Cranberry Beef Stew

Sweet and tart tender stew.


  1. Evenly season the stew meat with salt and pepper.
  2. Pan sear the stew meat in the oil. Reserve.
  3. In the same pan used for the stew meat, melt butter. Sauté the garlic, onion, and celery until translucent.
  4. To make a roux: Stir the flour into the onion mixture and continue stirring for 2 minutes.
  5. Slowly add the beef broth and Riesling while continuously stirring to prevent clumping.
  6. Add the cranberries, parsley, ginger, orange zest, bay leaves, nutmeg, and rosemary. Return meat to the mixture. Bring to a boil. Reduce to a simmer, cover, and braise for 2-3 hours until the meat is tender.
  7. Remove the bay leaves, season to taste with salt and pepper and enjoy.

Recipe courtesy of Chef Michelle,
ALDI Test Kitchen


1 1/2 pound USDA Choice Beef Stew Meat

1 teaspoon Stonemill Essentials Iodized Salt

1 teaspoon Stonemill Essentials Ground Black Pepper

2 tablespoons Carlini Vegetable Oil

4 tablespoons Countryside Creamery Unsalted Butter

1 teaspoon Stonemill Essentials Minced Garlic

2 onions, diced

6 stalks celery, diced

4 tablespoons Baker's Corner All Purpose Flour

32 ounces Chef's Cupboard Beef Broth

3/4 cup Landshut Riesling

6 ounces Southern Grove Dried Cranberries

1 tablespoon Stonemill Essentials Parsley Flakes

1/4 teaspoon Stonemill Essentials Ground Ginger*

1 tablespoon orange zest

2 dry bay leaves

1/8 teaspoon Stonemill Essentials Ground Nutmeg*

1 teaspoon dry ground rosemary

*These are Special Buy items that are only in stores for a limited time and may no longer be available.

Prep Time:
15 minutes

Cook Time:
3 hours

Total Time:
3 hours, 15 minutes