Cranberry Apple Beef Stew (Printable Version)
Tender beef cooked with cranberries, apples, and fresh herbs for a rich, comforting meal.
# What You'll Need:
→ Beef and Coating
01 -
1.5 lbs beef chuck roast, cut into 1-inch pieces
02 -
2 tablespoons all-purpose flour, seasoned with a pinch of sea salt and ground black pepper
→ Fats and Flavorings
03 -
2 tablespoons olive oil
04 -
1 heaping tablespoon tomato paste
05 -
2 tablespoons Worcestershire sauce
→ Liquids
06 -
1/4 cup red wine or red wine vinegar
07 -
1 cup apple cider
08 -
3 cups beef broth
→ Vegetables and Fruit
09 -
1/2 medium yellow onion, diced
10 -
2 celery ribs, thinly sliced
11 -
2 cloves garlic, minced
12 -
2 medium carrots, peeled and large diced
13 -
3-4 medium Yukon Gold potatoes, large diced
14 -
1 large Granny Smith apple, peeled and large diced
→ Herbs and Garnishes
15 -
3 bay leaves
16 -
1 tablespoon fresh sage, roughly chopped
17 -
1.5 cups fresh or frozen cranberries
18 -
Fresh parsley, roughly chopped for garnish
# Step-by-Step Guide:
01 -
In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Toss beef pieces with seasoned flour, salt, and pepper, then add to the pot. Brown the beef on all sides, approximately 10 minutes.
02 -
Add tomato paste to the pot and stir to coat the beef. Cook until the paste darkens slightly, about 2 minutes.
03 -
Pour in red wine or vinegar, cooking for 2 minutes while scraping browned bits from the pot bottom.
04 -
Add diced onion, sliced celery, and minced garlic. Cook for 3 to 4 minutes until the onion becomes translucent, stirring frequently.
05 -
Add carrots, potatoes, peeled apple, Worcestershire sauce, apple cider, beef broth, and bay leaves. Bring mixture to a boil.
06 -
Reduce heat to low, cover, and simmer for at least 60 minutes until beef is tender and easily pierced with a fork. Alternatively, transfer covered pot to a 350°F oven and cook for 3.5 to 4 hours.
07 -
Stir in fresh sage and cranberries. Cook an additional 10 minutes until cranberries begin to burst.
08 -
Remove from heat. Season with salt and pepper to taste. Garnish with fresh parsley and reserved sage before serving.
09 -
Activate the Instant Pot's sauté mode and warm olive oil. Pat beef dry, then toss with seasoned flour, salt, pepper, and tomato paste. Brown beef approximately 5 minutes. Add wine and cook 2 minutes, scraping browned bits. Add 2 cups beef broth, 1/2 cup apple cider, and remaining vegetables except cranberries, sage, and parsley. Seal lid and cook on meat/stew setting for 35 minutes. Optionally let rest for 10 minutes before quick-releasing pressure valve.
10 -
Open lid and switch to sauté mode. Stir in cranberries and sage, cooking 10 minutes until cranberries pop. Turn off heat. Season to taste and garnish with parsley before serving.
# Additional Notes:
01 -
For enhanced depth, use red wine over red wine vinegar. No peeling required for Yukon Gold potatoes to maintain texture and nutrients.
02 -
Simmering low and slow encourages tender beef and melded flavors, whether stovetop or oven method.