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Cranberry Apple Beef Stew

A rich, glossy beef stew with tender chuck roast, tart cranberries, sweet apples, and root vegetables, braised in a savory herbed broth.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 Bowls
Course: Dinner, Main Course
Cuisine: American, Seasonal
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Meat and Aromatics
  • 2.5 lbs beef chuck roast cut into 2-inch cubes
  • 3 tbsp olive oil divided
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
Fruits and Vegetables
  • 3 large carrots peeled and chunked
  • 2 medium potatoes Yukon Gold or Russet, cubed
  • 2 firm apples Granny Smith or Honeycrisp, cored and chunked
  • 1.5 cups fresh cranberries or frozen
Liquids and Seasonings
  • 4 cups beef broth
  • 1 cup dry red wine optional
  • 2 bay leaves
  • 1 tsp dried thyme
  • 2 tbsp cornstarch mixed with water for slurry
  • 0.25 cup fresh parsley chopped, for garnish

Equipment

  • Dutch oven or large heavy-bottomed pot
  • Tongs
  • Cutting board
  • Chef's knife

Method
 

  1. Pat beef dry and season generously with salt and pepper.
  2. Sear beef in batches in hot oil in a Dutch oven until deeply browned. Remove and set aside.
  3. Add onion to the pot and cook until softened. Add garlic and tomato paste, cooking for 1 minute.
  4. Deglaze with red wine (or broth), scraping up browned bits.
  5. Return beef to pot. Add carrots, potatoes, apples, cranberries, broth, herbs, and bay leaves.
  6. Cover and simmer on low (or in 325°F oven) for 2-2.5 hours until meat is fork-tender.
  7. Remove herbs. Stir in cornstarch slurry and simmer for 2 minutes to thicken gravy.
  8. Garnish with fresh parsley and serve hot.

Notes

For slow cooker: Sear beef and aromatics first, then add all ingredients (except cornstarch slurry and parsley) to slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. Thicken at the end.