Description
A hearty and flavorful Apple Cider Beef Stew featuring tender beef cubes simmered in a rich broth made with apple cider juice, beef broth, and aromatic herbs. Perfect for a comforting meal, this stew combines savory and slightly sweet flavors with tender vegetables like potatoes, carrots, and celery.
Ingredients
Beef and Seasoning
- 2 lb. beef stew meat (cut into 1-inch cubes)
- Salt and black pepper, to taste
- 3 tablespoons olive oil, divided
Stew Base
- 1 large white onion, chopped
- 1 tablespoon apple cider vinegar
- 2 tablespoons all-purpose flour
- 3 cups apple cider juice
- 3 cups beef broth
- ½ teaspoon dried thyme
- 2 bay leaves
Vegetables
- 4 medium white potatoes, peeled and chopped
- 3 medium carrots, sliced
- 2 celery ribs, chopped
Garnish
- Fresh thyme sprigs (for garnish)
Instructions
- Season the beef: Pat the beef dry with paper towels and season generously with salt and black pepper to ensure the meat is well-flavored before cooking.
- Sear the beef: Heat 1.5 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches and sear until browned on all sides. Remove the beef and set aside to retain all the flavorful juices.
- Sauté the onion and deglaze: Add the remaining 1.5 tablespoons of olive oil to the same pot. Sauté the chopped onion until softened, about 3 to 4 minutes. Stir in the apple cider vinegar, scraping the bottom of the pot to loosen browned bits for extra flavor.
- Add flour to thicken: Sprinkle the flour over the onions, stirring well to coat. Cook for 1 minute to remove the raw flour taste and start thickening the stew base.
- Combine liquids and herbs: Gradually pour in the apple cider juice and beef broth while stirring constantly to prevent lumps. Add dried thyme, bay leaves, and return the seared beef to the pot.
- Simmer the stew: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 1 hour, stirring occasionally to develop flavors and tenderize the beef.
- Add vegetables: Stir in the potatoes, carrots, and celery. Continue to simmer the stew for another 30 to 40 minutes until the vegetables are tender and the beef is fully cooked.
- Finish and serve: Remove the bay leaves. Garnish the stew with fresh thyme sprigs and serve warm, optionally with crusty bread or over rice for a complete meal.
Notes
- Use a heavy-bottomed pot or Dutch oven for even heat distribution and better browning.
- You can substitute apple cider juice with hard apple cider for a stronger flavor.
- For thicker stew, increase the flour by one tablespoon or reduce the liquids slightly.
- Leftovers taste even better the next day as flavors meld.
- Consider adding other root vegetables like parsnips for variety.
