Apple Beef Stew Recipe

Introduction

This Apple Beef Stew is a comforting twist on a classic dish, bringing in the sweet and tart flavors of apples and cranberries. Perfect for chilly days, it combines tender beef and hearty vegetables in a rich, flavorful broth.

Ingredients

• 1 1/2 lbs beef chuck roast, cut into 1 inch pieces
• 2 tablespoons all-purpose flour, seasoned with a pinch of sea salt and ground black pepper
• 2 tablespoons olive oil
• 1 heaping tablespoon tomato paste
• 1/4 cup red wine or red wine vinegar
• ½ medium yellow onion, diced
• 2 celery ribs, thinly sliced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and large diced
• 3-4 medium Yukon gold potatoes, large diced (no need to peel)
• 1 large Granny Smith apple, peeled and large diced
• 2 tablespoons Worcestershire sauce
• 1 cup apple cider
• 3 cups beef broth
• 3 bay leaves
• 1 tablespoon fresh sage, roughly chopped
• 1 1/2 cups fresh or frozen cranberries
• Fresh parsley, roughly chopped to garnish

Instructions

1. Step 1: In a dutch oven or heavy bottomed pot, heat the olive oil over medium-high heat. Add the beef pieces seasoned with salt, pepper, and the seasoned flour. Brown the beef on all sides, about 10 minutes.
2. Step 2: Stir in the tomato paste and cook until it begins to brown, about 2 minutes.
3. Step 3: Pour in the red wine or red wine vinegar and cook for another 2 minutes, scraping up any browned bits from the pot’s bottom.
4. Step 4: Add diced onion, celery, and minced garlic. Cook for 3-4 minutes, stirring frequently, until the onion becomes translucent.
5. Step 5: Add carrots, potatoes, apple, Worcestershire sauce, apple cider, beef broth, and bay leaves. Bring the mixture to a boil.
6. Step 6: Reduce heat to a simmer, cover, and cook for at least 1 hour, until the beef is tender and falls apart when pierced with a fork. Alternatively, cover and place the pot in a 350°F preheated oven for 3 1/2 to 4 hours.
7. Step 7: Stir in fresh sage and cranberries, cooking for an additional 10 minutes until the cranberries begin to pop.
8. Step 8: Remove from heat, season with salt and pepper to taste, and garnish with fresh parsley and remaining sage before serving.

Tips & Variations

• For a quicker option, use a pressure cooker or Instant Pot to reduce cooking time while maintaining great flavor.
• Feel free to substitute red wine vinegar with an equal amount of red wine for a richer taste.
• If fresh cranberries aren’t available, frozen ones work perfectly and add a seasonal burst of flavor.
• Using Yukon gold potatoes means no peeling is necessary, which saves prep time.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. This stew also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for this stew?

Yes, but Granny Smith apples are recommended because their tartness balances the richness of the beef. Sweeter apples may make the stew less tangy.

Is it necessary to brown the beef before cooking?

Browning the beef develops deeper flavor and improves the stew’s overall richness, so it’s highly recommended even though it adds a bit of extra time.

Apple Beef Stew Recipe

Print Recipe

★★★★★

4.6 from 122 reviews

Apple Beef Stew is a comforting and hearty dish featuring tender beef chuck simmered with a blend of savory vegetables, tart apples, and cranberries for a unique twist. This stew combines rich flavors from tomato paste, red wine, and fresh herbs like sage to create a perfect fall or winter meal that’s both satisfying and flavorful.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Coating

• 1 1/2 lbs beef chuck roast, cut into 1 inch pieces
• 2 tablespoons all-purpose flour, seasoned with a pinch of sea salt and ground black pepper
• 2 tablespoons olive oil

Aromatics and Vegetables

• 1/2 medium yellow onion, diced
• 2 celery ribs, thinly sliced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and large diced
• 3–4 medium Yukon Gold potatoes, large diced (no need to peel)

Liquids and Sauces

• 1 heaping tablespoon tomato paste
• 1/4 cup red wine or red wine vinegar
• 1 cup apple cider
• 3 cups beef broth
• 2 tablespoons Worcestershire sauce

Fruits and Herbs

• 1 large Granny Smith apple, peeled and large diced
• 3/4 to 1 1/2 cups fresh or frozen cranberries
• 3 bay leaves
• 1 tablespoon fresh sage, roughly chopped
• Fresh parsley, roughly chopped to garnish

Instructions

1. Browning the Beef: In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add beef pieces coated with salt, pepper, and seasoned flour to the pot, stirring to coat. Cook until beef is brown on all sides, about 10 minutes.
2. Adding Tomato Paste: Stir in the tomato paste and cook until it browns slightly, about 2 minutes to deepen the flavor.
3. Deglazing with Wine: Pour in the red wine or red wine vinegar and cook for another 2 minutes, scraping up any browned bits from the bottom of the pot to incorporate flavor.
4. Sautéing Aromatics: Add diced onion, sliced celery, and minced garlic to the pot. Cook for 3-4 minutes, stirring frequently, until the onion is translucent and fragrant.
5. Combining Main Ingredients: Add the carrots, potatoes, peeled diced apple, Worcestershire sauce, apple cider, beef broth, and bay leaves to the pot. Stir well to combine.
6. Simmering the Stew: Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for at least 1 hour, or until the beef is tender and falls apart when pierced with a fork. Alternatively, place the covered pot in a preheated oven at 350°F and cook for 3 1/2 to 4 hours for a slow, even cook.
7. Adding Cranberries and Sage: Stir in fresh sage and cranberries. Cook uncovered for an additional 10 minutes until cranberries start to pop and soften.
8. Finishing Touches: Remove from heat, season with salt and pepper to taste. Garnish with fresh parsley and any remaining sage before serving.
9. Instant Pot Variation – Sautéing Beef: Turn Instant Pot on sauté mode and add olive oil. Pat beef dry, then add salt, pepper, flour, beef, and tomato paste. Brown the beef on all sides, about 5 minutes.
10. Deglazing Instant Pot: Pour in the wine and cook for 2 minutes, scraping browned bits off the bottom.
11. Adding Liquids and Ingredients: Add 2 cups beef broth, 1/2 cup apple cider, carrots, potatoes, onion, celery, garlic, Worcestershire sauce, apples, and bay leaves. Stir to combine.
12. Pressure Cooking: Secure Instant Pot lid and set vent to sealing. Cook on meat/stew setting for 35 minutes.
13. Natural Pressure Release: Optionally let pressure release naturally for 10 minutes before quick-releasing the remaining pressure by turning the valve from seal to vent.
14. Adding Cranberries and Sage: Use sauté mode again and stir in cranberries and fresh sage, cooking for 10 minutes until cranberries pop.
15. Serving: Turn off Instant Pot, season with salt and pepper, and garnish with fresh parsley and sage before serving.

Notes

• You can substitute red wine vinegar for red wine if preferred or for a non-alcoholic option.
• The potatoes do not need to be peeled; leaving the skins on adds texture and nutrients.
• The stew thickens naturally from the flour coating the beef and the cooking time, but for thicker stew, mash some potatoes against the sides of the pot before serving.
• Fresh sage enhances flavor but dried sage can be substituted; use about 1 teaspoon if dried.
• Leftovers store well in the refrigerator for up to 4 days and freeze well for up to 3 months.
• For a richer flavor, consider using homemade beef broth.

Keywords: apple beef stew, fall stew recipe, hearty beef stew, cranberry beef stew, dutch oven stew