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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 cooks with simple vegetables, cranberries, and natural sweeteners. This one-pot meal is perfect for chilly evenings or when you want to impress your family with minimal effort. Instructions to make this Instant Pot cranberry 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)
  • 3 tablespoons cornstarch or arrowroot flour

Instructions

Slow Cooker

  1. Season the beef with salt and black pepper. If you’d like to brown it first, heat a little oil in a skillet over medium-high heat and brown the beef on all sides.
  2. Add the beef broth and cornstarch. Whisk until smooth. Add the cranberries, potatoes, maple syrup, onion, carrots, celery, garlic, salt, thyme, black pepper, and bay leaf to the slow cooker. Stir to combine.
  3. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours, until the beef and vegetables are tender.
  4. Remove the bay leaf. Taste and adjust the seasoning before serving.

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. Add the cornstarch and whisk until smooth.
  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.

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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