Oregon Beef Fruit Stew

Comfort food meets gourmet flair in this Oregon Beef Fruit Stew, a hearty and unique dish that blends savory and sweet for an unforgettable flavor profile. Tender chunks of beef chuck are slow-cooked in a rich broth of beef stock and red wine, alongside earthy potatoes, carrots, and a medley of dried apricots, prunes, and apples. Infused with warm cinnamon, fresh thyme, and a hint of bay leaf, this stew is thickened to perfection with a buttery roux for a velvety finish. Ideal for cozy family dinners or dinner parties, this recipe pairs beautifully with crusty bread or fluffy rice. Ready to be served in just over two hours, this comforting and aromatic stew is a standout way to warm up on chilly nights. Perfect for those searching for unique beef stew recipes, fruit-infused savory meals, or wholesome one-pot dinner ideas.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds beef chuck (cut into 1-inch cubes)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large yellow onion (chopped)
• 3 garlic cloves (minced)
• 4 cups beef broth
• 1 cup red wine
• 3 medium potatoes (peeled and diced)
• 3 medium carrots (peeled and sliced into rounds)
• 0.5 cup dried apricots (halved)
• 0.5 cup prunes (pitted and halved)
• 1 large apple (peeled, cored, and diced)
• 1 cinnamon stick
• 1 bay leaf
• 2 fresh thyme sprigs
• 1 tablespoon butter
• 1 tablespoon flour
• 2 tablespoons fresh parsley (chopped for garnish)

Directions

Step 1

Season the beef with salt and black pepper.

Step 2

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef cubes on all sides in batches to avoid overcrowding. Remove the beef and set aside.

Step 3

In the same pot, add the chopped onion and minced garlic. Cook until softened and fragrant, about 3–4 minutes.

Step 4

Pour in the beef broth and red wine, scraping the bottom of the pot to deglaze and incorporate any browned bits.

Step 5

Return the browned beef to the pot. Add the potatoes, carrots, dried apricots, prunes, apple, cinnamon stick, bay leaf, and thyme sprigs.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 90 minutes, stirring occasionally.

Step 7

In a small skillet, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a paste. Gradually whisk this roux into the stew to thicken it.

Step 8

Remove the cinnamon stick, bay leaf, and thyme sprigs from the stew. Taste and adjust seasoning with additional salt and pepper if needed.

Step 9

Serve the stew hot, garnished with fresh parsley, alongside crusty bread or over cooked rice if desired.

Nutrition Facts

Serving size	3497.4 grams (3497.4g)

Amount per serving	% Daily Value*
Calories	4065

Total Fat 223.20g	286%
Saturated Fat 84.00g	420%
Polyunsaturated Fat 17.20g
Cholesterol 713mg	238%
Sodium 6813mg	296%
Total Carbohydrate 306.70g	112%
Dietary Fiber 37.30g	133%
Total Sugars 124.50g
Protein 206.10g	412%

Vitamin D 2IU	11%
Calcium 446mg	34%
Iron 34mg	189%
Potassium 7607mg	162%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.5%

Protein: 20.3%

Carbs: 30.2%