This Cranberry Apple Beef Stew has quietly become my favorite dish to make when the air turns crisp and I want something that feels both celebratory and deeply comforting. I first stumbled on the idea one autumn while trying to use up apples from a neighbor's surplus and a bag of fresh cranberries tucked in the freezer. The first pot I made filled the house with a tangy, warm aroma that made everyone gather around the stove, and by the time the spoon hit the bowl, my family had already started planning the leftovers.

What makes this stew special is the way sweet-tart fruit brightens a traditionally heavy beef braise. The beef develops a deep savory backbone from browning and a long simmer in broth while apple cider and fresh cranberries add an uplifting lift that keeps each bite lively. Texturally you get fork-tender chunks of chuck, soft but intact Yukon gold potatoes, and the occasional pop from a cranberry that has softened but still carries its characteristic zip. I love serving it on weekend evenings when there is time to let flavors deepen, but there is also an Instant Pot method that makes a midweek version equally satisfying.

Ingredients

• Beef chuck roast (1 1/2 pounds): Choose well-marbled chuck for maximum flavor and fork-tender results. Cut into 1-inch pieces so the meat braises evenly; I prefer butcher-cut pieces but store-bought roasts trimmed of excess fat work fine.
• All-purpose flour (2 tablespoons): Season with a pinch of salt and ground black pepper before tossing with the beef to create a light coating that helps thicken the cooking liquid. If you need gluten-free, substitute a 1-to-1 gluten-free flour blend.
• Olive oil (2 tablespoons): Used for browning; any neutral oil with a high smoke point will also work.
• Tomato paste (1 heaping tablespoon): Adds depth and umami; cook it briefly to caramelize sugars and remove raw acidity for a rounder flavor.
• Red wine or red wine vinegar (1/4 cup): Wine adds complexity; red wine vinegar is a good no-alcohol substitute. If using wine, pick an inexpensive table wine you would enjoy drinking.
• Yellow onion (1/2 medium, diced) and celery (2 ribs): Classic aromatic vegetables that create a savory base. Dice the onion finely for even cooking and slice celery thinly so it softens but keeps texture.
• Garlic (2 cloves, minced): Adds aromatic lift; add near the end of the vegetable sauté to avoid burning.
• Carrots (2 medium, large diced) and Yukon gold potatoes (3 to 4 medium, large diced): Use Yukon gold for creamy texture without peeling; large dice keeps the chunks robust after long simmering.
• Granny Smith apple (1 large, peeled and large diced): Choose a crisp tart apple to balance the stew. Peel so the apple breaks down into soft pieces without tough skin.
• Worcestershire sauce (2 tablespoons): Boosts savory umami and rounds out flavors.
• Apple cider (1 cup) and beef broth (3 cups): The cider reinforces the apple note while broth supplies the braising liquid; use low-sodium broth if you plan to adjust salt at the end.
• Bay leaves (3) and fresh sage (1 tablespoon, chopped): Bay lends subtle herbal depth while sage adds a warm, slightly peppery note that pairs beautifully with apple.
• Cranberries (1 1/2 cups fresh or frozen): Fresh are ideal when in season; frozen work well and can be added directly from the freezer during the final cooking stage.
• Fresh parsley: Roughly chopped for bright finishing garnish along with extra sage if desired.

Instructions

Prepare and Brown the Beef: Pat beef pieces dry, then toss with the seasoned flour (2 tablespoons flour mixed with a pinch of salt and pepper). Heat 2 tablespoons olive oil in a heavy Dutch oven over medium-high heat until shimmering. Add beef in batches to avoid overcrowding and brown on all sides, about 8 to 10 minutes total. Proper browning creates the fond that builds the stew's deep flavor. Build the Flavor Base: Push beef to the side, add 1 heaping tablespoon tomato paste to the hot pot and cook, stirring, until it darkens slightly, about 2 minutes. Pour in 1/4 cup red wine or vinegar and deglaze the pot, scraping up browned bits. These bits dissolve into the liquid and concentrate taste. Sauté Vegetables: Add diced onion, sliced celery, and minced garlic to the pot and cook 3 to 4 minutes until the onion begins to soften. Stir frequently to avoid burning and to integrate aromatics into the sauce. Add Remaining Ingredients and Simmer: Stir in carrots, potatoes, diced apple, Worcestershire sauce, 1 cup apple cider, 3 cups beef broth, bay leaves, and the browned beef. Bring to a boil, then reduce to a low simmer, cover, and cook for at least 60 minutes on the stovetop until beef is fork tender. For oven braise, transfer the covered pot to a 350 degree F oven and bake 3 1/2 to 4 hours for the most tender results. Instant Pot Variation: Use the sauté function with olive oil and brown the floured beef with tomato paste, then deglaze with wine. Add only 2 cups beef broth and 1/2 cup apple cider, plus the remaining ingredients except cranberries, sage, and parsley. Lock lid and cook on the meat/stew setting for about 35 minutes, then allow a natural release for up to 20 minutes or quick release after a 10 minute rest. Finish and Serve: Stir in 1 tablespoon chopped fresh sage and 1 1/2 cups cranberries and simmer 10 more minutes until cranberries soften and begin to pop. Taste and adjust salt and pepper. Serve hot with chopped parsley and extra sage leaves for garnish.

Storage Tips

Cool the stew to room temperature before storing. Refrigerate in airtight containers and use within four days for best quality. For freezing, portion into meal-sized containers leaving some headspace, seal tightly, and freeze up to three months. To reheat, thaw overnight in the refrigerator then warm gently over low heat on the stove until simmering; adding a splash of beef broth or water helps revive the texture if the sauce has thickened too much.

Ingredient Substitutions

If you do not have red wine, use 1/4 cup red wine vinegar mixed with 1 tablespoon honey to mimic sweetness plus acidity. Swap Granny Smith for Pink Lady if you prefer a less tart apple. For a gluten-free version, replace all-purpose flour with a gluten-free blend or cornstarch slurry added at the end to thicken. If Worcestershire is unavailable, soy sauce mixed with a dash of lemon will approximate its savory depth.

Serving Suggestions

Serve in deep bowls with crusty bread or buttered noodles to soak up the braising juices. A simple green salad with a bright vinaigrette or roasted Brussels sprouts complements the stew's richness. For a festive presentation, garnish with extra sage leaves and chopped parsley. Leftover stew makes a terrific filling for savory hand pies or a warm pot pie when topped with puff pastry.

Cultural Background

This recipe riffs on classic braised beef traditions found throughout northern European cuisines where fruit is often paired with meat to balance richness. Combining apples with pork or poultry is common, and using tart fruit with beef is a modern adaptation that nods to those traditions while embracing American autumn flavors such as apple cider and cranberries.

Seasonal Adaptations

In winter, add root vegetables like parsnips or turnips for earthier notes and replace half the potatoes with sweet potato for a sweeter profile. For spring, lighten the stew by reducing potatoes and adding more diced mushrooms and fresh herbs at the end. During holiday dinners, toss in a handful of roasted chestnuts for texture or a splash of brandy with the wine for extra warmth.

Meal Prep Tips

Prepare the stew up to two days ahead and refrigerate; reheat slowly and finish with fresh cranberries and sage right before serving to retain brightness. If freezing, freeze before adding fresh herbs and cranberries, then add them during the reheating step after thawing. Portion into single-serve containers for grab-and-go lunches that reheat well in the microwave.

In the end, this stew is as much about the moments around the table as it is about the pot on the stove. It invites conversation, leftovers, and the sort of easy comfort that becomes a regular favorite. I hope you make it, share it, and put your own spin on the apple and cranberry balance to suit your family.