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Cranberry Apple Beef Stew

Heartwarming Cranberry Apple Beef Stew for Cozy Nights

Enjoy this comforting Cranberry Apple Beef Stew that combines tender beef, sweet apples, and tart cranberries, perfect for cozy nights.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Beef Chuck Roast opt for grass-fed for better flavor
  • 2 tablespoons All-Purpose Flour omit for gluten-free
  • 2 tablespoons Olive Oil can substitute with vegetable oil
  • 2 tablespoons Tomato Paste substitute with crushed tomatoes in a pinch
  • 1 cup Red Wine or Vinegar use non-alcoholic wine or omit if desired
  • 1 cup Yellow Onion provides a sweet aromatic base; shallots can act as a substitute
  • 2 stalks Celery complements the beef; omit if unavailable
  • 4 cloves Garlic can also use shallots
  • 4 medium Carrots substitute with parsnips if desired
  • 4 medium Yukon Gold Potatoes no need to peel
  • 1 medium Granny Smith Apple Honeycrisp can be used if necessary
  • 1 tablespoon Worcestershire Sauce soy sauce can be a substitute
  • 1 cup Apple Cider use apple juice in a pinch
  • 2 cups Beef Broth vegetable broth is a good alternative
  • 1 leaf Bay Leaves omit if unavailable
  • 1 tablespoon Fresh Sage can substitute dried sage but use less
  • 1 cup Cranberries frozen cranberries are a great substitute
  • 1/4 cup Fresh Parsley for garnish, can be omitted

Equipment

  • Dutch oven
  • wooden spoon

Method
 

Preparation Steps
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add 2 pounds of beef chuck roast, seasoned with salt and pepper, and sear until browned on all sides, about 10 minutes.
  2. Stir in 2 tablespoons of tomato paste and cook for 2 minutes. Next, pour in 1 cup of red wine and scrape up any browned bits.
  3. Add 1 chopped yellow onion, 2 chopped celery stalks, and 4 minced garlic cloves. Cook for about 3-4 minutes until the onion is translucent.
  4. Return the seared beef to the pot with 4 chopped carrots, 4 quartered Yukon Gold potatoes, 1 diced Granny Smith apple, 2 cups of beef broth, 1 bay leaf, 1 tablespoon of Worcestershire sauce, and 1 cup of apple cider. Stir and bring to a boil.
  5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 1 hour.
  6. After 1 hour, stir in 1 tablespoon of fresh sage and 1 cup of fresh cranberries. Cook uncovered for an additional 10 minutes.
  7. Remove from heat and discard the bay leaf. Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread or over rice.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 14gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 10gVitamin A: 1500IUVitamin C: 20mgCalcium: 30mgIron: 3mg

Notes

This stew is a cozy meal that embodies autumn flavors and is perfect for family gatherings.

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