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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.
Hi! This sounds so delicious, do you think it would still come out ok if I didn’t add the cranberries? Thank you!
Hi there! I haven’t ever tried this without the cranberries so I can’t say for sure! So sorry! xT
I have loved every HBH recipe I have ever made but this one fell short. The apple cider seemed to stand out and the liquid flavors didn’t seem to blend and had a strange taste. And it was too sweet (I’d omit the brown sugar if ever attempted again). The meat, carrots, cranberries and shallots were all cooked just right, per the recipe. There just was no depth of flavor. And I used cider, not Apple cider vinegar😉.
Thank you for the feedback Laura! I really appreciate it! xT
I made this vegetarian using Beyond Steak seared tips. It was as incredible as it looks! I usually use cooking wine, but I decided to splurge and use the Cabernet as suggested. It made all the difference. Making it out of season, (late summer), I had to use dried cranberries. But they worked. I really appreciated having the Instant Pot option since I could just throw everything in for a pretty fast weeknight meal.
Thank you sooo much for giving the recipe a try! I am so glad you enjoyed it! xT
Hi Tiegan,
I would really like to make this on Sunday for my extended family. I think it will be perfect for the raining weather we’re having. BUT it’s almost impossible to find cranberries in Austria. Can I substitute for something else? Red currants? Apples? Thanks for the help!
Hey Kelli! That sounds like the perfect cozy Sunday meal! You could definitely use currants or apples, that would be delicious! xT
I made this last night (but made rosemary mashed potatoes instead of polenta, since we’re a family who loves their potatoes) and it was SO GOOD. It made the house smell glorious while braising and the beef came out ultra-tender. Also, super simple to put together. A real win! Thanks for sharing!
Hey Ashton,
Amazing!! Thanks so much for making this recipe and your comment, so glad it was a hit! xT
I usually love HBH’s recipes, but this was literally one of the worst things I’ve ever had from this site. I can’t speak for the slow cooker and oven versions, as I made the instant pot one, but the flavors were so off. Also, the instant pot ratios seem wrong. I ended up having to cook the meat for double the time to even get it somewhat close to what was pictured, and by then the vegetables were way overcooked. Wish I hadn’t wasted some expensive beef on this recipe.
Hi Megan,
So sorry to hear you had issues with this recipe! Was there anything you may have adjusted or anything that I can help with? Thanks for giving it a try! xx
Ridiculous amount of vinegar. I actually used only one cup, and it was so sour. I trusted this recipe as I have made other things from you , but seriously, did you really vet this recipe? Even my husband who eats everything couldn’t finish it. He said, I even like kimchi…. but my beef shouldn’t be sour!
Sorry a cow gave up their life for this.
Hi Linda,
Thanks for trying this recipe and so sorry to hear this didn’t turn out for you. The recipe only calls for 2 tablespoons of balsamic vinegar and 2 cups of apple cider, not ACV. So yes, I did test this recipe several times before sharing:) Let me know if I can help in any other way! xx
So delicious! The fried rosemary added a nice crispy finish.
Hey Louann,
Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xT
Hi there, I’m making this today but the stores around me no longer have fresh cranberries. Should I omit or can I add frozen organic cranberries?
Hey Megan,
Frozen cranberries would be just fine for you to use here! Please let me know if you have any other questions, I hope you love this recipe! xx
Hi! Love this recipe and have made it before, but now I’m at an Airbnb that doesn’t have any cookware that can stay in the oven. How long would you cook if it was just on the stove top? (they don’t have an instapot or anything like that either). We made it last Christmas and it feels like a tradition now.
Thank you
Hey Stephanie,
So glad you have enjoyed this recipe in the past! I would cook on the stove top for 2 1/2 to 3 hours. That will work well for you! Best of luck and happy holidays! xT
Hi Tieghan,
Can I also use a stew pot instead of a slow cooker? Like a creuset? And is the recipe than the same as the slow cooker? So around 6 hours cooking time?
Thanks a lot!
Hey AL,
If you want to use a Le Creuset you will follow the oven directions. I hope you love this recipe, please let me know if you give it a try! xx
Made this today and it is definitely a winner!
Thanks for the great recipes.
Hi Patricia,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! xT
This looks delicious. Would you describe it more sweet than savory? Also, would this do well made a day ahead of time and reheated for serving the next day? Thanks.
Hey Michelle,
There are sweet hints, but this is definitely on the savory side and yes totally fine to reheat the next day! Please let me know if you have any other questions! xx
Thanks, I’ll let you know!
This was absolutely terrible! Unbearable to eat. I followed the recipe exactly and the apple cider vinegar was so overpowering and took over the whole dish. I can’t believe I wasted 3 pounds of expensive meat. 😩
Sorry to hear that your dish didn’t turn out. I believe the dish calls for apple cider which is unfiltered apple juice, not apple cider vinegar.
Hi Emily,
So sorry to hear this recipe was not enjoyed, but this does not call for apple cider vinegar:) Please let me know if I can help in any other way! xx
Oh no! I think she used 2 cups of apple cider vinegar instead of apple cider!? That would be awful! 🙈 🙊 🙉
Making this tonight, I’m excited, love all your recipes!
I hope you love the recipe Jen!!
Oh my gosh!! She used apple cider vinegar instead of apple cider .. yes, I imagine the apple cider was a bit over powering 😳🤣🤣
I am laughing so hard right now because I ALSO used apple cider VINEGAR and it was really hard to choke down! It was vinegar soup! I didn’t even try to make my kids eat it. I just told them to go make sandwiches which they were so happy about. I just thought maybe the vinegar would cook out. 😂 I was so sad because my husband and I have made so many Tieghan recipes and they have always been amazing! Wow. One of my best/worst recipe errors. So glad to know this was my fault though!
This was very good! My cranberries didn’t cook all the way thru, but that’s ok. They were sour but so I pretty in the dish, that it didn’t matter!
The crispy Rosemary sprig looked beautiful on top of each bowl. Would make this for company, making sure every plate got a sprig.
Hey Shelly,
Love it!! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:) Happy Monday!🎄
Is it okay to use sparkling cider or would that taste funky? Do we need apple cider juice?
Hey Megan,
Sparkling cider will probably work well for you! Please let me know if you give this recipe a try, I hope it’s delish! xx
Is this from one of your cookbooks ? If so which one ?
Hey Karen,
This recipe is only on the blog:) The recipes that are in the cookbooks are exclusive to the cookbooks! Please let me know if you have any other questions! xx