Slow Cooking Thursday ~ Cran Beef Stew


Hosted by Sandra at the Diary of a Stay at Home Mom

This recipe is a great fall recipe with all the fruit aromas while it cooks and nice beefy rice gravy taste that warms your tummy! The meat melts in your mouth and the fruit flavors meld with the rice creating a thick gravy texture.
2-2 1/2 pound chuck roast*
kosher salt & white pepper
1 bag cranberries
1 lemon, juiced
1 apple, chopped
8 ounce can crushed pineapple
2 cups orange juice**
1 large onion, chopped
1 cup long grain rice
optional – 1 potato

  • Coat beef in kosher salt and white pepper.
  • Wash cranberries and place in bottom of slow cooker.
  • Pour pineapple and juice in on top of cranberries.
  • Chop onion and apple and add to slow cooker.
  • Chop the optional potato into small bite sized pieces and add to the slow cooker.
  • Chop the roast into bite sized pieces and add to slow cooker.
  • Pour lemon juice over top.
  • Cook on low 6-7 hours.
  • Add rice and eat an hour later. Be sure to check after 30 minutes. The rice will absorb most of the excess moisture.

*today I used a thick cut top sirloin I found on sale at a big savings (I miss shopping on base!!)
**I also used 2 cans of orange pineapple juice just because it’s what I had

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