This Cranberry Apple Beef Stew is a warm and comforting dish filled with tender beef, juicy apples, and tart cranberries. It’s a delightful mix of sweet and savory flavors in each bite!
Honestly, who would’ve thought cranberry and apple make such a fabulous duo with beef? I love serving this stew with some crusty bread to soak up all that delicious sauce. Yum!
Key Ingredients & Substitutions
Beef Stew Meat: Use chuck roast or round steak for great flavor and tenderness when cooked. If you’re looking for a leaner meat, you can substitute with sirloin, but it may not be as soft after long cooking.
Apples: Granny Smith provides a nice tartness, but if you prefer sweeter flavors, Gala or Honeycrisp apples work beautifully too. Just pick apples based on your taste preference!
Cranberries: Fresh cranberries add a lovely tang, but if they’re out of season, feel free to use frozen cranberries. Dried cranberries are sweeter and can be used, but cut back on sugar to balance flavors.
Beef Broth: If you’d like a lighter dish, swap it for chicken broth or vegetable broth. Homemade broth will elevate this stew’s flavor, or store-bought works well too.
How Do I Brown Meat Perfectly?
Browning the beef is essential for depth of flavor. It’s all about maximizing those lovely browned bits, known as the fond, on the pot’s bottom. Here’s a quick guide:
- Pat the beef dry with paper towels to ensure better browning.
- Don’t overcrowd the pot. Cook in batches if needed, giving each piece room to sear.
- Keep the heat at medium-high. This helps achieve that golden crust, so be patient and don’t rush.
With these tips and ingredient choices, you’ll create a deliciously cozy stew that’s great for any chilly day!
Cranberry Apple Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil or vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 3 medium apples (such as Granny Smith or Gala), peeled, cored, and cut into chunks
- 2 cups fresh or frozen cranberries
- 4 cups beef broth
- 1 cup apple cider or apple juice
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary (or 1 tbsp fresh rosemary leaves, chopped)
- 2 bay leaves
- 3 medium potatoes, peeled and cut into chunks
- Salt and pepper to taste
- Fresh parsley or rosemary sprigs for garnish (optional)
How Much Time Will You Need?
This hearty stew takes about 15 minutes to prep and approximately 1.5 to 2 hours to cook. So, you’ll need around 2 hours and 15 minutes in total. Just a little patience and this delicious comfort food will be ready to enjoy!
Step-by-Step Instructions:
1. Sear the Beef:
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Generously season the beef cubes with salt and pepper. Brown the beef on all sides until it’s a lovely caramel color, which takes about 4-5 minutes per batch. If your pot is small, do this in batches to avoid steaming. Once browned, transfer the beef to a plate and set aside.
2. Sauté the Aromatics:
In the same pot, add the diced onion and cook until it becomes soft and translucent, approximately 5 minutes. Stir in the minced garlic and allow it to cook for another 30 seconds until fragrant. This is where the magic begins to happen!
3. Build the Flavor:
Stir in the tomato paste and let it cook for 1-2 minutes. This helps to deepen the flavor before we add the liquid ingredients.
4. Combine Ingredients:
Return the seared beef to the pot. Pour in the beef broth and apple cider/apple juice, making sure to scrape up all the tasty browned bits from the bottom of the pot. This will add even more flavor to your stew!
5. Add Vegetables and Herbs:
Add the dried thyme, rosemary, bay leaves, carrots, potatoes, and apples to the pot. Stir everything together, combining all those delightful ingredients.
6. Simmering Time:
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours. If the beef is tender and the vegetables are cooked through by now, you’re all set!
7. Add Cranberries:
About 15 minutes prior to serving, gently stir in the cranberries. This will allow them to soften a bit but still keep some nice texture, adding that perfect tartness to the stew.
8. Final Touches:
Remove the bay leaves and taste your stew. Adjust the seasoning with salt and pepper to your preference. Don’t skip this step; it makes all the difference!
9. Serve and Enjoy:
Garnish with fresh parsley or a sprig of rosemary if desired. Serve your warm, comforting stew hot, ideally with crusty bread or over fluffy mashed potatoes.
Enjoy the comforting layers of flavor from tart cranberries and sweet apples melding with tender beef in this hearty stew!
Can I Use Different Types of Meat?
Absolutely! While beef stew meat is ideal for this recipe due to its tenderness and flavor when simmered, you can also use lamb, pork, or even chicken. Just adjust the cooking time accordingly, as different meats will vary in how long they need to become tender.
Can I Make This Stew in a Slow Cooker?
Yes, you can definitely use a slow cooker! After browning the meat and sautéing the onions and garlic, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the cranberries about 30 minutes before serving to keep them intact and vibrant!
What Should I Do with Leftovers?
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or microwave. You may need to add a splash of broth or water if it thickens too much during storage.
Can I Freeze This Stew?
Yes, Cranberry Apple Beef Stew freezes very well! Allow it to cool completely, then portion it out into freezer-safe containers. It will keep in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and then warm it on the stove or microwave.