Cranberry Apple Beef Stew

This cranberry apple beef stew brings together sweet and savory in a deeply comforting way that has become a favorite in my kitchen, especially as the days grow cooler. The tender beef mingles beautifully with tart cranberries and crisp apples making it perfect for family dinners where you want something hearty yet a bit unexpected.

I first made this stew during a chilly weekend and was surprised how the apple and cranberry gave it a fresh twist. Now it’s requested whenever the weather turns brisk.

Ingredients

• Beef chuck roast: cut into one inch pieces provides rich flavor and tender texture when slow cooked
• All-purpose flour: seasoned with sea salt and black pepper helps create a flavorful crust on the beef and thickens the stew as it simmers
• Olive oil: is chosen for browning the meat and vegetables adding a smooth base
• Tomato paste: adds a concentrated savory note that deepens the stew’s flavor
• Red wine or red wine vinegar: contributes acidity and complexity; choose a bottle you enjoy sipping
• Yellow onion: diced for sweetness and depth; look for firm bulbs with dry skins
• Celery: sliced thin boosts freshness and slight bitterness balancing the fruit and meat
• Garlic: minced releases aromatic punch essential to the stew’s character
• Carrots: peeled and large diced bring a natural sweetness and body
• Yukon gold potatoes: diced with skins add creaminess and soak up the broth
• Granny Smith apple: peeled and diced delivers tartness and body that plays beautifully with meat
• Worcestershire sauce: adds umami and a slight tang to elevate the overall profile
• Apple cider: brings a subtle fruity acidity that complements the cranberries and apple
• Beef broth: for savory richness; opt for low sodium if available so you can better control the seasoning
• Bay leaves: infuse gentle herbal notes during the long cook
• Fresh sage: roughly chopped provides an earthy aroma and savory depth added near the end for maximum impact
• Fresh or frozen cranberries: add bursts of tartness and vibrant color that brighten each bite
• Fresh parsley: roughly chopped for garnish offers a fresh, bright finish

Instructions

Sear the Beef:

Begin by heating olive oil over medium high heat in a dutch oven or heavy pot. Toss beef with flour seasoned with salt and pepper making sure each piece is coated. Add the beef to the pot and cook for about 10 minutes turning frequently until all sides are deeply browned. This step locks in flavor and builds the stew’s base.

Add Tomato Paste and Wine:

Stir in the heaping tablespoon of tomato paste coating the beef. Cook for 2 minutes until the paste darkens slightly deepening the flavor. Pour in the red wine or vinegar and cook another 2 minutes scraping the pot’s bottom to loosen any flavorful browned bits.

Sweat the Vegetables:

Add diced onion sliced celery and minced garlic to the pot. Cook for 3 to 4 minutes stirring regularly until the onion becomes translucent and the vegetables soften releasing their flavor.

Combine Remaining Ingredients:

To the pot add carrots potatoes peeled apple Worcestershire sauce apple cider beef broth and bay leaves. Stir everything together and bring to a boil. Reduce heat to simmer then cover and cook for at least one hour until the beef becomes fork tender. For oven cooking place the covered pot in a preheated 350 degree oven and cook for 3 and a half to 4 hours.

Add Final Flavors:

Stir in fresh chopped sage and cranberries. Cook uncovered for another 10 minutes so the cranberries begin to pop and infuse the stew with their tart juice.

Finish and Serve:

Remove from heat. Taste and adjust salt and pepper as needed. Garnish servings with fresh parsley and extra sage for an herbal brightness.

Cool the stew completely before transferring to airtight containers. Refrigerate up to four days or freeze for up to three months. When reheating thaw in the fridge overnight for best texture and heat gently on the stove.

Ingredient Substitutions

If you cannot find beef chuck look for stew beef or short ribs cut into pieces. Use balsamic vinegar if red wine vinegar is unavailable for a richer acidic note. Pears can replace apples for a slightly sweeter twist especially in the fall.

Serving Suggestions

Serve this stew with crusty bread for mopping up the broth or over buttered egg noodles. A simple green salad with a tangy vinaigrette contrasts nicely with the rich stew.

Cultural Context

This stew takes cues from traditional beef stews that have hearty roots in many cuisines while adding uniquely North American fruit pairings reflecting fall harvest flavors.

This stew balances sweet and savory flavors beautifully, making it a standout fall favorite that is both comforting and unique.

FAQs about Recipes

→ Can I use a different cut of beef?

Yes, beef chuck roast is ideal for slow cooking due to its marbling, but brisket or short ribs can also work well for rich flavor and tenderness.

→ What can substitute for red wine in the stew?

You can replace red wine with red wine vinegar or extra beef broth to maintain acidity and depth without alcohol.

→ Do the cranberries need to be fresh or frozen?

Both fresh and frozen cranberries work well, though fresh provide a slightly brighter flavor. Frozen cranberries can be added directly without thawing.

→ Is it necessary to peel the potatoes and apples?

The potatoes do not need peeling if you use Yukon Golds; the skin adds texture and nutrients. The apple should be peeled for a smoother consistency in the stew.

→ How long should the stew simmer for best results?

Simmering for at least 1 hour allows the beef to become tender and flavors to meld, though slow cooking for up to 4 hours in the oven yields an even richer taste.

→ Can this stew be made in an Instant Pot?

Yes, using the meat/stew function, cooking takes about 35 minutes plus additional time sautéing the aromatics and cranberries for flavor layering.