Description
A hearty and flavorful Cranberry Apple Beef Stew combining tender beef chuck with the tartness of cranberries and sweetness of apples. Slow-cooked with vegetables, herbs, and a rich broth, this stew offers a unique twist on a classic comfort food, perfect for cozy dinners.
Ingredients
Beef and Seasoning
- 1 1/2 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
- Salt and ground black pepper, to taste
Vegetables and Aromatics
- 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
Liquids and Sauces
- 2 tablespoons olive oil
- 1 heaping tablespoon tomato paste
- 1/4 cup red wine or red wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 cup apple cider
- 3 cups beef broth
Herbs and Special Ingredients
- 3 bay leaves
- 1 tablespoon fresh sage, roughly chopped
- 1 1/2 cups fresh or frozen cranberries
- Fresh parsley, roughly chopped to garnish
Instructions
- Brown the Beef: In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add beef pieces coated with seasoned flour, salt, and pepper. Cook until browned on all sides, approximately 10 minutes.
- Add Tomato Paste: Stir in tomato paste, cooking about 2 minutes until it begins to brown and meld with the beef.
- Deglaze: Pour in red wine or red wine vinegar, scraping the bottom of the pot to loosen browned bits, and cook for an additional 2 minutes.
- Sauté Vegetables: Add diced onion, celery, and minced garlic, cooking for 3-4 minutes until the onion becomes translucent.
- Combine Remaining Ingredients: Add carrots, potatoes, apple, Worcestershire sauce, apple cider, beef broth, and bay leaves. Stir to combine.
- Simmer Stew: Bring mixture to a boil, then reduce heat to a simmer. Cover and cook for at least 1 hour, or until beef is tender and easily falls apart. Alternatively, place covered Dutch oven in a 350°F oven and cook for 3 1/2 to 4 hours.
- Add Herbs and Cranberries: Stir in fresh sage and cranberries, cooking for another 10 minutes so cranberries begin to pop.
- Season and Garnish: Remove from heat, adjust salt and pepper to taste. Garnish with fresh parsley and any remaining sage before serving.
- Instant Pot Variation – Sauté Beef: Using the sauté setting, brown floured beef pieces with olive oil, salt, pepper, and tomato paste for about 5 minutes.
- Deglaze Instant Pot: Add wine, cook 2 minutes stirring to loosen browned bits.
- Add Broth and Other Ingredients: Add 2 cups beef broth, ½ cup apple cider, Worcestershire sauce, vegetables (onion, celery, carrots, potatoes, apple, garlic), bay leaves, and sage (reserving some for later). Stir well.
- Pressure Cook: Seal lid with vent closed and use ‘meat/stew’ setting for 35 minutes.
- Natural Release Option: After cooking, optionally keep stew resting inside pressure cooker for 10 minutes before quick releasing pressure.
- Quick Release: Carefully turn steam valve to vent to release pressure quickly.
- Add Cranberries and Sage: Open lid, switch to sauté, and stir in cranberries and remaining fresh sage, cooking 10 minutes until cranberries start to pop.
- Final Seasoning and Serving: Turn off instant pot, season with salt and pepper to taste, garnish with fresh parsley and leftover sage, serve hot.
Notes
- Using red wine adds depth of flavor, but red wine vinegar can be substituted for a tangier profile.
- Yukon gold potatoes do not need peeling for texture and flavor.
- The stew can be made in a Dutch oven on the stovetop or in the oven, or quickly with an Instant Pot for convenience.
- For extra tender meat, oven cooking is preferred, but Instant Pot reduces cook time drastically.
- Adjust seasoning at the end based on taste preference.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes (stovetop) or 35 minutes (Instant Pot) plus 10 minutes sauté
- Category: Stew
- Method: Stovetop
- Cuisine: American
