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A purple Dutch oven filled with cozy Cranberry Apple Beef Stew featuring tender beef cubes, whole red cranberries, carrots, potatoes, and fresh parsley.

Cranberry Apple Beef Stew

A rich, autumnal beef stew featuring tender grass-fed chuck roast, sweet Granny Smith apples, fresh tart cranberries, and hearty root vegetables simmered in a savory apple cider and herb broth.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings: 6
Calories: 410
Ingredients Method Notes

Ingredients
  

  • - 1 ½ lbs grass-fed beef chuck roast cut into 1-inch cubes
  • - 2 tbsp whole wheat flour
  • - 2 tbsp extra virgin olive oil
  • - 2 tbsp tomato paste
  • - 1 large yellow onion finely chopped
  • - 3 cloves garlic minced
  • - 3 medium carrots sliced into thick rounds
  • - 3 stalks celery sliced into thick pieces
  • - 3 medium Yukon gold potatoes cubed
  • - 1 large Granny Smith apple cored and cubed
  • - ½ cup 100% pure unsweetened pomegranate juice mixed with 1 tsp apple cider vinegar
  • - 3 cups low-sodium beef broth
  • - 1 cup 100% pure apple cider
  • - 1 cup fresh or frozen whole cranberries do not use canned
  • - 2 bay leaves
  • - 3 sprigs fresh thyme
  • - 1 tsp sea salt or to taste
  • - ½ tsp freshly ground black pepper
  • - ¼ cup chopped fresh parsley for garnish

Method
 

Coat the Beef:
  1. Pat beef cubes dry with paper towels. Toss in a bowl with whole wheat flour, tomato paste, sea salt, and black pepper until evenly coated.
Sear the Meat:
  1. Heat extra virgin olive oil in a heavy Dutch oven over medium-high heat. Add beef in a single layer and sear 2–3 minutes per side until deeply browned. Remove beef and set aside on a plate.
Sauté Aromatics:
  1. Reduce heat to medium. Add chopped onion, carrots, and celery. Sauté for 5 minutes until soft. Add minced garlic and cook 60 seconds until fragrant.
Deglaze the Pot:
  1. Pour in the pomegranate juice mixture. Scrape up browned bits stuck to the bottom of the pot using a wooden spoon. Simmer for 2–3 minutes to reduce.
Simmer Stew:
  1. Pour in beef broth and apple cider. Return beef to the pot along with cubed potatoes, bay leaves, and thyme sprigs. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour.
Add Fruit:
  1. Stir in cubed Granny Smith apples and whole cranberries. Simmer uncovered or partially covered for 20–30 minutes until apples are tender and cranberries burst.
Finish & Serve:
  1. Remove and discard bay leaves and thyme stems. Adjust seasoning with salt and pepper. Ladle into deep bowls and garnish with chopped fresh parsley.

Notes

- Slow Cooker Conversion: Sear beef and aromatics on stovetop. Combine in slow cooker with broth, cider, potatoes, and herbs. Cook on LOW for 7-8 hours. Add apples and cranberries in the final 45 minutes.
- Instant Pot Conversion: Use SAUTÉ mode to sear beef and vegetables. Deglaze pot completely. Pressure cook on HIGH for 30 minutes + 15 min NR. Stir in fruit and cook on SAUTÉ mode for 8-10 minutes.
- Wine-Free Adaptation: The pomegranate juice and apple cider vinegar blend provides dark ruby color and pleasant acidity without using red wine or alcohol.