This cozy Cranberry Apple Beef Stew is a warm hug in a bowl! It mixes tender beef, tart cranberries, and sweet apples for a tasty twist on classic stew.
You’ll love how the sweet and sour flavors play together. It’s perfect for chilly days, and I can’t resist having seconds every time I make it! 🍎🥘
Key Ingredients & Substitutions
Beef Chuck: This cut is great for stews as it becomes tender and flavorful after long cooking. If you’re looking for an option, you can use beef brisket or shank as a substitute. They also work well with slow cooking.
Cranberries: Fresh cranberries add a nice tartness. If you can’t find them, consider using dried cranberries or even frozen ones. Just slightly reduce the sugar in the recipe if using dried, as they are often sweeter.
Apples: I love using Granny Smith for their tartness, but you can mix in some sweet apples like Fuji or Honeycrisp for a different flavor. Make sure the apples hold up to cooking, so avoid too soft varieties.
Potatoes: The recipe calls for regular potatoes, but Yukon Gold or red potatoes work well too. For a low-carb alternative, you can swap them for cauliflower florets.
Thyme and Rosemary: Fresh herbs really elevate the stew. If fresh herbs aren’t available, use dried versions—just remember that dried herbs are more concentrated, so use about a third of the amount.
How Do You Brown Beef for the Stew?
Browning the beef is crucial as it adds depth of flavor to your stew. Here’s how to get it right:
- Heat your pot over medium-high heat and add the vegetable oil just before you start adding beef.
- Don’t crowd the pot; brown the beef in batches instead. This helps achieve a good sear. If the pot is too crowded, the beef will steam instead of brown.
- Let the beef sit undisturbed for a few minutes before turning it. Look for a rich brown color first before flipping.
Browning may take a bit longer, but it’s worth the effort for that rich flavor!
How to Make Cranberry Apple Beef Stew
Ingredients You’ll Need:
- For the Stew:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- Salt and black pepper, to taste
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup fresh or frozen cranberries
- 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and cut into chunks
- 3 medium carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 sprig fresh rosemary (plus extra for garnish)
- 1 bay leaf
- Optional for Thickening:
- 2 tbsp all-purpose flour
- 2 tbsp cold water
- For Garnish:
- 2 tbsp fresh parsley, chopped
How Much Time Will You Need?
This delightful stew requires about 15 minutes of preparation time and approximately 2.5 to 3 hours of cooking time. You’ll spend the first part browning the beef and developing flavors, and then let it gently simmer, allowing those tasty ingredients to meld together. Perfect for a cozy evening!
Step-by-Step Instructions:
1. Season and Brown the Beef:
Start by seasoning your beef cubes generously with salt and black pepper. In a large, heavy-bottom pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the beef in batches to avoid overcrowding the pot. Brown all sides until nicely seared. Once browned, remove the beef and set it aside on a plate.
2. Sauté the Aromatics:
Reduce the heat to medium. Add the chopped onion to the pot and cook for about 5 minutes, or until it softens. Stir in the minced garlic and cook for another minute, allowing the garlic fragrance to fill your kitchen.
3. Build the Flavor:
Stir in the tomato paste and let it cook for about a minute to deepen its flavor profile. Then, return the browned beef to the pot along with any juices. Now, add 4 cups of beef broth, 1 tablespoon of Worcestershire sauce, and the herbs (thyme, rosemary sprig, and bay leaf). Bring everything to a gentle simmer.
4. Slow Cook the Beef:
Cover the pot and lower the heat. Let it cook gently for 1.5 to 2 hours, stirring occasionally, until the beef starts to become tender.
5. Add Vegetables and Fruits:
Next, add the carrots, potatoes, apples, and cranberries to the pot. Stir well and continue to simmer, covered, for another 30-40 minutes. You want both the vegetables and beef to be fork-tender during this time.
6. Final Touches:
Once everything is tender, remove the rosemary sprig and bay leaf. Taste your stew and adjust the seasoning with salt and pepper as needed.
7. Optional Thickening:
If you prefer a thicker stew, mix 2 tablespoons of all-purpose flour with 2 tablespoons of cold water in a small bowl to create a slurry. Stir this mixture into the stew and cook for an additional 5 minutes.
8. Serve It Up:
Serve your delicious Cranberry Apple Beef Stew hot, and don’t forget to garnish each bowl with a sprinkle of fresh parsley and a sprig of rosemary for that extra touch!
This warming stew perfectly balances savory beef flavors with the bright tartness of cranberries and the sweetness of apples. Enjoy every comforting bite!
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While beef chuck is ideal for its tenderness after long cooking, you can also use brisket or beef shank. Just remember that cooking times may vary slightly depending on the cut you choose.
What If I Don’t Have Fresh Cranberries?
No worries! You can substitute with dried cranberries or frozen cranberries. If using dried, consider reducing the sugar in the recipe since they are often sweeter.
How Should I Store Leftovers?
Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just allow it to cool before transferring to freezer-safe containers.
Can I Make This Stew in a Slow Cooker?
Definitely! You can brown the beef and sauté the onions and garlic on the stove first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef and vegetables are tender.
