Fall flavors are in full swing with this comforting apple cider beef stew! I just love coming home to a warm, hearty meal on a chilly day, and this recipe is impossible to resist.
What I love most about this stew is how the apple cider infuses every bite with a subtle sweetness. And the beef becomes so tender, it practically melts in your mouth.
I like to serve this stew with a side of crusty bread for dipping to soak up the broth.
Trust me, this is the ultimate fall meal!
Why You’ll Love This Apple Cider Beef Stew
Unique Twist: Apple cider adds a distinctive touch to this beef stew. It’s a fun twist on a classic!
Seasonal Appeal: This stew is perfect for fall, capturing the essence of the season.
Rich Taste: The combination of apple cider and beef creates a rich and savory taste with a subtle sweetness.
One-Pot Wonder: With everything cooked in a single pot, this recipe minimizes cleanup time and maximizes convenience.
Ingredients
- Beef Stew Meat: The star of the show. Tender chunks of beef soak up all the delicious flavors of the stew.
- Apple Cider: The secret ingredient adds a subtle sweetness and depth to the broth.
- All-Purpose Flour: The key to a perfectly thickened stew, coating the beef for a golden-brown sear.
- Salt and Black Pepper: The classic duo enhances the natural flavors of the beef and vegetables.
- Vegetable Oil: It helps create a flavorful crust on the beef during the searing process.
- Vinegar: A splash of acidity balances out the richness of the stew.
- Dried Thyme and Bay Leaves: Aromatic herbs infuse the stew with a subtle, earthy flavor.
- Carrots, Potatoes, Onions: A trio of hearty vegetables adds texture, flavor, and nutrition to the stew.
How to Make Apple Cider Beef Stew
Follow these simple steps for the most amazing beef stew!
1. Prepare the beef. In a large mixing bowl, combine the flour, salt, and pepper. Toss the beef stew meat in the seasoned flour mixture, ensuring all the pieces are evenly coated.
2. Brown the meat. Heat 4 tablespoons of vegetable oil in a large saucepan or Dutch oven over medium-high heat. Add the coated beef in a single layer (working in batches if needed). Sear the beef until golden brown on all sides, about 3-4 minutes per side. Remove the beef and set aside.
3. Deglaze the pan. After removing the beef, reduce the heat slightly and pour the apple cider into the pan. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits stuck to the bottom. Add 1 cup of water, vinegar, dried thyme, and bay leaves to the pan.
4. Cook the beef. Return the browned beef to the pan, stirring to combine it with the liquids. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pan. Let the stew simmer gently for about 1 hour.
5. Prepare the vegetables. While the beef is simmering, prepare your vegetables. Peel and cut the carrots and potatoes into 1-inch chunks. Halve and slice the onions. After the beef has cooked for 1 hour, add the carrots, potatoes, and onions to the stew.
6. Finish cooking. Stir the vegetables into the stew, submerging them in the liquid. Increase the heat to bring the mixture back to a gentle boil. Once boiling, reduce the heat again to low, cover, and let the stew simmer for another 45 minutes or until the vegetables are tender and the meat is fully cooked.
7. Adjust seasoning. Taste the stew and adjust the seasoning if needed, adding extra salt or pepper to suit your preference.
8. Serve. After the stew is done, remove it from the heat and let it rest for a few minutes to let the flavors meld. Be sure to discard the bay leaves before serving. Serve the stew hot, either on its own or with a side of crusty bread for dipping. Enjoy!
Tips for the Best Apple Cider Beef Stew
Following these tips and tricks will make your stew even better.
- Keep things even. Cut the carrots, potatoes, and onions into large 1-inch chunks. That way, they won’t overcook and turn to mush during the longer simmer time.
- Thicken it up. If you prefer a thicker stew, whisk 1-2 tablespoons of flour or cornstarch with a little cold water and stir it into the simmering stew during the last 15 minutes of cooking.
- Taste and adjust. Taste the finished stew and add extra salt and pepper if needed. A little extra seasoning can really make the flavors pop.
- Have fun and experiment. Try adding other root vegetables like parsnips or turnips. For a touch of sweetness, stir in a diced apple during the last 30 minutes of cooking. Using hard apple cider adds an extra depth of flavor.
- Make it a meal. Apple cider beef stew is delicious served on its own or with crusty bread for dipping. It also pairs well with a simple green salad or steamed vegetables on the side.
How to Store
If you have leftover stew, you can store or freeze it to keep it fresh.
To Store: Place the apple cider beef stew in an air-tight container and store it in the refrigerator for up to 3-4 days. Ensure it is cooled to room temperature before refrigerating to maintain quality.
To Freeze: Transfer the cooled stew into freezer-safe containers, leaving some space at the top for expansion. Label with the date and freeze for up to 3 months. Thaw in the refrigerator before reheating.
To Reheat: Reheat the stew on the stove over medium-low heat, adding a few tablespoons of stock if needed to improve consistency. Stir occasionally and heat until the stew is bubbling, then simmer for another 2-3 minutes.
Apple Cider Beef Stew
6
servings15
minutes2
hours428
kcalThis apple cider beef stew is a tasty twist on a classic! The addition of apple cider brings a subtle sweetness and delicious tang.
Ingredients
1/3 cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
2 lbs beef stew meat, cut into 1-inch cubes
4 tablespoons vegetable oil
2 cups apple cider
1 cup water
2 tablespoons vinegar
1 teaspoon dried thyme
2 bay leaves
4 large carrots, cut into 1-inch pieces
2 large potatoes, cut into 1-inch pieces
2 medium onions, halved and sliced
Instructions
- In a large mixing bowl, combine the flour, salt, and pepper. Toss the beef stew meat in the seasoned flour mixture, ensuring all the pieces are evenly coated.
- Heat 4 tablespoons of vegetable oil in a large saucepan or Dutch oven over medium-high heat. Add the coated beef in a single layer (working in batches if needed). Sear the beef until golden-brown on all sides, about 3-4 minutes per side. Remove the beef and set aside.
- After removing the beef, reduce the heat slightly and pour the apple cider into the pan. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits stuck to the bottom. Add 1 cup of water, vinegar, dried thyme, and bay leaves to the pan.
- Return the browned beef to the pan, stirring to combine it with the liquids. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pan. Let the stew simmer gently for about 1 hour.
- While the beef is simmering, prepare your vegetables. Peel and cut the carrots and potatoes into 1-inch chunks. Halve and slice the onions. After the beef has cooked for 1 hour, add the carrots, potatoes, and onions to the stew.
- Stir the vegetables into the stew, ensuring they are submerged in the liquid. Increase the heat to bring the mixture back to a gentle boil. Once boiling, reduce the heat again to low, cover, and let the stew simmer for another 45 minutes, or until the vegetables are tender and the meat is fully cooked.
- Taste the stew and adjust seasoning if needed, adding extra salt or pepper to suit your preference.
- After the stew is done, remove it from the heat and let it rest for a few minutes to let the flavors meld. Be sure to discard the bay leaves before serving. Serve the stew hot, either on its own or with a side of crusty bread for dipping. Enjoy!
Can this be cooked in a slow cooker?
Sure thing, Jeanette!
Here’s the recipe tweaked for a slow cooker:
1. Coat the beef in the seasoned flour mixture as described in the original recipe.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Brown the flour-coated beef in batches, about 45 seconds per side, then transfer to the slow cooker.
3. Add the remaining ingredients to the slow cooker.
4. Cover and cook on low for 7-8 hours or on high for 3-4 hours. The low and slow method is preferred for more tender meat and developed flavors.
5. About 30 minutes before serving, you can thicken the stew if desired. Remove 1 cup of liquid from the slow cooker and whisk it with 1/4 cup of flour. Stir this mixture back into the slow cooker and cook on high for an additional 30 minutes.
6. Before serving, remove the bay leaves and adjust seasoning to taste.
Hope that works for you! <3