Description
Enjoy an autumn twist on this classic one pot comfort food recipe! Beef and veggies simmered to tender perfection with fresh apples, cranberries, and a touch of apple cider for a taste of fall!
Ingredients
Units
Scale
- 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
- 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!)
- 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
Stovetop/Oven Method
- In a dutch oven or heavy bottomed pot, heat olive oil over medium high heat. Add beef, salt, pepper, and flour to the pot, stirring to coat. Cook until beef is browned on all sides, about 10 minutes.
- Add tomato paste, stirring to coat. Cook until tomato paste is somewhat browned, about 2 minutes.
- Pour in wine and cook another 2 minutes, scraping up any browned bits on the bottom of the pot.
- Add onion, celery, and garlic to the pot. Cook for 3-4 minutes, stirring frequently, until onion starts to turn translucent.
- Add all remaining ingredients except for the sage, cranberries and parsley.
- Bring to a boil. Reduce heat to a simmer, cover, and cook for at least 1 hour, until beef falls apart when pierced with a fork. Alternatively, if using an oven safe pot or dutch oven, you can place the stew, covered, in a 350°F preheated oven and cook for 3 1/2 to 4 hours.
- Stir in fresh sage and cranberries and cook for 10 more minutes.
- Remove the stew from heat. Add salt and pepper to taste. Serve with fresh parsley and any remaining sage for garnish. Enjoy!
Instant Pot Method*
- Turn instant pot on sauté and add olive oil. Pat beef dry with a paper towel. Add beef, salt pepper, flour, and tomato paste to instant pot and stir to coat. Cook until beef is browned on all sides, about 5 minutes.
- Pour wine into pan and cook another 2 minutes, stirring and scraping any browned bits off the bottom of the pot.
- Add only 2 cups of beef broth and 1/2 cup of apple cider (instead of 3 cups and 1 cup respectively).* Stir in the rest of the ingredients, except the cranberries, fresh sage, and parsley.
- Turn instant pot on meat/stew, secure lid and turn vent to sealing (cooks about 35 minutes).
- Optional: When meat/stew option is done cooking, you can leave everything as is for another 10 minutes or so for everything to calm down before quick releasing the pot (the instant pot will depressurize on its own in 20 minutes).
- Quick release the instant pot by turning the steam valve from seal to vent.*
- When the seal is finished venting, open the lid to the pot. Turn the instant pot on sauté and stir in the cranberries and fresh sage. Cook for 10 minutes until cranberries have started to "pop".
- Turn the instant pot off. Add salt and pepper to taste. Serve with fresh parsley and any remaining sage.
Notes
To make this stew gluten free, just remove the flour! It might result in a slightly thinner stew but it will still taste just as delicious.
Make sure to follow all directions from your instant pot! Double check ways to depressurize it: quick release and natural release. Avoid putting your face over the instant pot when removing the lid or turning the steam vent from seal to vent.
Quite a bit less liquid is required for an instant pot. Very little will escape as an instant pot cooks using the steam.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
