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.