Stews are wonderfully simple to make: you bring everything together in one pot and let time do the work. It’s the kind of dish you start as soon as you get home, then carry on with your evening while it gently cooks away. By the time dinner rolls around a couple of hours later, it’s ready to serve.
This one quickly became a favorite in our family. With slow cooking, the beef turns beautifully tender—soft enough even for children to enjoy. Lentils, carrots, and tomato paste give the stew depth and heartiness, while cranberries add a bright, slightly tart note that makes the whole dish feel distinctly autumnal. As with most stews, the longer it cooks, the more tender the meat becomes—but keep an eye on the lentils, as they can turn mushy if overcooked.
The idea for this dish came together quite spontaneously. On the way home from work, I passed a local market and picked up a bag of fresh cranberries. On their own, they’re quite tart, and I wasn’t in the mood for baking—but I knew from experience how well they pair with meat. The rest came together from ingredients already waiting at home.
Beef Stew with Cranberries
Ingredients
Preparation
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Finely chop the onion and garlic. Cut the beef into small cubes, and peel and slice the carrots. Have your warm broth ready.
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Heat some olive oil in a large pot and sauté the onion and garlic until fragrant. Add the beef and cook for a few minutes, stirring, until lightly browned.
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Pour in the broth and add the tomato paste. Stir well, then let the stew simmer gently for about 30 minutes.
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Add the lentils and carrots, and continue simmering for another hour.
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Finally, stir in the cranberries and let the stew cook for an additional 10–15 minutes with the lid on.
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Serve warm with rice or rice noodles—a comforting, hearty meal perfect for chilly days.
