Can I substitute the beef in this Cranberry Apple Beef Stew?

Yes! Lamb works great, and turkey makes a lighter version. Just adjust the cook time so the meat stays tender.

Can I use dried cranberries?

Fresh or frozen are best, but in a pinch dried works—just add ½ cup and an extra splash of broth since they absorb liquid.

How do I store leftovers?

Cool completely, then refrigerate in an airtight container for up to 4 days. Or freeze for up to 3 months. It reheats like a dream.

Can I make this Cranberry Apple Beef Stew in a slow cooker?

Absolutely. Brown the beef first, then add everything (except cranberries and sage) to the slow cooker. Cook 6–8 hours on low. Add the cranberries and sage in the final hour.

Is this stew kid-friendly?

Yes! The apples and cider create a natural sweetness that wins over picky eaters. The cranberries add just enough tang without being too bold.

7 Irresistible Cranberry Apple Beef Stew Ideas

Description

This cozy Cranberry Apple Beef Stew brings together tender beef, hearty vegetables, sweet apples, and tart cranberries for the ultimate cold-weather comfort meal. Slow-simmered to perfection, it delivers rich flavor with minimal effort — perfect for busy nights or a festive seasonal dinner.

Ingredients

Scale

1 1/2 lbs beef chuck roast, cut into 1-inch pieces
2 Tbsp all-purpose flour, seasoned with salt and pepper
2 Tbsp olive oil
1 heaping Tbsp tomato paste
1/4 cup red wine or red wine vinegar
1/2 medium yellow onion, diced
2 celery ribs, thinly sliced
2 cloves garlic, minced
2 medium carrots, peeled and large diced
3–4 Yukon gold potatoes, large diced
1 large Granny Smith apple, peeled and diced
2 Tbsp Worcestershire sauce
1 cup apple cider
3 cups beef broth
3 bay leaves
1 Tbsp fresh sage, roughly chopped
1 1/2 cups fresh or frozen cranberries
Fresh parsley, chopped for garnish

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Instructions

Heat olive oil in a Dutch oven over medium-high heat. Add the beef, flour, salt, and pepper. Stir to coat and cook 10 minutes, until browned on all sides.
Stir in tomato paste and cook 2 minutes until lightly browned.
Pour in the red wine or vinegar, scraping up browned bits. Simmer 2 minutes.
Add onion, celery, and garlic. Cook 3–4 minutes until softened.
Add carrots, potatoes, apple, Worcestershire, apple cider, broth, and bay leaves.
Bring to a boil, then reduce to a simmer. Cover and cook at least 1 hour, or until beef is tender.
Oven option: Bake covered at 350°F for 3 1/2–4 hours.
Stir in sage and cranberries during the last 10–15 minutes of cooking.
Remove bay leaves, garnish with parsley, and serve warm.

Notes

For a thicker stew, remove the lid and simmer 10 extra minutes.

Leftovers taste even better the next day and freeze well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes (or 3.5–4 hours oven method)
Category: Main course
Method: Stovetop or Oven
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 395 kcal
Sugar: 12 g
Sodium: 610 mg
Fat: 14 g
Saturated Fat: 4.5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 5 g
Protein: 28 g
Cholesterol: 75 mg