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Cranberry Cider Braised Beef Stew with Rosemary Polenta. Slow cooked beef stew with cider, wine, fresh herbs, and sweet cranberries. If there’s one cozy autumn meal you need to be making, it’s this beef stew. It’s such a simple dinner to throw together, even kind of festive, and totally delicious. Serve this stew over a bed of creamy rosemary polenta and you’ll have the perfect dinner for a cold night in with family and friends.
Is anyone else in a bit of disbelief that we are already six days into November? It’s weird because on one hand, it feels like November, the temperatures are cold, the leaves have fallen, and Thanksgiving is my current focus (well, and the new cookbook, of course). On the other hand, it feels like it should still be September. Where did October go? How are we entering into the final days of 2019? Soon it’s going to be onto Christmas, my mind is just in complete shock.
I know that everyone says this, but how is time flying by so quickly? I’m currently on a plane headed to LA, but by the time this post goes live on Wednesday I’ll be finishing up my LA trip and already be heading back that night on a plane home – wow!
It is supposed to be a nice eighty-ish degrees in LA. I’m sure the next few days will be a little confusing to me weather-wise. Especially since I’m in full-on cozy fall mode…as you can tell from pretty much every recipe I’ll be sharing this month…but I’ll take it!
So what’s my point in all this crazy airplane rambling? Well, it’s November, and with November comes the arrival of fresh cranberries.
Most of the time we all only think to use cranberries in our Thanksgiving cranberry sauce. Maybe sometimes we’ll incorporate them into a cocktail, but rarely do we think to use cranberries in other ways.
Thankfully that’s why I’m here. I love using cranberries in savory ways throughout the months of November and December. Not only are cranberries festive and pretty…they can also be a sweet yet tart addition to savory recipes when used correctly. Enter this beef stew. It’s classic beef stew, but with a twist. And it’s just as delicious as you can imagine.
Here are the stewy details.
Start with the beef. The wonderful thing about beef stew is that you can use a cheaper cut of meat, but make it taste incredible. Cooking the beef low and slow helps to tenderize it and rid the beef of any toughness.
No time for low and slow? No worries, I also tested this recipe out in the instant pot. I was pleasantly surprised with just how mouth-wateringly good the beef turned out.
As with most meat-based recipes, I like to brown the beef before adding any kind of liquid. I know it’s an additional step, but I find it makes for an even more flavorful stew.
Brown the beef, then simply add in sweet cider, a touch of red wine, plenty of carrots, shallots, herbs, and all the other delicious workings of a great beef stew. The key to this stew is the use of fresh apple cider and tart cranberries. The cider spices up the sauce and balances out the tartness from the cranberries. And I know cranberries may seem odd, but trust me, beef and cranberries are such a delicious combination.
If you tried last year’s cranberry braised short ribs, you’ll love this beef stew.
Of course, if you’re truly not a fan, you can easily omit the cranberries from the recipe.
Now, onto that rosemary polenta.
Just before you’re ready to eat, you should start making the polenta. You could also do something like mashed potatoes or egg noodles, but I’ve found that rosemary polenta is particularly delicious.
To give the polenta a really delicious flavor, I started off by frying the rosemary in a little olive with a few cloves of garlic. This infuses the oil but doesn’t leave you with an overpowering rosemary flavor. Once the rosemary is crisp just add water, then stir in the instant polenta.
If you’re new to instant polenta, it only takes five minutes to make but leaves you with the creamiest, butteriest polenta. This is one of my go-to (and gluten free) side dishes throughout the colder days of the year. It’s healthy, easy to make, and so delicious.
Finish it up.
Once the beef is tender and the stew sauce has thickened into a loose gravy, spoon the beef over plates of steaming polenta.
Then top with that crisped rosemary and enjoy with a side of crusty bread…and maybe a glass of wine too.
I know it’s only Wednesday, but I don’t see why we can’t make it just as special as a Saturday. Right?
So let’s do it!
PS. How amazing would it be if I actually came home to this cooking away tonight? Unfortunately, I don’t get in until later, and then have to make the hour and a half trek home…ugh. Not my favorite.
BUT that leaves me with a thought. If you know someone who needs a little cheering up. Or you’d just like to do something nice for someone you love…make this beef.
It’s sure to be a win!
If you make this cranberry cider braised beef stew with rosemary polenta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cranberry Cider Braised Beef Stew with Rosemary Polenta.
Servings: 6
Calories Per Serving: 693 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 pounds beef chuck, trimmed and cubed
- kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 3 shallots, thinly sliced
- 6 carrots, chopped
- 2 cups apple cider
- 1 cup dry red wine, such as Cabernet Sauvignon can also use beef broth
- 2 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar or honey
- 4 sprigs fresh thyme
- 2 dried bay leaves
- 2 cups fresh cranberries
- 2 sprigs fresh rosemary
- 2 cloves garlic, smashed
- 1 1/2 cups dry instant polenta
- 3 tablespoons salted butter
Instructions
Slow Cooker
- 1. Season the beef with salt and pepper. Heat the olive oil in a large skillet, sear the beef on both sides. Remove the beef and transfer to the slow cooker. 2. To the slow cooker, add the shallots and carrots. Add the cider, wine, balsamic vinegar, tomato paste, brown sugar (or honey), thyme, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on low for 6-8 hours. During the last 2 hours of cooking, add the cranberries. 3. To make the polenta. Heat the butter, garlic, and rosemary in a medium saucepan over medium heat. Cook until the garlic is golden and the rosemary is crisp and "fried", about 3 minutes. Remove the rosemary and reserve. To the pan, add 4 cups water and bring to a boil. Slowly whisk in the polenta, stirring until the polenta is soft and thick, about 5 minutes. Season with salt and pepper. If the polenta thickens too much, thin with additional water or cream for an extra luscious polenta. 4. To serve, remove the thyme and bay leaves from the stew. Serve the stew and gravy over the polenta. Top with crisped rosemary. Enjoy!
Oven
- 1. Preheat the oven to 325 degrees F. 2. Season the beef with salt and pepper. Heat the olive oil in a large oven-safe braiser, sear the beef on both sides. Remove the beef to a plate. Add the shallots and carrots, cook 5 minutes or until the shallots begin to caramelize. Add back the beef. Add the cider, wine, balsamic vinegar, tomato paste, brown sugar (or honey), thyme, and bay leaves. Sprinkle the cranberries overtop. Season with salt and pepper, gently stir to combine. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the beef is tender.3. Make the polenta and finish as directed above.
Instant Pot
- 1. Switch the instant pot to sauté. Season the beef with salt and pepper. Sear the beef on both sides until browned. Turn the instant pot off. 2. To the instant pot, add the shallots and carrots. Add the cider, wine, balsamic vinegar, tomato paste, brown sugar (or honey), thyme, and bay leaves. Season with salt and pepper, gently stir to combine. Seal the instant pot and cook on high pressure for 35 minutes. 3. Switch the instant pot to sauté. Add the cranberries and bring the sauce to a boil. Boil 8-10 minutes until the cranberries burst and the sauce thickens slightly. 4. Make the polenta and finish as directed above.
This post was originally published on November 6, 2019
This recipe is phenomenal. I used short ribs. The cranberry/apple cider/red wine braise results in a very flavorful sauce. Very much a cozy holiday meal. I served with your French onion mashed potatoes instead of the polenta. I will definitely be making this one again.
Hey Jenn,
Happy Sunday!! Thanks a bunch for making this recipe and your comment, I’m so glad it turned out well for you! xx
I am by no means a cook and was a bit intimidated by this recipe but it turned out incredible. I’ve been following Tieghan on IG for years for her recipe & lifestyle content, and am on a journey to master at least a handful of her recipes while I attempt to learn how to cook.
I followed the recipe exactly besides not having bay leafs or balsamic vinaigrette. I also added cheese to the polenta (but that’s just my personal preference). I loveee rosemary so was very excited to try the rosemary in the polenta and it didn’t disappoint
I wasn’t sure how the cranberries would taste in the stew but it was the perfect mixture of savory and sweetness! Excited to eat the leftovers tomorrow and will be making this on repeat every holiday season
Hi Brittany,
Thank you so much for your kind message and following along! I am so glad to hear you enjoyed this recipe:) Thank you for making it and sharing your feedback! Have a great week! xT
Hello! I have made this and thankful you put up. I am going to double for Christmas Eve. Is it ok to make two days before?
Thanks!!
Hi Dawn,
Sure! I would just make the polenta on Christmas Eve:) Please let me know if you have any other questions! xx
Roughly halved this recipe, as my chuck roast was smaller. Swapped the wine for beef broth, and braised in the oven for 3 hours. Halfway through it was looking dry, so I added water, which mostly cooked off. Served with mashed potatoes. Delicious – the cranberry/carrot/shallot combination was so good I wish I’d made the full amount, despite the smaller piece of meat!
Hey Jennifer,
Happy Monday! I’m so glad you enjoyed this dish and appreciate you making it! Have a wonderful week! xxT
This is one of my favorite fall recipes of yours. I am having some fronds for dinner next week so will have 8-9 people. Do you think a 5 quart pot would be large enough?
Hey Kate,
Love to hear this recipe is always enjoyed! Are you planning to double the roast? I would do 2 different pots. If you are doing a 5LB roast, I think your 5 quart pot should work nicely. I hope this helps! xx
I have 5.25 lbs of stew meat.
That will be just fine:)
This wasnt as flavorful as I expected and the polenta needs salt.
Hi Megan,
Thanks for trying this dish and sharing your feedback, so sorry to hear you didn’t love it! xx
I used frozen cranberries and it turned out great! I thawed them in the fridge while the stew cooked and then just followed the recipe. BEST. STEW. EVER.
Thanks so so much Tiana! So glad you enjoyed this recipe! 🙂 xT
could you recommend a substitute for the cider besides apple juice
This was amazingly delicious! The cranberries were an unexpected twist that worked so well with the beef and sweetness of the cider.
How hooked am I on these recipes so far? For my birthday I asked for a 5 quart Staub Dutch oven!
Hi Lauren,
Thanks so much for making this recipe and your comment, so glad it was enjoyed!! Lol that’s awesome, you will love the Staub!! xT
I don’t generally write reviews. However, This is the best beef stew that I have ever made. I had friends over and they raved about it …sent them home with leftovers and they texted me the next day saying it was even better the next day. You have to make this it’s really really good. The only change to the recipe I made was to just the meat with a little flour before I rounded to make the sauce a little thicker. I also served it over mashed potatoes.
Wow thank you SO much Karen! Love to hear this! xT
I can’t find fresh cranberries. I’m in California. Is there a substitute?
Hi there! You could use cranberry juice! xT
How much cranberry juice? Could I use dried cranberries?
Can I use a little flour to thicken the sauce so it’s not quite so soupy?
This was very good. Mine ended up a little too sweet because I only had cranberry jelly to add. The tartness of whole cranberries is probably needed to balance the sweetness of the cider. I will make this again…. with the correct ingredients!
Thank you May! xT
One of the best things I’ve ever made and eaten! We have a slightly larger group this year for Christmas. Could we use a larger chuck roast (or two?). I worry about doubling all the other ingredients since I wouldn’t want to cover and then just boil the meat. How many pounds do you think this would accommodate?
Hi Molly! You could definitely use a larger chuck roast and maybe just add a little bit more liquid? I would be a little hesitant to cook two in the same pot though! xT
We made this for Christmas dinner last year and were blown away. I recommend it all the time, especially to people looking for something really special but easily made DF/GF.
We have a slightly larger group this year. Could we use a larger chuck roast (or two?). I worry about doubling all the other ingredients since I wouldn’t want to cover and then just boil the meat. How many pounds do you think this would accommodate?
So good! I used what I had and forgot to cube the beef until the end so it was more like a roast but I made substitutions based off what I had and loved it! It was still tasty even using (1) pinot (2) apple – grape cider (3) Trader Joe’s Giotto balsamic glaze (4) I added rosemary and used sea along salt and a Georgian spice blend and it was so great- didn’t even use fresh herbs because .. inflation .. lol . I loved the festive feel and sweetness . And I had homemade mashed potatoes instead of polenta
Thanks sooo much! Love to hear that this recipe was a success! xT
This recipe is delicious!! I use the oven to cook my meat and I braise it as well, which makes it come out so juicy and tender. Keeping the lid on seals in the moisture and flavor. I also realized after cooking more and more within the last 10 years that low baking time is your friend. A 325° oven is better for meat flavor and tenderness. I did use the ACV the first I made this as I didn’t have the cider and upon making it again I realized how much better it is when made according to the instructions- LOL!!
So happy to hear you enjoyed this recipe! Thanks for giving it a try! 🙂 xT
We love this recipe and have made it several times. I cook it in the crock pot. Both the stew and the polenta are absolutely delicious. Thanks so much!!
Thanks so much for trying out the recipe! 🙂 xT
This recipe was absolutely fantastic. I know anything from HBH will be good but this recipe was even better than I expected. The sweetness from the apple cider and the tartness from the cranberries worked so well together.
We followed the recipe for the Oven version which I would recommend as you get the best browning on the beef.
I will be making this again for sure.
Just a tip, I always throw a couple bags of cranberries in the freezer in November since they aren’t available year round.
Thank you so so much Kelly! So glad you enjoyed this recipe! xT