Slow Cooker Cranberry Beef Stew with Creamy Polenta
A cozy, simple dish that fills the kitchen with warm smells and bright cranberry notes, perfect for a comforting meal.
Ingredients
For the Stew
- 2 pounds beef stew meat Cut into cubes
- 1 can (14 oz) cranberry sauce Can use homemade if preferred
- 1 cup beef broth Low-sodium recommended
- 1 onion, chopped Any type of onion works
- 2 carrots, sliced Add more for a heartier stew
- 2 cloves garlic, minced Fresh garlic enhances flavor
- Salt and pepper to taste
For the Polenta
- 2 cups polenta
- 4 cups water or chicken broth Chicken broth will add more flavor
- 1/2 cup heavy cream Makes the polenta creamy
- Fresh herbs for garnish Parsley or thyme recommended
Instructions
Preparation
- In a slow cooker, combine the beef, cranberry sauce, beef broth, onion, carrots, garlic, salt, and pepper.
- Cover and cook on low for 7-8 hours or until the beef is tender.
Cooking the Polenta
- About 30 minutes before serving, cook the polenta by bringing water or chicken broth to a boil in a separate pot.
- Slowly whisk in the polenta, reduce heat, and stir frequently until thickened (about 5-7 minutes).
- Stir in the heavy cream and season with salt.
Serving
- Serve the beef stew over creamy polenta, garnished with fresh herbs.
Notes
Brown the beef quickly in a pan first for added flavor, if you have time. Use low-sodium broth and adjust salt at the end for the best balance. Stir polenta often to keep it smooth; heavy cream makes it richer. Leftovers taste even better the next day.