Slow Cooker Braised Cranberry Beef Stew


  • 2 tablespoons vegetable oil
  • 2 pounds boneless chuck roast, cut into manageable pieces
  • 2 teaspoons Montréal steak seasoning
  • 4 cups beef broth
  • 1 onion, large (1in chopped)
  • 2 celery ribs (1in chopped)
  • 2 carrots, medium (1in chopped)
  • 2 Yukon or russet potato, medium (1in chopped)
  • 2 garlic cloves, minced
  • 1/2 cup Ocean Spray® Craisins® Original Dried Cranberries or Craisins® 50% Less Sugar Dried Cranberries, roughly diced
  • 1 can (14.5oz) diced tomatoes, undrained
  • 2 bay leaves
  • 2 fresh oregano sprigs
  • salt and pepper, to taste


In a large pan add oil over medium heat. Season the beef with steak seasoning and brown beef in batches, set aside once browned.

In the same pan, add 1 cup of the stock to deglaze the pan and simmer several minutes until all the leftover bits have lifted from the bottom of the pan, scraping if necessary

Add the beef and the pan drippings, vegetables, potatoes, garlic, Craisins®, tomatoes, remaining broth, and the bay leaves and oregano to the slow cooker; stir once or twice to incorporate the ingredients. More broth can be added to cover the ingredients if needed

Cook on low for 7-8 hours or until the beef is pull apart tender and the vegetables are fork tender, adjust flavor with salt and pepper to taste, garnish with additional oregano, if desired.


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