Description
Indulge in a flavorful culinary experience with our Cranberry Cider Braised Beef Stew recipe served over creamy Rosemary Polenta. Learn how to make it now!
Ingredients
- 3 pounds (1.4 kg) beef chuck, trimmed and cubed
- 3 shallots, thinly sliced
- 6 carrots, chopped
- 4 sprigs fresh thyme
- 2 dried bay leaves
- 2 sprigs fresh rosemary
- 2 cups (480 ml) fresh cranberries
- 1 1/2 cups (360 ml) vegetable broth
- 3 tablespoons (45 ml) salted butter
- 2 tablespoons (30 ml) tomato paste
- 1 tablespoon (15 ml) brown sugar or honey
- 2 tablespoons (30 ml) balsamic vinegar
- 2 tablespoons (30 ml) vegetable oil
- 1 cup (240 ml) beef broth
- 2 cups (480 ml) apple cider
- 2 cloves garlic, smashed
- Kosher salt and black pepper
Instructions
- Heat vegetable oil in a large pot over medium-high heat, then sear the beef until browned on all sides. Remove and set aside.
- In the same pot, add the sliced shallots and sauté until they become soft.
- Introduce the chopped carrots, fresh thyme, bay leaves, and rosemary sprigs to the shallots, stirring occasionally.
- Return the beef to the pot, mixing it with the vegetables and herbs.
- Scatter the fresh cranberries over the beef mixture, then pour in the apple cider and vegetable broth.
- Bring the mixture to a boil, then lower the heat and let it simmer gently.
- Stir in the tomato paste, brown sugar or honey, balsamic vinegar, and smashed garlic cloves.
- Season the stew with kosher salt and black pepper to taste.
- Cover the pot and allow the stew to cook slowly until the beef is tender, stirring occasionally.
- In a separate pot, bring beef broth to a simmer, then whisk in salted butter gradually.
- Stir in the polenta and cook, stirring constantly, until it thickens and becomes creamy.
- Once the stew is ready, remove the thyme, bay leaves, and rosemary.
- Serve the beef stew hot, accompanied by the creamy rosemary polenta.
Notes
- Consider enhancing the flavor by marinating the beef in a blend of balsamic vinegar, garlic, and herbs before searing.
- Adjust the amount of brown sugar or honey to your liking to balance out the sweetness of the cranberries.
- For a thicker stew, add a cornstarch and water slurry towards the end of cooking to thicken the sauce.
