Apple Cider Beef Stew

Beef stew is a comfort food classic, but when you bring apple cider into the mix? It’s a whole new level of cozy. This Apple Cider Beef Stew blends the richness of tender, slow-cooked beef with the subtle sweetness and tang of fresh apple cider. It’s one of those meals that makes the entire kitchen smell amazing—and instantly makes you feel like you’re wrapped up in your favorite sweater, even if it’s just Wednesday night dinner.

The apple cider doesn’t overpower the stew; it quietly enhances the flavor, giving the broth a warm, slightly fruity depth that balances the savory meat and hearty vegetables. It’s the kind of dish you’d happily serve at a fall gathering, but honestly, it works just as well year-round. Whether you’re craving something soothing on a rainy day or just want to change up your stew game, this recipe delivers.

And let’s talk texture: melt-in-your-mouth beef, fork-tender carrots and potatoes, and a thick, rich broth you’ll want to scoop up with a crusty piece of bread. It’s rustic in the best way—wholesome, filling, and deeply satisfying. The kind of meal you linger over at the dinner table, maybe with a glass of red wine or even a splash more cider on the side.

What’s great is how adaptable this stew can be. Want to add mushrooms or swap in sweet potatoes? Go for it. Prefer a touch more spice? A pinch of smoked paprika or red pepper flakes works beautifully. But at the heart of it, the magic is in that apple cider—it ties everything together with a gentle, unexpected sweetness that keeps you coming back for just one more bite.

Why You’ll Love It

• Cozy Fall Flavor with a Twist: The apple cider adds a subtle sweetness that sets this stew apart from traditional versions, giving it a warm, seasonal flavor without being overly fruity.
• Tender, Slow-Cooked Perfection: The beef becomes incredibly tender as it simmers, soaking up all the rich, flavorful broth infused with herbs, cider, and veggies.
• One-Pot Wonder: Everything cooks in one pot—less mess, more flavor. It’s a great option for busy weeknights or lazy Sundays when you want a low-effort, high-reward meal.
• Make-Ahead Friendly: This stew tastes even better the next day, making it perfect for meal prep or leftovers you’ll actually look forward to.
• Versatile and Customizable: You can easily swap in your favorite root vegetables or adjust the seasoning to your taste. It’s a flexible recipe that still feels elevated.

Ingredient List

For the Stew:

• 2 tablespoons olive oil
• 2 pounds beef stew meat, cut into 1- to 2-inch cubes
• Salt and black pepper, to taste
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 cups apple cider (not apple cider vinegar)
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 large carrots, peeled and sliced into thick rounds
• 3 medium potatoes, peeled and cubed
• 2 celery stalks, chopped
• Optional: 1 apple, peeled and diced (for extra sweetness)
• Fresh parsley, for garnish

Ingredient Notes

• Beef stew meat: Go for chuck roast if you’re cutting it yourself—it becomes super tender after slow cooking.
• Apple cider: Use fresh, unfiltered apple cider (the kind you find in the refrigerated section during fall). Avoid apple juice or anything labeled “apple cider vinegar.”
• Tomato paste: Adds richness and depth to the base—don’t skip it!
• Worcestershire sauce: Just a tablespoon deepens the savory flavor and balances the sweetness of the cider.
• Potatoes: Yukon golds hold their shape well, but russets will give the broth a slightly thicker finish as they soften.
• Apple (optional): A sweet apple like Honeycrisp or Fuji blends beautifully with the cider and adds a fun surprise bite.

Kitchen Equipment Needed

• Large Dutch oven or heavy-bottomed pot – For browning the meat and slow-simmering everything in one pot. I love using my enameled Dutch oven for even heat and easy cleanup.
• Wooden spoon or spatula – Great for stirring without scratching your pot.
• Sharp chef’s knife – Makes prepping the meat and veggies much quicker and cleaner.
• Cutting board – Preferably one with a juice groove to catch any liquids while chopping.
• Measuring cups and spoons – For accurately adding cider, broth, and seasonings.
• Ladle – Perfect for serving those cozy, brothy bowls without splashing everywhere.

Instructions

1. Sear the Beef

• Pat the beef dry with paper towels. This helps it brown better instead of steaming.
• Season generously with salt and pepper on all sides.
• Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat.
• Sear the beef in batches, making sure not to overcrowd the pot. Brown each side for about 2–3 minutes until golden.
• Transfer the seared beef to a plate and set aside.

Pro Tip: Don’t rush the browning—this step builds the base flavor of the stew. Let each side get a good sear before turning.

2. Sauté the Aromatics

• Reduce the heat to medium and add the remaining 1 tablespoon of olive oil.
• Add chopped onions and sauté for about 5–6 minutes, until softened and lightly golden.
• Stir in the garlic and cook for 30 seconds until fragrant.
• Add tomato paste and cook, stirring constantly, for 1–2 minutes to caramelize slightly and deepen the flavor.

3. Build the Stew Base

• Sprinkle in the flour, stirring it into the onion mixture until no white streaks remain.
• Slowly pour in the apple cider, stirring constantly to deglaze the pot and dissolve any flour lumps.
• Add beef broth, Worcestershire sauce, dried thyme, and bay leaf. Stir to combine.
• Return the seared beef (and any juices) to the pot. Stir to coat in the liquid.

Pro Tip: Whisk continuously while adding the cider to prevent lumps and create a smooth broth base.

4. Simmer Low and Slow

• Bring the mixture to a gentle boil, then reduce the heat to low.
• Cover and simmer for about 1½ to 2 hours, or until the beef is fork-tender. Stir occasionally to make sure nothing sticks.

Pro Tip: Low and slow is key—rushing the simmering time will leave the beef tough instead of melt-in-your-mouth tender.

5. Add the Veggies

• Stir in the carrots, potatoes, and celery (and diced apple, if using).
• Cover and continue to simmer for another 30–40 minutes, until the veggies are soft and the stew has thickened slightly.

6. Taste and Finish

• Remove the bay leaf and taste the broth. Adjust seasoning with salt and pepper as needed.
• Optional: If you want a thicker stew, mash a few potatoes right in the pot and stir.

7. Serve and Garnish

• Ladle into bowls, making sure to get a bit of everything.
• Sprinkle with chopped fresh parsley for a pop of color and freshness.
• Serve hot with crusty bread, biscuits, or even over mashed potatoes if you’re feeling extra cozy.

Tips and Tricks for Success

• Brown the meat properly: Don’t skip this step—it adds layers of rich, savory flavor to your stew. Work in batches so the beef sears, not steams.
• Deglaze the pot: After sautéing the onions and garlic, use the apple cider to scrape up the browned bits on the bottom—this is where all the flavor lives.
• Cut your veggies evenly: This ensures everything cooks at the same pace and gives a more polished, professional finish to your stew.
• Let it rest: If you have time, let the stew sit for 10–15 minutes after cooking. The flavors deepen as it cools slightly, and it thickens a bit more naturally.
• Make it ahead: This stew tastes even better the next day! Store it in the fridge overnight and reheat gently on the stove or in the microwave.

Ingredient Substitutions and Variations

• Beef: You can use boneless short ribs or even a chuck-eye roast if stew meat isn’t available.
• Apple cider: Swap with pear cider for a slightly different twist, or use a mix of cider and broth if you want to tone down the sweetness.
• Vegetables: Feel free to add parsnips, turnips, or butternut squash for extra texture and earthiness.
• Herbs: Fresh rosemary or sage can be used instead of thyme for a different herbal note—just use about 1 tablespoon chopped fresh herbs in place of 1 teaspoon dried.
• Gluten-free option: Use cornstarch or a gluten-free flour blend in place of all-purpose flour for thickening.
• Low-sodium version: Use low-sodium beef broth and adjust salt to taste at the end—this gives you more control over the final flavor.

Serving Suggestions

• With crusty bread: A thick slice of sourdough or rustic baguette is perfect for soaking up the rich, cider-infused broth. Total comfort food vibes.
• Over mashed potatoes: For an extra cozy twist, I love spooning this stew over creamy mashed potatoes—it turns it into the ultimate cold-weather dinner.
• With a green salad: A simple salad with arugula, apples, and a vinaigrette adds brightness and cuts through the richness of the stew.
• Topped with crispy onions: Try adding a handful of crispy fried onions or shallots on top for crunch—it’s a fun texture contrast!
• Served in bread bowls: For a fun, hearty presentation (especially for guests), serve the stew in hollowed-out bread bowls. Delicious and adorable.

Storage and Reheating Instructions

• Refrigerate leftovers in an airtight container for up to 4 days. The flavor deepens as it sits!
• Freeze in individual portions for up to 3 months. Let it cool completely first, and use freezer-safe containers or bags.
• Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it thickens too much.
• Microwave individual portions in a microwave-safe bowl, covered loosely, in 1-minute intervals until heated through—stir between intervals.
• Avoid boiling when reheating: High heat can cause the beef to toughen and the vegetables to break down too much. Low and slow is best.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes! Sear the beef and sauté the aromatics in a pan first, then transfer everything to the slow cooker. Cook on low for 7–8 hours or high for 4–5 hours, adding the veggies halfway through to keep them from getting too soft.

What’s the difference between apple cider and apple juice?

Apple cider is usually unfiltered and less sweet, with a richer, more natural apple flavor. Apple juice is sweeter and more processed—using cider is key for that cozy, complex flavor in this stew.

Can I thicken the stew more?

Absolutely. You can mash a few of the potatoes directly in the pot, or whisk 1 tablespoon of cornstarch with cold water and stir it in during the last 10 minutes of cooking.

Is it okay to use a different meat?

Totally! Boneless short ribs, lamb shoulder, or even chicken thighs (with reduced cook time) work well—just adjust cooking time based on the protein.

What if I don’t have a Dutch oven?

No problem! Use any large, heavy-bottomed pot with a lid. Just make sure it holds heat well to ensure even cooking.

Can I make this stew ahead of time?

Yes, and you should! It tastes even better the next day. Just store it in the fridge and reheat gently before serving.

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Did you try this recipe? Let me know in the comments how it turned out!

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