Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 cups beef broth
- 1/2 cup dried cranberries
- 1 large Gala apple, peeled and chopped
- 1/4 cup balsamic vinegar
Instructions
- Step 1: Season the beef cubes generously with salt and pepper, then dredge them lightly in the all-purpose flour. Heat the 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, then remove the beef and set it aside.
- Step 2: Add the chopped onion to the pot and sauté for 5-7 minutes until soft. Pour in the red grape vinegar and use a wooden spoon to scrape up any browned bits from the bottom of the pot (deglazing).
- Step 3: Return the seared beef to the pot. Pour in the beef broth, ensuring the meat is mostly submerged. Bring the liquid to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 1.5 hours, or until the beef is fork-tender.
- Step 4: Stir in the chopped apple and the dried cranberries. Leave the pot uncovered and continue to simmer for an additional 30 minutes, allowing the apples to soften and the stew liquid to reduce and thicken slightly.
- Step 5: Taste the stew and adjust the seasoning with additional salt and pepper as needed before serving hot with crusty bread or mashed potatoes.
Notes
- This stew freezes beautifully; ensure it is completely cooled before transferring it to freezer-safe bags or containers for up to three months.
- To reheat leftovers, simmer gently on the stovetop, adding a splash of broth or water if the stew has thickened too much overnight.
- For an extra layer of richness that complements the tart cranberries, serve the stew over creamy polenta or with a dollop of sour cream.
- For the best depth of flavor, take extra care when deglazing with the balsamic vinegar; scrape up every browned bit (fond) from the pot floor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American