Slow Cooker Braised Cranberry Beef Stew

Slow Cooker Braised Cranberry Beef Stew

Slow Cooker Braised Cranberry Beef Stew
  • Prep Time

    40 minutes
  • Serving Size

    8 servings (or 2 quarts)


  • Vegetable oil2 tablespoons
  • Boneless chuck roast2 pounds
  • Montréal steak seasoning2 teaspoons
  • Beef broth4 cups
  • Onion1
  • Celery ribs2
  • Carrots2
  • Yukon or russet potato2
  • Garlic cloves2
  • Craisins® Original Dried Cranberries1/2 cup
  • 1 can
  • Bay leaves2
  • Fresh oregano sprigs2
  • Salt and pepper
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


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.