Apple Cider Beef Stew
A heartwarming beef stew made with tender beef chunks, aromatic vegetables, and a rich apple cider broth, perfect for fall.
Ingredients
For the stew
- 2 tbsp Olive Oil A rich and healthy fat that contributes flavor and aids in browning the beef.
- 3 lbs Boneless Beef Chuck, cut into 1.5 to 2-inch cubes Provides the hearty base for our stew with its rich marbling.
- 1 tsp Kosher Salt Enhances all the flavors beautifully.
- 1 tsp Black Pepper Freshly ground for its sharp bite.
- 1 large Yellow Onion, chopped Brings sweetness and depth to the stew.
- 3 large Carrots, peeled and sliced into 1-inch thick rounds Adds sweetness and a colorful pop.
- 4 cloves Garlic, minced Introduces a fragrant aroma.
- 2 tbsp Tomato Paste Adds richness and depth of flavor.
- 1/4 cup All-Purpose Flour Helps thicken the stew.
- 1.5 cups Apple Cider Provides sweetness and a hint of tartness.
- 3 cups Beef Broth, low sodium Ensures the stew remains balanced.
- 1 tbsp Worcestershire Sauce Adds umami depth.
- 2 sprigs Fresh Thyme Perfect for infusing flavor.
- 1 sprig Fresh Rosemary Adds a beautiful herbal note.
- 1.5 lbs Yukon Gold Potatoes, peeled and cut into 1.5-inch chunks Soak up the flavors and add heartiness.
Instructions
Preparation
- Pat the beef cubes dry and season them generously with salt and pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Work in batches to sear the beef on all sides until a deep brown crust forms.
- Transfer the seared beef to a plate and set aside.
- Reduce the heat to medium and add the chopped onion and carrots to the pot, cooking until they begin to soften, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Stir in the tomato paste and let it cook for about a minute.
- Sprinkle the flour over the vegetables and stir constantly for 60 seconds.
- Slowly pour in the apple cider, deglazing the pot by scraping up the browned bits.
- Bring to a gentle simmer, then stir in the beef broth, Worcestershire sauce, thyme, and rosemary.
- Return the seared beef and any accumulated juices to the pot, bring to a low simmer, and cover.
- Let it cook for about 2 hours, stirring occasionally.
- Add the cubed potatoes, stir to combine, cover, and continue simmering for another 60 minutes.
- Remove the thyme and rosemary sprigs, adjust seasoning with more salt and pepper if needed, and serve hot.
Notes
For best flavor, allow the stew to simmer slowly. Consider serving with crusty bread or over mashed potatoes. This stew improves in flavor the next day and is great for meal prep.