Name: Cranberry Apple Beef Stew
Prep time: 30 min
Cook time: 150 min
Ingredients: 1.5 lbs Beef chuck roast (Cut into nice, bite-sized cubes.); 3 Bay leaves (These little wonders add a subtle, aromatic depth.); 2 medium Carrots (For a touch of sweetness and beautiful color.); 2 ribs Celery (The classic stew base, adding a lovely savory note.); 1.5 cups Cranberries (Fresh or frozen. The pop of tartness that makes this stew so unique and delightful!); 2 cloves Garlic (Because, well, garlic makes everything better!); 1 large Granny Smith apple (This tart apple balances the richness of the beef and adds a wonderful fruity twist.); 1 bunch Fresh parsley (For a burst of freshness right at the end.); 1 tbsp Fresh sage (Earthy and aromatic, sage is a perfect partner for beef.); 0.5 medium Yellow onion (The sweet foundation of so many great dishes.); 3 medium Yukon Gold potatoes (Creamy and satisfying, they soak up all those delicious flavors.); 3 cups Beef broth (The savory liquid gold that brings it all together.); 1 heaping tbsp Tomato paste (Adds richness and a deeper tomato flavor.); 2 tbsp Worcestershire sauce (A secret weapon for umami!); 2 tbsp All-purpose flour (To help thicken our glorious stew.); 2 tbsp Olive oil (For getting that beautiful sear on the beef.); 1 cup Apple cider (Adds a subtle sweetness and a hint of autumn magic.)

Jump to Recipe - Print Recipe

Introduction

Oh, the smell of a hearty stew simmering on the stove… doesn’t it just transport you back to cozy evenings and warm kitchens? Today, we’re whipping up a Cranberry Apple Beef Stew that’s like a culinary hug for your soul. It’s the kind of comforting meal that makes even the chilliest day feel bright and cheerful. And the best part? It’s surprisingly simple to make, perfect for a relaxed weekend dinner or even a special weeknight treat.

Why You’ll Love This Recipe

Fast to Prep: While it simmers for a while, the actual hands-on time is minimal!
Incredibly Easy: Perfect for beginners and seasoned cooks alike. Just chop, sear, and simmer!
Giftable Goodness: Imagine gifting a batch of this deliciousness to a friend or neighbor – it’s a thoughtful and tasty present!
Crowd-Pleasing Comfort: This stew is a guaranteed hit with family and friends, offering a delightful blend of savory and slightly sweet flavors.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need to create this magical stew:

1 1/2 lbs Beef chuck roast: The star of the show! Cut into nice, bite-sized cubes.
3 Bay leaves: These little wonders add a subtle, aromatic depth.
2 Medium carrots: For a touch of sweetness and beautiful color.
2 Celery ribs: The classic stew base, adding a lovely savory note.
1 1/2 cups Cranberries, fresh or frozen: The pop of tartness that makes this stew so unique and delightful!
2 cloves Garlic: Because, well, garlic makes everything better!
1 Large Granny Smith apple: This tart apple balances the richness of the beef and adds a wonderful fruity twist.
1 bunch Fresh parsley: For a burst of freshness right at the end.
1 tbsp Fresh sage: Earthy and aromatic, sage is a perfect partner for beef.
1/2 Medium yellow onion: The sweet foundation of so many great dishes.
3 Medium Yukon Gold potatoes: Creamy and satisfying, they soak up all those delicious flavors.
3 cups Beef broth: The savory liquid gold that brings it all together.
1 heaping tbsp Tomato paste: Adds richness and a deeper tomato flavor.
2 tbsp Worcestershire sauce: A secret weapon for umami!
2 tbsp All-purpose flour: To help thicken our glorious stew.
2 tbsp Olive oil: For getting that beautiful sear on the beef.
1 cup Apple cider: Adds a subtle sweetness and a hint of autumn magic.

How to Make It

Let’s get cooking! This recipe is designed to be super straightforward, so you can focus on the joy of creating something delicious.

First things first, let’s prep our stars! Cut your beef chuck roast into nice, uniform 1-inch cubes. This will ensure they cook evenly.
Next, grab your veggies. Peel and chop your carrots, celery, and yellow onion into bite-sized pieces. Do the same for your potatoes – we want them to be easy to scoop up with your spoon.
Now for the apple! Core your Granny Smith apple and chop it into bite-sized chunks. Don’t worry about peeling it; the skin adds nice texture and nutrients.
Mince up those garlic cloves. The smaller the mince, the more flavor distribution!
Finely chop your fresh parsley and sage. It’s always nice to have these fragrant herbs ready to go.
Time to get that beautiful sear on the beef! Heat your olive oil in a large, heavy-bottomed pot or a Dutch oven over medium-high heat. Once shimmering, add your beef cubes. Sear them on all sides until they’re wonderfully browned. This step is key for flavor, so don’t rush it! Once browned, remove the beef from the pot and set it aside on a plate.
In the same pot, add your chopped yellow onion, carrots, and celery. Sauté them until they start to soften, which usually takes about 5-7 minutes. This is where those lovely browned bits from the beef start to mingle with the veggies.
Toss in your minced garlic and cook for just 1 minute until you can smell its wonderful fragrance. Be careful not to burn it!
Stir in the tomato paste and cook for another minute, stirring constantly. This really deepens its flavor.
Now, sprinkle the all-purpose flour over the vegetables and stir it all around to coat. Let it cook for 1 minute – this helps to cook out that raw flour taste.
Here comes the liquid! Gradually pour in your beef broth and apple cider, using your spoon to scrape up any browned bits stuck to the bottom of the pot. Those bits are pure flavor gold!
It’s time to bring our beef back home! Return the seared beef to the pot. Add the bay leaves, Worcestershire sauce, cranberries, chopped apple, and sage. Give everything a good stir to combine.
Bring the stew to a gentle simmer. Once it’s simmering, reduce the heat to low, cover your pot, and let it cook for 1 1/2 to 2 hours, or until the beef is wonderfully tender. I love to check on it occasionally, just to give it a gentle stir.
Now, add your chopped potatoes to the pot. Continue to cook, covered, for another 30-45 minutes, or until the potatoes are fork-tender.
Just before you’re ready to serve, stir in that fresh, vibrant parsley. It adds such a beautiful pop of color and freshness!
And a final important step: remember to remove those bay leaves before you ladle out your delicious stew.

Substitutions & Additions

One of the best things about stews is how adaptable they are! Feel free to play around and make it your own:

Veggies: If you don’t have potatoes, sweet potatoes or even parsnips would be delicious additions. You could also toss in some chopped mushrooms or bell peppers along with the onions and carrots.
Apples: While Granny Smith is perfect for its tartness, a Honeycrisp or Fuji apple would also work beautifully if you prefer a slightly sweeter stew.
Herbs: Don’t have fresh sage? Dried sage works too! Just use about 1 teaspoon of dried sage. Thyme is another fantastic herb that pairs wonderfully with beef.
For a thicker stew: If you prefer your stew thicker, you can always mix a tablespoon of cornstarch with a tablespoon of cold water to make a slurry, then stir it into the simmering stew during the last 15 minutes of cooking.

Tips for Success

A few little tricks to ensure your Cranberry Apple Beef Stew is absolutely perfect every time:

Don’t skip the sear! Searing the beef is crucial for developing deep flavor. Make sure your pot is hot before adding the beef, and don’t overcrowd the pot – sear in batches if necessary.
Low and slow is key: Allowing the stew to simmer gently for a long period is what makes the beef incredibly tender. Resist the urge to crank up the heat.
Taste and adjust: Before serving, always taste your stew! You might want to add a pinch more salt, pepper, or even a tiny splash more Worcestershire sauce to suit your preference.
Prep ahead: You can chop all your vegetables and cube your beef a day in advance. Store them separately in airtight containers in the refrigerator. This makes assembly on cooking day a breeze!

How to Store It

Leftovers are a gift in themselves, especially with this stew! Once cooled, store your Cranberry Apple Beef Stew in an airtight container in the refrigerator for up to 3-4 days. It often tastes even better the next day as the flavors meld together.

To reheat, gently warm it on the stovetop over low heat, stirring occasionally, or pop it in the microwave. If it seems a little thick after refrigeration, you can always add a splash more beef broth or water when reheating.

FAQs

Is it okay to use frozen cranberries?

Absolutely! Frozen cranberries work just as well as fresh ones. You can add them straight from the freezer to the pot.

Can I make this in a slow cooker or Instant Pot?

Yes! This stew is very adaptable. For a slow cooker, sear the beef and sauté the aromatics as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, sear the beef and sauté aromatics in sauté mode, then add the rest of the ingredients (except parsley) and cook on high pressure for 30 minutes, followed by a natural release of 10 minutes.

How can I make this stew vegetarian?

While this is a beef stew, you could adapt it by using hearty vegetables like large chunks of mushrooms, sweet potatoes, and perhaps some lentils or chickpeas instead of beef. Use vegetable broth instead of beef broth, and adjust seasonings as needed.

Cranberry Apple Beef Stew

A comforting and flavorful beef stew with the unique addition of tart cranberries and sweet apples, perfect for a cozy meal.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 2 30

Servings 6 people

Equipment

Large, heavy-bottomed pot or Dutch oven
Plate

Ingredients

Main ingredients

1.5 lbs Beef chuck roast Cut into nice, bite-sized cubes.
3 Bay leaves These little wonders add a subtle, aromatic depth.
2 medium Carrots For a touch of sweetness and beautiful color.
2 ribs Celery The classic stew base, adding a lovely savory note.
1.5 cups Cranberries Fresh or frozen. The pop of tartness that makes this stew so unique and delightful!
2 cloves Garlic Because, well, garlic makes everything better!
1 large Granny Smith apple This tart apple balances the richness of the beef and adds a wonderful fruity twist.
1 bunch Fresh parsley For a burst of freshness right at the end.
1 tbsp Fresh sage Earthy and aromatic, sage is a perfect partner for beef.
0.5 medium Yellow onion The sweet foundation of so many great dishes.
3 medium Yukon Gold potatoes Creamy and satisfying, they soak up all those delicious flavors.
3 cups Beef broth The savory liquid gold that brings it all together.
1 heaping tbsp Tomato paste Adds richness and a deeper tomato flavor.
2 tbsp Worcestershire sauce A secret weapon for umami!
2 tbsp All-purpose flour To help thicken our glorious stew.
2 tbsp Olive oil For getting that beautiful sear on the beef.
1 cup Apple cider Adds a subtle sweetness and a hint of autumn magic.

Instructions

First things first, let's prep our stars! Cut your beef chuck roast into nice, uniform 1-inch cubes. This will ensure they cook evenly.
Next, grab your veggies. Peel and chop your carrots, celery, and yellow onion into bite-sized pieces. Do the same for your potatoes – we want them to be easy to scoop up with your spoon.
Now for the apple! Core your Granny Smith apple and chop it into bite-sized chunks. Don't worry about peeling it; the skin adds nice texture and nutrients.
Mince up those garlic cloves. The smaller the mince, the more flavor distribution!
Finely chop your fresh parsley and sage. It’s always nice to have these fragrant herbs ready to go.
Time to get that beautiful sear on the beef! Heat your olive oil in a large, heavy-bottomed pot or a Dutch oven over medium-high heat. Once shimmering, add your beef cubes. Sear them on all sides until they’re wonderfully browned. This step is key for flavor, so don't rush it! Once browned, remove the beef from the pot and set it aside on a plate.
In the same pot, add your chopped yellow onion, carrots, and celery. Sauté them until they start to soften, which usually takes about 5-7 minutes. This is where those lovely browned bits from the beef start to mingle with the veggies.
Toss in your minced garlic and cook for just 1 minute until you can smell its wonderful fragrance. Be careful not to burn it!
Stir in the tomato paste and cook for another minute, stirring constantly. This really deepens its flavor.
Now, sprinkle the all-purpose flour over the vegetables and stir it all around to coat. Let it cook for 1 minute – this helps to cook out that raw flour taste.
Here comes the liquid! Gradually pour in your beef broth and apple cider, using your spoon to scrape up any browned bits stuck to the bottom of the pot. Those bits are pure flavor gold!
It’s time to bring our beef back home! Return the seared beef to the pot. Add the bay leaves, Worcestershire sauce, cranberries, chopped apple, and sage. Give everything a good stir to combine.
Bring the stew to a gentle simmer. Once it’s simmering, reduce the heat to low, cover your pot, and let it cook for 1 1/2 to 2 hours, or until the beef is wonderfully tender. I love to check on it occasionally, just to give it a gentle stir.
Now, add your chopped potatoes to the pot. Continue to cook, covered, for another 30-45 minutes, or until the potatoes are fork-tender.
Just before you’re ready to serve, stir in that fresh, vibrant parsley. It adds such a beautiful pop of color and freshness!
And a final important step: remember to remove those bay leaves before you ladle out your delicious stew.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and taste even better the next day. Reheat on the stovetop or in the microwave, adding a splash of broth or water if it seems too thick.