This Slow Cooker Cranberry Beef Stew is a cozy, flavor-packed dish that combines tender, protein-rich beef with fiber-filled root vegetables and naturally tart cranberries.
Sweetened lightly with maple syrup, it offers a balanced mix of nutrients, minimal saturated fat, and hearty satisfaction.
Perfect for weeknight dinners or meal prep, it’s easy, comforting, and crowd-pleasing.
Hearty Slow Cooker Cranberry Beef Stew
Equipment
- 1 slow cooker (6-quart)
- 1 Instant Pot or electric pressure cooker
- 1 large skillet (optional for browning)
- 1 wooden spoon
- 1 small bowl (for arrowroot slurry)
Ingredients
- 2 pounds beef stew meat or sirloin cut into chunks
- 4 ounces fresh or frozen cranberries
- 1 pound potatoes chopped
- 4 cups low-sodium beef broth
- ¼ cup maple syrup or honey
- ½ cup onion chopped
- 2 medium carrots chopped
- 2 celery stalks chopped
- 2 garlic cloves minced
- 1 ½ teaspoons salt
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 1 bay leaf
- 1 tablespoon oil for browning, optional
- 2 tablespoons arrowroot flour + 2 tablespoons water optional, for thickening
- Salt & pepper to taste
Instructions
- Prepare the Ingredients: Begin by gathering all your ingredients. Chop the potatoes, carrots, celery, and onion into uniform pieces to ensure even cooking. Mince the garlic finely. Measure out the beef, cranberries, broth, maple syrup, and seasonings. If using arrowroot flour as a thickener, mix it with water in a small bowl and set aside. Having everything ready before cooking makes the process smooth and stress-free.
- Brown the Beef (Optional, Flavor Booster): Place a large skillet over medium-high heat and add 1 tablespoon of oil. Once the oil is shimmering, season the beef chunks generously with salt and pepper. Add the beef to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Brown each side for 2–3 minutes until the surface develops a deep, caramelized color. Browning enhances the stew’s flavor, giving it a rich, savory depth. Remove the beef and set aside.
- Layer Ingredients in Slow Cooker: Transfer the browned beef (or raw beef if skipping browning) into the slow cooker. Layer in the chopped potatoes, carrots, celery, and onion. Sprinkle minced garlic evenly over the vegetables. Pour in the low-sodium beef broth, followed by the maple syrup. Add cranberries, dried thyme, black pepper, and the bay leaf. Stir gently to combine all ingredients, ensuring the beef and vegetables are evenly distributed.
- Set Cooking Time: Cover the slow cooker with its lid. For a tender, melt-in-your-mouth stew, cook on LOW for 6–8 hours. If you’re short on time, set it on HIGH for 3–4 hours. During cooking, avoid lifting the lid unnecessarily, as this can reduce heat and extend cooking time. The slow cooking process allows flavors to meld, creating a rich and balanced stew.
- Instant Pot Method (Optional Quick Version): If using an Instant Pot, start by selecting the high sauté function. Heat 1 tablespoon of oil, then add beef chunks and sear for 2–3 minutes per side. Remove beef and set aside. In the same pot, sauté onions, carrots, and celery for 3–5 minutes until softened. Add garlic and cook for an additional minute until fragrant. Pour in the beef broth and scrape the bottom of the pot with a wooden spoon to loosen browned bits. Return the beef, then add potatoes, cranberries, thyme, pepper, bay leaf, and maple syrup. Close the lid, seal the vent, and cook on high pressure for 25 minutes. Allow a natural release for 10 minutes, then perform a quick release for any remaining pressure.
- Check for Doneness: Once the stew has finished cooking (slow cooker or Instant Pot), check that the beef is tender and the vegetables are fully cooked. Beef should be fork-tender and potatoes easily pierced. Taste the broth and adjust seasoning with additional salt and pepper if needed. This step ensures every bite is perfectly seasoned and satisfying.
- Thicken the Stew (Optional): For a thicker consistency, use the arrowroot slurry prepared earlier. Stir the mixture into the hot stew gradually. On slow cooker, cover and cook on HIGH for 10 more minutes, stirring occasionally. In the Instant Pot, use the sauté function for 5 minutes, stirring frequently until the stew reaches your desired thickness. Arrowroot adds body without changing the flavor, giving the stew a velvety texture.
- Enhance Cranberry Flavor: If you prefer a more pronounced tartness, gently mash some cranberries against the side of the pot with the back of a large spoon. This releases additional juice, creating bursts of cranberry flavor throughout the stew. Adjust sweetness with a touch more maple syrup if needed.
- Serve and Enjoy: Spoon the stew into bowls, making sure each serving gets a balanced portion of beef, vegetables, and cranberries. This dish pairs beautifully with crusty bread, rice, or a side salad. Serve hot for a comforting, nutrient-packed meal that is high in protein, fiber-rich, and satisfying for the whole family.
- Storage and Reheating: Allow any leftover stew to cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave until warmed through, stirring occasionally to maintain the thick, luscious consistency.
Notes
- For extra depth of flavor, sear the beef before slow cooking—it creates a rich, caramelized base for the stew.
- Uniformly chop vegetables to ensure even cooking and consistent texture.
- Cranberries provide a natural tartness; adjust maple syrup or honey to balance sweetness according to your taste.
- If you prefer a thicker stew, use arrowroot or cornstarch as a slurry, stirring it in gradually toward the end of cooking.
- This recipe is versatile—swap potatoes for sweet potatoes or add parsnips and turnips for extra nutrition and flavor variety.
Chef’s Secrets: Insider Cooking Techniques
One secret to a truly flavorful stew is layering taste at every step.
Browning the beef develops a deep, savory richness, while sautéing onions, carrots, and celery enhances the natural sweetness of the vegetables.
Timing is key—slow-cooking on low heat allows the flavors to meld and the beef to become meltingly tender.
For a bright, tangy pop, mash a few cranberries at the end of cooking to release their juice.
Finally, always taste before serving; subtle adjustments in seasoning or sweetness can elevate the dish to perfection.
Serving Suggestions: Delicious Meal Pairings
Serve this stew piping hot in deep bowls for ultimate comfort.
It pairs beautifully with crusty bread, buttery biscuits, or a simple side of steamed rice to soak up the savory-sweet broth.
For a lighter option, serve alongside a crisp green salad with a tangy vinaigrette.
Garnish with fresh thyme or chopped parsley to enhance visual appeal and add a fresh, herbal note that complements the tart cranberries and rich beef.
Storage Tips: Keep Stew Fresh Longer
Allow leftovers to cool to room temperature before transferring to airtight containers.
Refrigerate for up to 4 days, stirring occasionally when reheating to maintain consistency.
For longer storage, freeze in meal-sized portions for up to 3 months.
When reheating frozen stew, thaw overnight in the refrigerator for even warming, then gently reheat on the stovetop or microwave, stirring occasionally.
Avoid overcooking during reheating to preserve tender beef and maintain the vibrant flavor of the vegetables and cranberries.
Frequently Asked Questions
1. Can I make this stew ahead of time?
Absolutely! This stew tastes even better the next day as the flavors continue to meld. Prepare the ingredients the night before, store in the fridge, and slow cook the following day.
2. Can I use frozen vegetables instead of fresh?
Yes. Frozen carrots, celery, and potatoes can be used, though cooking time may need a few extra minutes to ensure tenderness. Add frozen vegetables directly to the slow cooker or Instant Pot without thawing.
3. How can I make the stew thicker?
For a thicker consistency, stir in a slurry made of arrowroot flour or cornstarch mixed with water near the end of cooking. Cook a few more minutes until the stew reaches your desired thickness.
4. Can I substitute the beef with another protein?
You can use lamb or venison for a similar hearty flavor. For a lighter version, try skinless chicken thighs, though cooking time will be shorter and the flavor profile slightly different.
5. Is this recipe suitable for meal prep or freezing?
Yes! This stew freezes beautifully in individual or family-sized portions. It’s perfect for meal prep, as reheating retains the texture of the vegetables and the tenderness of the beef while preserving the balanced flavors.
