fresh parsley, roughly chopped to garnish

Instructions

  1. Prepare the beef: Toss the beef chuck roast pieces with the seasoned all-purpose flour thoroughly to coat each piece. This helps to brown the meat and thicken the stew later.
  2. Brown the beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the floured beef in batches and brown on all sides until a deep golden crust forms. Remove the beef and set aside.
  3. Sauté aromatics: In the same pot, add diced onion, sliced celery, and minced garlic. Cook until softened and fragrant, about 3-5 minutes.
  4. Add tomato paste and deglaze: Stir in the heaping tablespoon of tomato paste, cooking for 1-2 minutes. Then pour in the red wine or red wine vinegar to deglaze the pot, scraping up any browned bits from the bottom for extra flavor.
  5. Combine liquids and seasonings: Return the browned beef to the pot. Add Worcestershire sauce, apple cider, beef broth, bay leaves, and fresh sage. Stir well to combine.
  6. Add vegetables and fruits: Incorporate large diced carrots, Yukon gold potatoes, peeled diced Granny Smith apple, and fresh or frozen cranberries into the pot. These ingredients will bring sweetness and acidity to balance the stew.
  7. Simmer the stew: Bring the stew to a low boil, then reduce heat to low. Cover and simmer gently for about 1.5 to 2 hours until the beef is tender and the flavors meld beautifully.
  8. Final touches and garnish: Remove bay leaves, adjust seasoning with salt and pepper to taste. Garnish with freshly chopped parsley before serving.

Notes

  • For a thicker stew, you can mash a few potatoes against the side of the pot toward the end of cooking.
  • You can substitute red wine vinegar with red wine or apple cider vinegar depending on your preference.
  • If fresh cranberries are not available, frozen cranberries work perfectly and add a nice tart bite.
  • Feel free to adjust the amount of apples and cranberries for a sweeter or more tangy stew.
  • Serve with crusty bread or over mashed potatoes for a complete comforting meal.

Keywords: beef stew, cranberry apple stew, winter stew, comfort food, easy beef stew, fall recipe

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