Introduction

Cranberry Apple Beef Stew is a delightful twist on a classic comfort food, combining tender beef with the tartness of cranberries and the sweetness of apples. This hearty stew is perfect for chilly evenings and offers a unique blend of flavors that will warm you from the inside out.

This image shows a close-up of a hearty stew in a white bowl on a white marbled surface. The stew has large chunks of brown meat, orange carrot slices, and pale yellow potato pieces, all mixed in a thick brown gravy. There are also several bright red cranberries scattered throughout, adding spots of color. Fresh green herb bits are sprinkled on top, giving a touch of freshness. A spoon is dipping into the stew, holding some meat, carrot, potato, and cranberries, with the liquid reflecting light and looking rich and savory. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds beef stew meat, cut into cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 cup fresh or frozen cranberries
2 medium apples, peeled and diced
3 carrots, sliced
2 celery stalks, sliced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
2 tablespoons all-purpose flour (optional, for thickening)

Instructions

Step 1: Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5-7 minutes. Remove beef and set aside.
Step 2: In the same pot, add chopped onion and garlic. Sauté until softened and fragrant, about 3-4 minutes.
Step 3: Stir in tomato paste, thyme, and rosemary, cooking for another minute to release the aromas.
Step 4: Return the beef to the pot and pour in the beef broth. Bring to a boil, then reduce heat to low and cover. Simmer for 1 hour, stirring occasionally.
Step 5: Add carrots, celery, cranberries, and apples to the stew. Continue to simmer for another 30 minutes, until vegetables are tender and flavors meld.
Step 6: If you prefer a thicker stew, mix flour with a little cold water to create a slurry and stir it into the pot. Cook for 5 more minutes until the stew thickens.
Step 7: Season with salt and pepper to taste. Serve hot with crusty bread or over mashed potatoes.

Tips & Variations

For a richer flavor, brown the beef in batches to avoid crowding the pan.
Swap fresh cranberries with dried ones soaked in warm water if fresh are not available.
Add a splash of red wine during step 4 for extra depth.
Use sweet or tart apple varieties depending on your flavor preference.
For a thicker stew without flour, mash some of the cooked vegetables before adding the final ingredients.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

This image shows a close-up of a rich stew with three main layers: large pieces of brown cooked beef are the top layer, surrounded by dark red whole cranberries and orange carrot slices, adding bursts of color. The middle layer is a thick brown gravy mixed with visible chunks of soft golden potatoes and some finely chopped greens sprinkled on top for contrast. All these layers sit in a white bowl, with the stew appearing thick and hearty, giving a warm, comforting feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for this stew?

Yes, you can substitute beef with lamb or venison for a different but equally delicious stew. Adjust cooking times as needed based on the meat’s tenderness.

Is this stew suitable for slow cooking?

Absolutely. After browning the beef and sautéing the aromatics, place all ingredients except flour into a slow cooker and cook on low for 6-8 hours. Add the flour slurry near the end to thicken if desired.

Cranberry Apple Beef Stew Recipe

Print Recipe

★★★★★

4.7 from 66 reviews

This hearty Cranberry Apple Beef Stew combines tender beef chunks with the tartness of cranberries and sweet crispness of apples to create a comforting and flavorful dish perfect for chilly days. Slow-cooked to perfection, the stew features a rich, savory broth balanced by fruity undertones, making it a delicious twist on a classic beef stew.

Author: Lena
Prep Time: 20 minutes
Cook Time: 2 hours 40 minutes
Total Time: 3 hours
Yield: 6 servings 1x
Category: Stew
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Beef and Vegetables

2 lbs beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
3 large carrots, peeled and sliced
3 celery stalks, sliced
2 medium apples (such as Granny Smith or Fuji), peeled, cored, and diced
1 cup fresh or frozen cranberries

Liquids and Seasonings

4 cups beef broth
1 cup dry red wine (optional, can substitute with additional beef broth)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and freshly ground black pepper, to taste
2 tablespoons all-purpose flour (for thickening)

Garnish

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Beef: Pat the beef cubes dry with paper towels to ensure proper browning. Season with salt and pepper.
Brown the Beef: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. In batches, brown the beef cubes on all sides, about 5 minutes per batch. Remove the browned beef and set aside.
Sauté Vegetables and Garlic: In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Deglaze the Pot: Stir in the tomato paste and cook for 1-2 minutes. Pour in the red wine (or extra beef broth) to deglaze the pot, scraping up any browned bits from the bottom.
Combine Ingredients: Return the browned beef to the pot. Add the beef broth, dried thyme, rosemary, bay leaves, diced apples, and cranberries. Stir to combine.
Simmer the Stew: Bring the stew to a gentle boil, then reduce heat to low, cover, and let simmer for about 2 to 2.5 hours, or until the beef is tender and the flavors are well developed. Stir occasionally.
Thicken the Stew: In a small bowl, whisk the flour with a few tablespoons of cold water to make a smooth slurry. Stir the slurry into the stew and cook uncovered for another 10 minutes to thicken.
Adjust Seasoning and Serve: Remove bay leaves, taste, and adjust salt and pepper as needed. Garnish with freshly chopped parsley before serving.

Notes

For a gluten-free option, substitute all-purpose flour with cornstarch or a gluten-free thickening agent.
If fresh cranberries are not available, frozen cranberries work perfectly.
This stew tastes even better the next day as the flavors meld together.
Serve with crusty bread or over mashed potatoes for a complete meal.
Red wine adds depth, but you can omit it for a non-alcoholic version.

Keywords: cranberry apple beef stew, hearty beef stew, slow cooked beef stew, autumn stew recipe