Description
A cozy, comforting stew featuring tender beef, sweet-tart cranberries, and a cider-infused gravy, perfect for chilly nights.
Ingredients
Scale
- 2 pounds beef chuck or stewing beef, cut into cubes
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 3 large carrots, sliced into rounds
- 2 cups apple cider (non-alcoholic)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 tablespoon fresh thyme, plus more for garnish
- 1 cup fresh or frozen cranberries
- 1 tablespoon cornstarch mixed with water (optional)
Instructions
- Preheat a Dutch oven or heavy-bottomed pot over medium-high heat.
- Season beef with salt and pepper, then dredge in flour.
- Heat olive oil in the pot and brown beef in batches. Set aside.
- Sauté onion and garlic until softened. Add carrots, tomato paste, cider, and broth.
- Return beef to the pot. Add bay leaves and thyme. Bring to a simmer.
- Cover and cook on low heat for 2 to 2.5 hours until beef is tender.
- Add cranberries in the last 20–30 minutes of cooking.
- Optional: Stir in cornstarch slurry and simmer uncovered to thicken.
- Remove bay leaves, adjust seasoning, and garnish with fresh thyme.
Notes
- Use fresh apple cider, not sparkling or alcoholic versions.
- Letting the stew rest before serving enhances flavor.
- This dish tastes even better the next day!