Cranberry Apple Beef Stew Recipe
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.
- 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
Find it online: https://cheflenacooks.com/cranberry-apple-beef-stew-recipe/
