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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.
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.
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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
It’s not exactly cranberry season but this recipe sounds amazing! Any suggestions on a cranberry substitute?
Hey Laura,
I would recommend using frozen cranberries. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this one in the oven – it’s delicious! Even the picky members of the family ate it! Definitely recommend!
Hey Julee,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan
Please make a note next to Apple Cider that it is NOT apple cider vinegar. It’s quite obvious from the comments several people, including me, are making mistakes. Not sure if it’s a regional thing, but honestly Apple Cider drink isn’t too common where I live so I didn’t even think twice and used Vinegar. It is kind of funny reading the comments where
people are blaming the cranberries for making the dish tart and sour. Please save future people from making this mistake.
Hey Bonnie,
So sorry for any confusion, but if the recipe called for apple cider vinegar then that would be the ingredient that is listed:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this for supper yesterday, cooked it the night before, stored in the fridge and reheated. Everyone loved it, especially me. Easy to make, not expensive, tons of flavour. Used extra carrots, added some green beans for the last hour and served with rice and crusty bread. Delish. Thanks for another great recipe!
Hey Jacqueline,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
Can I use frozen cranberries? Fresh are out of season and I can’t find them anywhere.
Hey Cortney,
Yes, frozen cranberries will work just fine. I hope you enjoy the recipe. Let me know if you have any other questions! xTieghan
Question! All the stores were out of fresh thyme! 🙁 Would you recommend adding dry thyme? or even the fresh rosemary I have? what do you think? 🙂
Hey Claire,
You can absolutely use dried thyme or fresh rosemary, either one would work well! I hope you love the recipe. Please let me know if I can help in any other way! xTieghan
New favorite stew! Absolutely delicious. Made for New Year’s Eve dinner and loved by everyone. Only changes made were sirloin tip roast instead of chuckroast and rice pilaf since polenta couldn’t be found. Just as delicious the next day, too.
Hey Linda,
Thank you so much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan
This was a really easy recipe to follow, and it turned out delicious! It took me at least an hour to prep, and ours did not really have any sauce to it. I’m not sure why. I added about 1/4-1/2 cup water when it came out of the oven, because I was waiting on my husband and was afraid it would dry out. Despite not being overly saucy, the flavors all came together beautifully. I highly recommend and will for sure be making this again.
Hey Heather,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Hi! Love your recipes and I can’t wait to give this a go for Christmas! If I want to cut this in half to serve 3 people how long should this cook for if I’m using the slow cooker method?
Hey Megan,
You will want to cook for 6 hours low. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Hiii
Could this be cooked only on stovetop without putting it into the oven??? Thanks!!!
Hey there,
Yes, that would be fine to do. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
This was absolutely fantastic. The cranberries added a wonderful pop of flavor. I highly recommend it. I made it in my Instant Pot. The meat was super tender
Hey Megan,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
Made this tonight It was so yummy and the perfect comfort food on a snowy cold night
Hey Marie,
Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan
Can I make this the day before and heat up the day of? I’m looking to have a super mellow Christmas! Obviously, I would make the polenta the day of!
Hey Danielle,
Sure that would work! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
This was good but unfortunately my cranberries did not get very balanced out and so it tasted a little too tart. Otherwise the overall flavor without the cranberries was still delish! Loved serving this over the polenta and will work this option in with my other meat dishes. Overall this is a super easy recipe and one I will repeat, just without the cranberries.
Thank you so much Penelope! I am really glad this recipe turned out so amazing for you!! xTieghan
This is so delicious!! It is melt in your mouth yummy! I made it with garlic mashed potatoes instead of polenta, as my family prefers that. Definitely a “keeper” for my recipe collection!
Thank you so much Netty! xTieghan