Apple Cider Beef Stew

5 from 1 vote

Apple Cider Beef Stew is one of the easiest comfort meals you can make! It has tender chunks of beef, hearty veggies, and rich broth with a hint of sweetness – and it all comes together in just one pot.

Prep Time15

Cook Time2 5

Total Time2 18

Course: dinner

Cuisine: American, Irish

Keyword: apple cider beef stew, beef stew

Servings: people

Author: Olivia Ribas

Equipment

1 Dutch Oven Pot

Ingredients

2 lb. beef stew meat cut into 1-inch cubes
salt and black pepper
3 tablespoons olive oil
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
4 medium white potatoes peeled and chopped
3 medium carrots sliced
2 celery ribs chopped
fresh thyme sprigs for garnish

US Customary - Metric

Instructions

Pat the beef dry with paper towels. Season the beef stew meat generously with salt and black pepper.
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, searing on all sides until browned. Remove and set aside.
Add the remaining olive oil to the pot and sauté the chopped onion until softened, about 3–4 minutes.
Stir in the apple cider vinegar, scraping the bottom of the pan to loosen any browned bits. Sprinkle the flour over the onions and stir well to coat, cooking for 1 minute.
Gradually pour in the apple cider juice and beef broth, stirring constantly to combine and prevent lumps. Add the dried thyme, bay leaves, and the seared beef back to the pot.
Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 1 hour, stirring occasionally.
Stir in the potatoes, carrots, and celery. Continue to simmer for another 30–40 minutes, or until the vegetables are tender and the beef is fully cooked.
Remove the bay leaves before serving. Garnish with fresh thyme sprigs, and serve warm in a bowl with crusty bread or, if desired, over rice.

Notes

Cut the veggies into relatively large pieces so they don’t fall apart while the stew cooks.
Sear the beef on all sides to really lock in the flavor and moisture.
If you can’t find apple cider at the store you can sub it for apple juice. Just be careful to use natural juice and not one with lots of added sugar.

Nutrition