Apple Cider Beef Stew
This Apple Cider Beef Stew blends the richness of tender, slow-cooked beef with the subtle sweetness and tang of fresh apple cider.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Sharp chef’s knife
- Cutting board
- Measuring cups and spoons
- Ladle
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
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.
Notes
Nutritional Value (Per Serving – Approximate):
- Calories: ~420–480
- Protein: ~32g
- Fat: ~18g
- Carbohydrates: ~35g
- Fiber: ~4g
- Sugar: ~10g
- Sodium: ~800–950mg