Cranberry Beef Stew
Embrace the cozy, heartwarming flavors of fall with this Cranberry Beef Stew, a delightful twist on a classic comfort food. Tender chunks of beef are slow-simmered with aromatic vegetables, earthy herbs, and the tart sweetness of fresh cranberries, creating a rich and vibrant broth that balances savory and tangy notes. Infused with a hint of honey and thickened by hearty potatoes, this stew is the perfect centerpiece for a chilly evening meal. Easy to prepare in a Dutch oven and packed with wholesome ingredients like carrots, celery, and garlic, this recipe is both nourishing and memorable. Serve it hot with crusty bread or over fluffy rice, and garnish with fresh parsley for a touch of brightness. Ideal for family dinners or meal prepping, this Cranberry Beef Stew is sure to become a seasonal favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Beef stew meat
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 4 medium Carrots, peeled and sliced
- 3 medium Celery stalks, sliced
- 4 cups Beef broth
- 1.5 cups Fresh cranberries
- 2 tablespoons Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 leaf Bay leaf
- 3 medium Russet potatoes, peeled and cubed
- 2 tablespoons Honey
- 2 tablespoons Parsley, chopped (optional, for garnish)
Instructions
Season the beef stew meat with salt and black pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef in batches until browned on all sides, about 4-5 minutes per batch. Remove and set aside.
In the same pot, add onion and garlic. Sauté for 2-3 minutes until fragrant and softened.
Add the carrots and celery. Cook for another 5 minutes, stirring occasionally.
Stir in the tomato paste, dried thyme, dried rosemary, and bay leaf, cooking for 1 minute to release flavors.
Return the browned beef to the pot and pour in the beef broth. Bring to a simmer.
Add fresh cranberries and honey to the pot. Stir thoroughly.
Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
Add the cubed potatoes. Continue to simmer for an additional 30 minutes, or until the beef is tender and the potatoes are cooked through.
Taste and adjust seasoning with additional salt or honey if needed.
Remove the bay leaf before serving.
Garnish with chopped parsley if desired, and serve warm with crusty bread or over rice.
Nutrition Facts
Calories |
3604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.2 g | 216% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 6880 mg | 299% | |
| Total Carbohydrate | 247.8 g | 90% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 74.3 g | ||
| Protein | 269.3 g | 539% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 8323 mg | 177% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
