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Festive Cranberry Beef Stew

A hearty, flavorful twist on classic beef stew, featuring tender chunks of beef chuck, root vegetables, and whole cranberries simmered in a rich red wine sauce.
Print Recipe
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: American, Seasonal
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Stew Base
  • 2.5 lbs beef chuck roast cut into 1.5-inch cubes
  • 3 tbsp olive oil divided
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 0.25 cup all-purpose flour optional, for coating beef
Liquid & Seasoning
  • 1 cup dry red wine like Cabernet Sauvignon
  • 3 cups beef broth low-sodium
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves dried
  • 1 tsp dried thyme
Vegetables & Fruit
  • 1 lb potatoes Yukon Gold or red, peeled and cubed
  • 3 large carrots peeled and cut into chunks
  • 1.5 cups cranberries fresh or frozen whole
Finishing Touches
  • 1 to taste salt and black pepper
  • 0.5 cup fresh parsley chopped, for garnish

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Chef's knife
  • Cutting board
  • Wooden Spoon

Method
 

  1. Pat beef dry and season with salt and pepper. Optionally coat lightly in flour.
  2. Heat 2 tbsp oil in a large pot over medium-high heat. Sear beef in batches until browned. Remove and set aside.
  3. Add remaining 1 tbsp oil to the pot. Sauté onion until soft, then add garlic and tomato paste, cooking for 1 minute.
  4. Pour in red wine to deglaze the pot, scraping up browned bits. Let it reduce slightly.
  5. Return beef to the pot. Add broth, Worcestershire sauce, bay leaves, and thyme.
  6. Bring to a boil, reduce heat to low, cover, and simmer for 1.5 hours.
  7. Stir in potatoes, carrots, and cranberries. Cover and simmer for another 45-60 minutes until beef and vegetables are tender.
  8. Discard bay leaves. Taste and adjust seasoning with salt and pepper.
  9. Serve hot, garnished generously with fresh parsley.

Notes

For a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 10 minutes of cooking.