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Slow Cooker Cranberry Beef Stew

overhead shot of cooked cranberry beef stew served over mashed potatoes
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This slow cooker cranberry beef stew is comforting stew with the right amount of tartness. Chunks of beef slow cook until tender beef with root vegetables, tangy cranberries, and naturally sweet maple syrup. This one-pot meal is perfect for chilly evenings or when you want to impress your family with minimal effort. From weeknight dinners to festive gatherings, this cranberry beef stew will quickly become a favorite in your recipe rotation. Instructions to make this hearty beef stew in the Instant Pot are also included.

Ingredients

Units Scale
  • 2 pounds beef stew meat or sirloin cut into chunks
  • 4 ounces fresh or frozen cranberries
  • 1 pound potatoes, chopped if needed (see blog post)
  • 4 cups low-sodium beef broth
  • 1/4 cup maple syrup or honey
  • 1/2 cup onion, chopped
  • 2 medium size carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • Salt & pepper to taste
  • 1 tablespoon oil (for Instant Pot)
  • 2 tablespoons arrowroot flour + 2 tablespoons water mixed together (optional, for thickener)

Instructions

Slow Cooker

Optional: Heat oil in a large skillet over medium-high heat. Season beef with salt & pepper and add to the skillet. Cook a few minutes until browned evenly on all sides. 

  1. Season the beef with salt & pepper.
  2. Add all ingredients to the slow cooker. Stir to mix well.
  3. Cook HIGH 3-4 hours or LOW 6-8.

Instant Pot

  1. Set pressure cooker to the high sauté setting. Once hot, add oil.
  2. Add beef and cook a few minutes until browned. Remove beef from the pressure cooker and set aside.
  3. Add onions, carrots, & celery and cook 3-5 minutes or until soft. Add garlic and cook an additional minute.
  4. Pour in broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  5. Add beef back to the pot along with the cranberries, potatoes, salt, thyme, pepper, maple syrup, and bay leaf.
  6. Add lid, close and seal vent. Select high pressure and set time for 25 minutes. When cook time is completed, natural release pressure 10 minutes then quick release any remaining pressure.

Optional step thicken: Mix together arrowroot flour & water. Pour the mixture into the slow cooker or Instant Pot & stir. Cover & cook on HIGH slow cooker for 10 minutes (slow cooker)n OR sauté for 5 minutes (Instant Pot). Or until stew has thickened to your liking.

Notes

If you want a more cranberry (tart) flavor, when the soup is done cooking, take the back of a large spoon and mash some of the cranberries to release their juice.

Nutrition

Find it online: https://fitslowcookerqueen.com/slow-cooker-cranberry-beef-stew/

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