Description
This hearty Apple Cider Beef Stew combines tender beef cubes with a flavorful broth made from apple cider juice and beef broth, enhanced with aromatic herbs and vegetables. Slow-simmered to perfection, this comforting stew is perfect for cozy dinners and serves six generously.
Ingredients
Meat and Seasoning
- 2 lb beef stew meat, cut into 1-inch cubes
- Salt and black pepper, to taste
Cooking Ingredients
- 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
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 cubes dry using paper towels and season generously with salt and black pepper to ensure flavor penetration during 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 to avoid overcrowding, searing each piece on all sides until browned. Remove and set aside to retain juices.
- Sauté Onions: Add the remaining olive oil, then sauté the chopped onion in the pot until softened and translucent, about 3 to 4 minutes, developing a sweet base flavor.
- Deglaze and Thicken: Stir in the apple cider vinegar, scraping the bottom of the pot to loosen any browned bits. Sprinkle the flour over the onions and stir thoroughly to coat, cooking for 1 minute to remove raw flour taste.
- Add Liquids and Herbs: Gradually pour in the apple cider juice and beef broth, stirring constantly to create a smooth mixture without lumps. Add dried thyme, bay leaves, and the seared beef back into 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 prevent sticking and help flavors meld.
- Add Vegetables: Incorporate the chopped potatoes, sliced carrots, and chopped celery into the pot. Continue simmering for another 30 to 40 minutes, or until vegetables are tender and beef is fully cooked and tender.
- Finish and Serve: Remove bay leaves before serving. Garnish with fresh thyme sprigs and serve the stew warm in bowls, optionally accompanied by crusty bread or over rice for a complete meal.
Notes
- Searing the beef in batches helps achieve better browning and flavor development.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution and optimal simmering.
- Adjust seasoning towards the end of cooking if needed, as the stew reduces and flavors concentrate.
- For thicker stew, simmer uncovered in the final stages to reduce the liquid to desired consistency.
- This stew freezes well; cool completely before freezing and reheat gently on stovetop.
