Description
This stew simmers with seared beef chunks in a savory broth, accented by bursts of tart cranberry and sweet apple. Aromatic herbs and root vegetables add depth, creating a comforting bowl perfect for crisp evenings.
Ingredients
- 1.5 pounds beef chuck cut into 1 inch cubes
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 medium apples peeled cored and diced
- 1 cup fresh cranberries
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 medium carrots sliced
- 2 medium potatoes peeled and cubed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add beef cubes and sear until browned on all sides, about 5 minutes.
- Remove the beef from the pot and set aside.
- Add onion and garlic to the pot and cook until softened, about 3 minutes.
- Stir in tomato paste and cook for 1 minute.
- Return the beef to the pot, pour in beef broth, and add dried thyme and rosemary; bring to a boil.
- Add carrots and potatoes, reduce heat to a simmer, cover, and cook for 30 minutes.
- Stir in apples, cranberries, salt, and black pepper; cook uncovered for 10 to 15 minutes until the fruit is tender and the stew thickens slightly.
- Taste and adjust seasoning before serving hot.
Notes
- For a sweeter stew, use slightly sweeter apple varieties like Honeycrisp or Fuji.
- You can substitute dried cranberries rehydrated in hot water if fresh are unavailable.
- This stew tastes even better the next day after the flavors have melded.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.