Apple Cranberry Beef (Print-Friendly Version)
Soft beef cooked slowly with cranberries, apples, and herbs for a filling, tasty dish.
# Ingredients List:
→ Meat
01 -
680 grams beef chuck roast, cut into chunks about 2.5 cm
→ Dry Ingredients
02 -
A pinch of sea salt
03 -
Ground black pepper, as you like it
04 -
2 tablespoons all-purpose flour
→ Oils and Sauces
05 -
2 tablespoons olive oil
06 -
2 tablespoons Worcestershire sauce
07 -
60 milliliters red wine or red wine vinegar
08 -
1 heaping tablespoon tomato paste
→ Vegetables and Aromatics
09 -
2 medium carrots, peeled and chopped in big pieces
10 -
3-4 medium Yukon Gold potatoes, chopped big with skins on
11 -
½ medium yellow onion, chopped
12 -
1 large Granny Smith apple, peeled and chopped big
13 -
2 celery ribs, sliced thin
14 -
2 cloves garlic, minced up
→ Liquids and Broth
15 -
720 milliliters beef broth
16 -
240 milliliters apple cider
→ Herbs and Fruits
17 -
Fresh parsley chopped roughly, to sprinkle on top
18 -
3 bay leaves
19 -
1 tablespoon fresh sage, chopped up
20 -
225 grams fresh or frozen cranberries
# Detailed Cooking Steps:
01 -
Heat olive oil in a heavy pot or dutch oven on medium-high. Toss beef with flour, salt, and pepper so it’s coated well. Pop the beef in the pot and cook it, stirring now and then, until it’s nicely browned all over. This usually takes about 10 minutes.
02 -
Mix in the tomato paste and keep stirring until it darkens a bit, around 2 minutes. Pour in the red wine or vinegar. Give it another 2 minutes while you scrape up those tasty browned bits from the bottom of the pot.
03 -
Toss in the diced onion, sliced celery, and minced garlic. Stir and cook for 3 to 4 minutes until the onion looks clear and it smells awesome.
04 -
Add carrots, potatoes, apple, Worcestershire sauce, apple cider, beef broth, and bay leaves. Stir gently so everything gets mixed well.
05 -
Turn heat up to boil, then lower it to a simmer and cover with a lid. Let it cook for at least an hour or until the beef is super tender and falls apart with a fork. Or pop the covered pot in a 175°C (350°F) oven and cook for 3.5 to 4 hours instead.
06 -
Stir in the fresh sage and cranberries. Let it cook for about 10 more minutes so the flavors mix and the cranberries soften.
07 -
Take it off the heat. Taste and add more salt or pepper if it needs it. Serve hot with fresh parsley and extra sage sprinkled on top if you want.
# Helpful Hints:
01 -
Feel free to change cooking times to get your beef just right. You can also use a slow cooker: cook on low for 6 to 8 hours. If you want the stew thicker, mix 1 tablespoon cornstarch with 30 milliliters cold water and stir it in during the last 15 minutes.