This Cranberry Apple Beef Stew is a cozy dish that brings together tender beef, tart cranberries, and sweet apples. It’s perfect for chilly days when you need something warm and hearty!
I love how easy it is to throw everything into a pot and let it simmer. Just imagine the delicious smell filling your kitchen as it cooks—pure comfort food! 🍏🍖
Key Ingredients & Substitutions
Beef stew meat: Chuck roast is my go-to for rich flavor and tenderness after cooking. If you’re looking for a leaner option, try using sirloin or flank steak, but cook them less to keep them tender.
Apples: I usually pick Granny Smith for their tartness, balancing the stew nicely. If unavailable, Honeycrisp or Fuji apples work well too, adding a hint of sweetness.
Cranberries: Fresh cranberries add great texture and flavor. If out of season, frozen cranberries can easily be substituted and still provide the same kick.
Beef broth: Homemade broth is always best if you have it on hand! But a store-bought low-sodium option is fine too. You can even use chicken broth for a lighter flavor.
Herbs: Fresh herbs like thyme and rosemary provide a wonderful aroma, but dried herbs do the job just as well. If using dried, remember that they are more potent, so use less!
How Do I Brown the Beef Properly?
Browning the beef is essential for flavor. Here’s how to do it right:
- Use a large pot or Dutch oven and let it heat up for a few minutes. You want it hot!
- Add your vegetable oil and wait until it shimmers. This means it’s ready.
- Place the beef chunks in a single layer. Don’t crowd the pot; it leads to steaming instead of browning.
- Let the beef cook without moving it for about 5 minutes. This will help develop a nice crust.
- Turn the pieces to brown evenly, about 5-7 minutes total. Once done, take it out and set aside before adding the onions.
Taking the time to brown the beef adds depth to your stew. You’ll notice the difference in flavor!
How to Make Cranberry Apple Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900g) beef stew meat, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup peeled and diced apples (e.g., Granny Smith or Gala)
- 1 cup fresh or frozen cranberries
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This cozy stew takes about 20 minutes to prepare and around 2 hours to cook. You’ll spend some time browning the beef and chopping the veggies, but then it’s mostly hands-off while it simmers away. Perfect for a chilly evening!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the beef cubes in a single layer. Let them brown for about 5-7 minutes, and then remove them from the pot and set them aside. This browning step adds great flavor to your stew!
2. Sautéing the Aromatics:
In the same pot, add the diced onion and cook, stirring occasionally, until it’s softened, around 3-4 minutes. Add the minced garlic and cook for another 30 seconds—this will make your kitchen smell amazing!
3. Adding Ingredients:
Return the browned beef back into the pot. Mix in the tomato paste and let it cook for about 1 minute to enhance its flavor. Then pour in the beef broth, and stir in the Worcestershire sauce, dried thyme, dried rosemary, and bay leaf. Bring everything to a boil.
4. Simmering the Stew:
Once it’s boiling, reduce the heat to low and cover the pot. Let the stew simmer gently for about 1 to 1.5 hours. This slow cooking process allows the beef to become tender and absorb all the flavors!
5. Adding Veggies and Apples:
After the beef is tender, add the sliced carrots, diced potatoes, and apples to the pot. Cover and continue simmering for another 20 minutes. The apples will soften and blend beautifully into the stew.
6. Finishing Touches:
Finally, stir in the cranberries and let the stew cook uncovered for another 10-15 minutes, until they’ve softened but still hold their shape. Before serving, remember to remove the bay leaf and season with salt and black pepper to taste.
7. Serve and Enjoy:
Ladle the warm stew into bowls and garnish with fresh chopped parsley. Serve hot and enjoy every delightful bite of your Cranberry Apple Beef Stew!
This dish brings together the savory depth of beef with the sweet-tart brightness of apples and cranberries, creating a deliciously balanced and comforting meal. Happy cooking!
Can I Use Different Types of Meat for This Stew?
Absolutely! You can substitute beef with lamb or even chicken. Just be aware that cooking times may vary—chicken will cook faster, so adjust your simmering time accordingly.
Can I Make This Stew in a Slow Cooker?
Yes! After browning the beef and sautéing the onion and garlic, transfer everything to a slow cooker instead. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender and flavors meld beautifully.
What Should I Do If the Stew Is Too Thick?
If your stew turns out too thick, simply add a little more beef broth or water to reach your desired consistency. Stir it in gradually until it’s just right!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To freeze, let the stew cool completely, then transfer to freezer-safe bags or containers. It will keep well for up to 3 months. Just reheat on the stove or microwave when ready to enjoy!
