Description
A hearty and flavorful Apple Cider Beef Stew featuring tender cubes of beef simmered in a rich broth made with apple cider juice, beef broth, and aromatic herbs. This comforting stew combines potatoes, carrots, and celery for a wholesome, satisfying meal perfect for chilly days.
Ingredients
Beef and Seasoning
- 2 lb. beef stew meat (cut into 1-inch cubes)
- Salt and black pepper, to taste
Cooking Essentials
- 3 tablespoons olive oil (divided)
- 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
Instructions
- Season the Beef: Pat the beef dry using paper towels to ensure better browning. Generously season the beef stew meat with salt and black pepper on all sides.
- 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 to avoid overcrowding and sear on all sides until browned. Remove the browned beef and set aside.
- Sauté Onion: Add the remaining olive oil to the pot. Sauté the chopped onion over medium heat until softened and translucent, about 3 to 4 minutes, stirring occasionally.
- Deglaze and Thicken: Stir in the apple cider vinegar, scraping the bottom of the pot to loosen any browned bits for enhanced flavor. Sprinkle the all-purpose flour over the softened onions and stir well to coat. Cook this mixture for about 1 minute to remove the raw flour taste.
- Add Liquids and Herbs: Gradually pour in the apple cider juice and beef broth while stirring constantly to combine everything smoothly and prevent lumps. Add dried thyme, bay leaves, and return the seared beef back to the pot.
- Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer gently for 1 hour, stirring occasionally to prevent sticking.
- Add Vegetables: Stir in the peeled and chopped potatoes, sliced carrots, and chopped celery. Continue to simmer uncovered for another 30 to 40 minutes, or until the vegetables are tender and the beef is cooked through and tender.
- Finish and Serve: Remove the bay leaves from the stew. Ladle the stew into bowls, garnish with fresh thyme sprigs, and serve warm. Enjoy it with crusty bread or over rice if desired.
Notes
- For deeper flavor, marinate the beef in apple cider vinegar and a pinch of salt for 30 minutes before cooking.
- If you prefer a thicker stew, mash some of the potatoes into the broth during the last 10 minutes of cooking.
- Use low-sodium beef broth to better control the saltiness of the stew.
- Feel free to substitute white potatoes with Yukon Gold or red potatoes for different texture and flavor.
- This stew stores well and tastes even better the next day after flavors meld.
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
