Description

This Cranberry Cider Braised Beef Stew with Rosemary Polenta is a comforting and richly flavored dish perfect for cozy dinners. Tender beef chuck is slow-cooked with fresh cranberries, apple cider, dry red wine, and aromatic herbs to create a luscious, tangy stew. Served over creamy rosemary-infused polenta, this recipe offers a satisfying blend of sweet, savory, and herbaceous notes that elevate a classic beef stew to an elegant meal.

Ingredients

Stew Ingredients

3 pounds beef chuck, trimmed and cubed
Kosher salt and black pepper, to taste
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) or 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

Polenta Ingredients

1 1/2 cups dry instant polenta
3 tablespoons salted butter
2 cloves garlic (from above, used for infusing butter)
2 sprigs fresh rosemary (from above, used for infusing butter)
4 cups water (for cooking polenta)
Salt and black pepper, to taste

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Instructions

Season and sear the beef. Season the beef cubes generously with kosher salt and black pepper. Heat the olive oil in a large skillet or braiser over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side, then remove the beef and set aside.
Prepare the aromatic base. In the same pan or slow cooker insert, add the thinly sliced shallots and chopped carrots. Cook until shallots soften and start to caramelize, about 3-5 minutes, stirring occasionally.
Combine stew ingredients and cook. Add the seared beef back to the pot or slow cooker. Pour in apple cider, dry red wine (or beef broth), balsamic vinegar, tomato paste, and brown sugar or honey. Add fresh thyme sprigs and dried bay leaves. Season with salt and pepper and gently stir to combine all flavors evenly.
Add cranberries and continue cooking. If using the slow cooker, cover and cook on low for 6-8 hours, adding cranberries during the last 2 hours. For oven preparation, sprinkle cranberries on top before covering and bake at 325°F for 2 ½ to 3 hours until beef is tender. For Instant Pot, seal and cook on high pressure for 35 minutes, then add cranberries and simmer using sauté mode for 8-10 minutes until cranberries burst and sauce thickens.
Prepare rosemary polenta. In a medium saucepan, melt butter with smashed garlic cloves and rosemary sprigs over medium heat. Cook until garlic turns golden and rosemary becomes crisp, about 3 minutes. Remove and discard garlic and rosemary. Bring 4 cups water to a boil, then slowly whisk in the instant polenta. Stir consistently until polenta thickens and softens, around 5 minutes. Season with salt and black pepper. If too thick, thin with a little water or cream for desired creaminess.
Finish and serve. Remove thyme sprigs and bay leaves from the stew. Serve the braised beef stew and its rich gravy over a bed of creamy rosemary polenta. Garnish with the crisped rosemary from the butter infusion. Enjoy hot.

Notes

You can substitute the dry red wine with beef broth if preferred.
The stew can be made in the slow cooker, oven, or Instant Pot depending on your time and equipment.
For an even richer polenta, finish with a splash of cream or extra butter before serving.
Adding cranberries towards the end of cooking keeps their bright flavor and slight tartness intact.
Make sure to remove herb stems and bay leaves before serving to avoid any bitter bites.