Cranberry Apple Beef Stew is a delicious seasonal twist on traditional beef stew, perfect for cozy fall and winter nights. This hearty and comforting dish features tender chunks of beef slow-simmered with tart cranberries, sweet apples, carrots, and savory herbs in a rich, flavorful broth. The slight sweetness of the apples and the burst of cranberries balance beautifully with the umami from the beef and vegetables, creating a comforting stew that’s anything but ordinary. Whether you’re feeding a crowd for a holiday meal or just craving something warm and unique, this stew is a one-pot wonder that brings rustic charm and bold seasonal flavor to your table.
Ingredients
- 2 ½ lbs beef chuck roast, cut into 1 ½-inch cubes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced into rounds
- 2 celery stalks, chopped
- 2 apples, peeled, cored, and diced (Honeycrisp or Fuji work well)
- 1 cup fresh or frozen cranberries
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1 tablespoon brown sugar (optional, for added sweetness)
- 2 teaspoons fresh thyme (or 1 tsp dried)
- 1 teaspoon dried rosemary
- 2 bay leaves
- 3 cups beef broth
- ½ cup apple cider or apple juice
- Optional: ¼ cup red wine (for extra depth)
- Optional garnish: chopped parsley
Preparation
Step 1: Prepare the beef
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
Step 2: Brown the beef
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, without overcrowding the pot, about 3–4 minutes per side. Transfer browned beef to a plate and set aside.
Step 3: Sauté aromatics
Add the remaining tablespoon of olive oil to the pot. Sauté chopped onions for 3–4 minutes until translucent. Stir in garlic, carrots, and celery and cook for another 3–4 minutes.
Step 4: Build the base
Stir in tomato paste and flour, cooking for 1–2 minutes to eliminate the raw taste and form a thick base. Add the apple cider, scraping up the browned bits from the bottom of the pot.
Step 5: Combine ingredients
Return the beef to the pot along with the diced apples and cranberries. Stir in beef broth, brown sugar (if using), thyme, rosemary, and bay leaves. Add red wine if desired.
Step 6: Simmer the stew
Bring everything to a gentle boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, stirring occasionally, until the beef is fork-tender and the flavors are well developed.
Step 7: Finish and serve
Remove bay leaves and discard. Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley and serve hot.
Variations
- Use sweet potatoes or butternut squash instead of carrots
- Add parsnips or turnips for more earthy flavor
- Swap fresh cranberries with dried cranberries (use ⅓ cup) and add them during the last hour of cooking
- Substitute apple cider with pear juice or cranberry juice for a different fruit note
- For a thicker stew, mash some of the cooked apples and vegetables before serving
Cooking Notes
- Browning the beef first adds depth and umami to the dish
- Don’t skip the tomato paste and flour, these build the rich base
- Fresh cranberries will soften and burst, adding tartness; frozen works well too
- If the stew is too thin at the end, remove the lid and simmer uncovered for 15–20 minutes to reduce
- For best results, let the stew rest for 30 minutes before serving, flavors deepen as it sits
Serving Suggestions
- Serve with crusty bread or garlic toast to soak up the stew
- Pair with creamy mashed potatoes or roasted root vegetables
- Spoon over buttered egg noodles for a cozy meal
- Top with a dollop of sour cream for a creamy contrast
- Add a simple green salad with vinaigrette for freshness
Tips
- Make it a day ahead, the flavors will be even better the next day
- Store leftovers in an airtight container in the fridge for up to 4 days
- Freeze in individual portions for up to 2 months
- To reheat, warm slowly on the stove with a splash of broth or water
- This recipe is easily doubled for meal prepping or holiday meals
Prep Time / Cooking Time / Total Time
Prep Time: 20 minutes
Cooking Time: 3 hours
Total Time: 3 hours 20 minutes
Nutritional Information (approx. per serving, serves 6)
Calories: 410
Protein: 34g
Fat: 20g
Carbohydrates: 22g
Fiber: 3g
Sugar: 11g
Sodium: 620mg
FAQs
Can I make this in a slow cooker?
- Yes. After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on LOW for 8 hours or HIGH for 4–5 hours. Add the cranberries and apples during the last 2 hours.
What kind of apples are best for stew?
- Firm, sweet-tart varieties like Honeycrisp, Fuji, or Pink Lady work best because they hold their shape and balance the tartness of cranberries.
Can I use stew meat instead of chuck roast?
- Yes, pre-cut stew meat works fine. Just make sure to brown it properly for maximum flavor.
Is this stew sweet or savory?
- It’s savory with subtle sweet and tangy notes from the cranberries and apples. It’s not a dessert-style sweet stew, but a well-balanced seasonal dish.
Can I make this gluten-free?
- Yes, just substitute the flour with cornstarch or a gluten-free flour blend. Mix with cold broth to create a slurry before adding to the stew.
Conclusion
Cranberry Apple Beef Stew is the perfect combination of savory and slightly sweet, with layers of rich beef flavor, vibrant cranberries, and tender apples. It’s the ultimate winter comfort food that’s both wholesome and unique. Whether you’re serving it for a holiday meal or just want a cozy one-pot dinner that stands out, this stew offers warmth, nutrition, and bold seasonal flavors in every bite. With its versatility and easy make-ahead prep, it’s a must-have recipe in your cold-weather rotation.