Cozy Cranberry Apple Beef

This warm cranberry apple beef stew is perfect for cozy nights. It mixes sweet and savory just right. I love it when I want a comforting meal that feels a bit fancy but doesn’t take forever. The tart cranberries and apples pair perfectly with soft beef, making a stew that hugs you from the inside.

I tried this after spotting fresh cranberries and it quickly became my go-to for cold nights. The flavors blended so well I kept wanting more.

What You Need

• Chuck roast beef: cut into 1 inch chunks for juicy, tender bites
• Flour with spices: helps make a tasty crust and thickens the stew naturally
• Extra virgin olive oil: for a good sear and richer taste
• Tomato paste: packs in deep savory flavor, pick cans without extras
• Red wine or vinegar: adds a fruity or tangy kick, your call
• Yellow onion: gives a sweet, complex base, pick firm bulbs
• Celery: brings fresh, slightly bitter notes to balance richness
• Garlic: fresh cloves bring warm aroma, avoid pre-minced
• Carrots and Yukon Gold potatoes: add hearty texture, no need to peel potatoes since the skin is nutritious and softens
• Granny Smith apple: for crisp tartness, choose firm and colorful ones
• Worcestershire sauce: boosts umami flavor, use a trusted brand
• Apple cider: adds sweet fruitiness and richness to the broth
• Beef broth: base for the stew, homemade or low salt store-bought works
• Bay leaves: for subtle herbal scent
• Fresh sage: pairs great with the fruit and meat, grab crisp green leaves
• Cranberries fresh or frozen: brighten the stew near the end, frozen is fine and handy if fresh aren’t around
• Fresh parsley: for a fresh green finish

How To Make It

Start With The Beef:

Heat olive oil in a heavy pot or dutch oven on medium-high until it shimmers. Coat beef chunks with seasoned flour and add them in. Let the beef brown without stirring for about two minutes. This makes a nice crust and seals in juices. Keep cooking and turning pieces until all sides have browned, about ten minutes total.

Add Tomato Paste And De-glaze:

Mix in tomato paste so it coats the meat and veggies. Cook for two minutes to caramelize and get richer flavor. Pour in your choice of red wine or vinegar and cook another two minutes while scraping the pot bottom to lift all the tasty browned bits.

Cook The Veggies:

Stir in chopped onion, celery, and minced garlic. Keep stirring and cook for about 3-4 minutes until onions look soft and clear. This builds a great smelling base that makes the stew pop.

Dump In The Rest:

Add carrots, potatoes, apple, Worcestershire sauce, apple cider, beef broth, and bay leaves. Stir to combine everything well. Bring the stew to a boil, then lower heat to simmer. Cover and cook gently for at least one hour or until the beef is tender enough to break apart with a fork.

Finish Up With Fruit And Herbs:

Mix in chopped sage and cranberries. Let it cook uncovered for 10 more minutes so the fruit softens and flavors meld. Taste and add salt or pepper if you want.

Plate With Parsley:

Scoop stew into bowls and top with roughly chopped parsley and extra sage leaves for a fresh, colorful touch.

The best part for me is stirring in the sage and cranberries near the end. It really lifts the dish and brings back cozy family dinner vibes in fall.

Keeping It Fresh

Pop leftovers in a sealed container and refrigerate up to four days. It actually tastes better the next day once everything’s settled. Warm gently on the stove or microwave just until heated so the beef stays tender.

Swaps You Can Try

No red wine? Just add more beef broth plus a splash of balsamic vinegar for some zing. Swap Granny Smith apples with tart ones like Honeycrisp if you want. You can use frozen cranberries instead of fresh or toss in dried cranberries near the end. If you go dried, cut back on any extra sugar to keep balance.

Serving Suggestions

Try scooping this over buttery mashed potatoes or buttered egg noodles to soak up all those rich juices. A crusty loaf on the side is great for mopping it all up. Want something light? A simple green salad dressed with vinaigrette works perfect.

A Little Background

Beef stew is a comfort classic all over the world with tons of versions. Using tart fruit with meat comes from Northern European and American traditions where harvests shape tastes. This cranberry apple mix gives a nice seasonal New England twist to a familiar dish.

I reach for this cranberry apple beef stew when I want something homey but a little different. The mix of fruit and savory makes it not just filling but memorable. Early on, I realized that nicely browning the beef and slow simmering really brings the best depth and tenderness.

Frequently Asked Cooking Questions

→ Can this stew be made in a slow cooker?

Absolutely, just set it on low for 6-8 hours for juicy beef and flavors that blend well.

→ Which beef cut works best here?

Go for beef chuck roast cut into chunks about an inch big. It cooks slow and gets super tender while soaking up the flavors.

→ What do the apples do to the flavor?

Granny Smith apples bring a nice sweet touch that balances with the sour cranberries and savory tastes.

→ How can I make the stew thicker?

Mix cornstarch with cold water and stir it in near the end to get a thicker, heartier stew.

→ Do I have to peel the potatoes?

You don’t need to peel Yukon gold potatoes. Leaving the skin on adds extra texture and nutrients.

→ Which herbs pair well with this stew?

Throw in fresh sage close to finishing and sprinkle parsley on top to bring bright herbal notes.