Cranberry Apple Beef Stew (Printable Version)
Tender beef simmered with apples, cranberries, and herbs for a rich and cozy dish.
# Ingredients Required:
→ Meat
01 -
680 grams beef chuck roast, cut into 2.5 cm pieces
→ Dry Ingredients
02 -
2 tablespoons all-purpose flour
03 -
Sea salt, to taste
04 -
Ground black pepper, to taste
→ Oils and Sauces
05 -
2 tablespoons olive oil
06 -
1 heaping tablespoon tomato paste
07 -
60 milliliters red wine or red wine vinegar
08 -
2 tablespoons Worcestershire sauce
→ Vegetables and Aromatics
09 -
½ medium yellow onion, diced
10 -
2 celery ribs, thinly sliced
11 -
2 cloves garlic, minced
12 -
2 medium carrots, peeled and large diced
13 -
3-4 medium Yukon Gold potatoes, large diced (unpeeled)
14 -
1 large Granny Smith apple, peeled and large diced
→ Liquids and Broth
15 -
240 milliliters apple cider
16 -
720 milliliters beef broth
→ Herbs and Fruits
17 -
3 bay leaves
18 -
1 tablespoon fresh sage, roughly chopped
19 -
225 grams fresh or frozen cranberries
20 -
Fresh parsley, roughly chopped, for garnish
# Guide to Cooking:
01 -
Heat olive oil in a dutch oven or heavy-bottomed pot over medium-high heat. Toss beef with flour, salt, and pepper to coat evenly. Add beef to the pot and cook, stirring occasionally, until browned on all sides, approximately 10 minutes.
02 -
Add tomato paste to the beef and stir continuously until the paste darkens slightly, about 2 minutes. Pour in the red wine or vinegar and cook for another 2 minutes, scraping the browned bits off the bottom of the pot to enhance flavor.
03 -
Add diced onion, celery, and minced garlic to the pot. Sauté for 3 to 4 minutes, stirring frequently, until the onion becomes translucent and fragrant.
04 -
Add carrots, potatoes, apple, Worcestershire sauce, apple cider, beef broth, and bay leaves to the pot. Stir gently to combine all ingredients.
05 -
Bring the contents to a boil, then reduce heat to low and cover with a lid. Let simmer for at least 60 minutes until the beef is fork-tender. Alternatively, transfer the covered pot to a preheated oven at 175°C (350°F) and cook for 3.5 to 4 hours.
06 -
Stir in chopped fresh sage and cranberries. Continue cooking for an additional 10 minutes to allow flavors to meld and cranberries to soften.
07 -
Remove from heat. Adjust seasoning with salt and pepper as needed. Serve hot garnished with fresh parsley and extra sage if desired.
# Extra Suggestions:
01 -
Adjust cooking times to achieve preferred beef tenderness. Slow cooker option: cook on low for 6-8 hours. To thicken, whisk 1 tablespoon cornstarch with 30 milliliters cold water and stir into stew during final 15 minutes of cooking.