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When it’s cold and festive season is creeping in, I crave a slow, winey braise that makes the whole house smell incredible. This one leans holiday with pops of tart cranberries that melt into the sauce.
It’s rich, savory, and a little bright—special enough for company, simple enough for a Sunday. Most of the work happens in the pot while you set the table and light a candle.
This cranberry beef bourguignon is basically the best thing to hit my dinner table all month. It’s perfection with a side of buttery mashed potatoes, and I honestly just can’t think of a better December dinner.
Like classic beef bourguignon, this is meal is hearty, warming and the perfect stew for serving a crowd. I’ve had the idea to include cranberries for a while now, so I’m excited to finally bring the recipe to life on the site today! If you’re thinking cranberries and beef is a weird combo, think again, it’s actually the perfect pairing. The tart cranberries go really well with the beefy flavors in this dish and are balanced by the sweet red wine…not to mention, they add the perfect festive touch, which you all know I LOVE!
Anyway, let’s chat about this pretty little dinner I have here for you guys. If you’ve ever had beef bourguignon than you know it’s a truly a mouth-watering meal. It’s saucy, full of flavor (thanks to an entire bottle of wine – yes and entire bottle), and the beef is incredibly tender with the cranberries adding the perfect tart bite. As you can see, I served mine over a bed of mashed potatoes, but this would be equally great with egg noodles, or even served over garlic bead like Ina does it.
OKok, so let’s talk about the whole bottle of wine thing. I know, I know, it seems like so much wine, but you guys trust me, it works, and most of the alcohol burns off during cooking. The wine is really the flavor enhancer it here, it creates a sweet yet savory sauce and makes for the most perfectly tender beef. Not to mention, the sweetness balances out the tart cranberries. Be sure to use a dry red wine that you would enjoy drinking yourself, I used a Pinot Noir. All that said, I totally understand that some of you prefer not to cook with alcohol. If that’s that case, use an equal amount of beef broth in place of the wine. Or if you just wish to use a little less wine, try using one to two cups wine and then the rest beef broth. Either way, this dish will be delicious, but I personally love the flavor the wine adds.
Make-Ahead, Storage & Reheat
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Make-ahead: Braises improve overnight; cranberries mellow and meld into the sauce.
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Fridge: Cool fully; store airtight 3–4 days. Rewarm gently until beef is hot and tender again—avoid a hard boil.
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Freeze: Freeze sauce and beef together for up to a few months; thaw in the fridge and reheat slowly, adding a splash of stock if needed.
FAQ:
Can I use frozen cranberries?
Yes—add straight from frozen. Stir some in earlier to melt into the sauce and save a handful for the end so you still get juicy pops.
What if I don’t cook with wine?
Use extra beef stock and a small splash of balsamic for gentle acidity. Reduce until the sauce smells rich and not sharp.
How do I know the beef is done?
It should be fork-tender with connective tissue broken down, and the sauce should coat a spoon with a silky sheen.
Can I make this ahead for a holiday dinner?
Absolutely—braises are better the next day. Chill, skim any fat if you like, then rewarm gently and finish with fresh herbs for brightness.
Cranberry Beef Bourguignon.
Ingredients
- 1 tablespoon olive oil
- 6 slices thick cut bacon, chopped
- 2 1/2 pounds chuck beef, cut into 1-inch cubes
- kosher salt and pepper
- 2 small sweet onions, thinly sliced
- 6 carrots, cut into 1 inch pieces
- 2 cloves garlic, chopped
- 1/2 cup cognac or brandy, see note
- 1 (750ml) bottle (about 3 cups) dry red wine, such as Pinot Noir (see note)
- 2 cups beef broth, plus more as needed
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh thyme
- 2 leaves bay
- 2 cups fresh cranberries
- 4 tablespoons butter
- 3 tablespoons flour
- 16 ounces cremini mushrooms, sliced
Instructions
- Preheat the oven to 250 degrees F.
- Heat the olive oil in a large dutch oven over medium high heat. Add the bacon and cook until the fat renders and the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and place on a large plate.
- Dry the beef with paper towels and season with salt and pepper. Now add the beef to the dutch oven and sear in batches until the beef is browned all over, about 3-5 minutes. Transfer the beef to the plate with the bacon. Set Aside.
- To the dutch oven with the drippings, add the onions and season with salt and pepper. Cook until soft and translucent, about 5 minutes. Add the carrots and garlic and cook 30 seconds to 1 minute, then add the cognac and raise the heat to high. Cook until reduced by half, about 5 minutes. Next, add the meat and all the juice on the plate back to the dutch oven. Add the wine, beef broth, tomato paste, thyme, and bay leaves. Bring to a simmer over high heat. Remove from the heat and stir in 1 cup of cranberries. Cover with a tight fighting lid and transfer the pot to the oven. Cook for 2 hours or until the meat is tender is shreds easily with a fork.
- Remove the pot from the oven and place over medium heat on the stove. Combine the 2 tablespoons butter and the flour until a smooth paste forms. Stir the paste into the stew. Add the remaining 1 cup cranberries and cook until the stew thickens just slightly.
- Meanwhile, melt the remaining 2 tablespoons of butter in a large skillet over high heat. Add the mushrooms and season with salt and pepper. Cook until the mushrooms are just browned and caramelized, about 5 minutes. Stir the mushrooms into the stew and cook another 10 minutes. Season to taste with salt and pepper.
- Serve over [mashed potatoes | https://www.halfbakedharvest.com/crockpot-three-cheese-mashed-potatoes/], egg noodles or crusty bread.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
ps. Happy Monday! Only one more full week of work until Christmas!
I love Beef Bourguignon and had many different versions , adding cranberries is a genius idea. I printed the recipe. You are such a creative cook Tieghan. I always enjoy reading your blog. Have you ever checked out Julia Child’s recipe for Beef Bourguignon, its epic.
THANK YOU! You are so kind! I have never cooked any of Julia’s recipes, but I will have to give it a try! Thanks! 🙂
This! Done! Yes!
Tieghan, you are going to totally be shaking your head and gaping at me, but I have not yet used my beautiful Staub dutch oven that I won from you a year ago. I have been wanting to christen it with a truly amazing meal, and honestly, I was not on the ball this year for about a bazillion reasons. But! This is it! This is the recipe. And again, I happen to have everything I need, so I am going to save it for this weekend, but then the Staub will be singing! 😀
Hi Kate!! Oh my gosh, i use mine so much!! Heres the perfect chance to use it!! Hope you love it!! (:
Beef bourguignon is the perfect cozy winter meal, and I love that you added cranberries!
Yes!! Thanks Laura! If you try it let me know what you think of the cranberries with it!!
What a festive idea to add cranberries!
Thanks Kari! I’m all about christmas festivities lately!!
Adding cranberries .. genius!! oh my gawd! looks so good!
So happy you like the cranberry addition!! Thanks Alice!
I seriously wish this was what I was having for dinner. drooling.
Awh thanks Gina! So happy you think it looks good (:
My family of 4 has decided to skip the madness and have a small Christmas dinner just us and this recipe will be perfect for the occasion.
Awh perfect! Hope you love it!! Thanks Nicole!
Can we have a beef bourguignon party and make a requirement that you must wear wool socks and pajamas. Because that sounds perfect to me.
HAHA! YES! That sounds amazing!!
One year I acquired about 60 bags of cranberries. I tried using cranberries in a lot of things including in soups, stews, sausages, sauces, puddings, breads, salads, dressings, etc. I now keep them in the freezer and use them whenever I want to make something with a change up.
WOW! Thats amazing!! So many!
Sounds like you have plenty to try this recipe!
Never thought of adding cranberries Tieghan! Great idea for the holidays!
Thanks!! I love the cranberries! So happy you do too!
This sounds amazing!! I haven’t tried adding cranberries to beef but it sounds like it would work. Right now I’m thinking venison and I’d like to try the same thing in a venison stew. Just made a venison steak and it was amazing. Our son it the hunter and he bagged two deer. Now, if we had a big group I’d have spaghetti and meatballs. That you can make ahead, spaghettis is easy to prepare and have some delicious homemade bread and a nice salad. Lasagna is common how about a Shepherd’s pie? That is hearty and that also can be made ahead? I could really think up a lot of different dishes. They all fall under winter comfort food 🙂 Can’t wait to try the cranberries! Have you tried them with chicken? Hmmmmmm!! Food 🙂 for thought.
Hey Marisa! Thank you so much for these suggestions. I have never made shepherds pie, but I think I might have to give it a try! I have tried cranberries with chicken, delish! Thanks again!
this is comfort food perfection! i LOVE the idea to add cranberries – i bet it gives the dish a pop of sweetness & tartness that cuts right through the heaviness of the gravy.
Ah yes!! I think so too!! It does!! I hope you get to try it!!
I love this! I made beef stew yesterday but I guess I’m making it again this week! I am allergic to wine (I know), so I wonder if the sourness of the cranberries would also help tenderize the beef?! Can’t wait to try! Thank you for this recipe!
Cranberries in this quantity does not act as a tenderizer. Refer to:
http://www.pbs.org/food/fresh-tastes/tenderizing-meat/
Hey! So I would use beef broth and 2 tablespoons brown sugar to balance the tart cranberries and tenderize the meat. Let me know if you have questions. Hope you love this! Thank you!
I love love love beef bourguignon, and do I hate beef! BUt it’s one of the dishes where I really don’t even feel the taste of cow’s meat – to me it always tastes of dry grass! But I am not so sure about the cranberries here, frankly…
https://bloglairdutemps.blogspot.pt/
Oh wow thats amazing that you like it in this! You should try the cranberries!! You can always pick them out! But i like them!
I’ve never tried adding cranberries to a savoury dish (I know, but we’re not that used to it here in the Netherlands!) but this looks really good! I love boeuf bourguignon and it looks so pretty with the cranberries and mashed potatoes. Have a great week!
Yes, when I visited the Netherlands, I was surprised by lots of food there! Not what I expected at all. I also went at Christmas time and remember lots and lots of chocolate and fries though. This meal looks fabulous. I also remember people taking really big dogs to department stores.
Oh you must try!! Thanks so much Vivian!! Hope you have a great week too!!