Name: Apple Cider Beef Stew
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 2 lbs (≈900 g) beef stew meat, cut into bite‑sized pieces; 3 tablespoons all‑purpose flour (or gluten‑free alternative); 2 teaspoons salt, divided; 1 teaspoon ground black pepper, divided; ½ teaspoon dried thyme; 2 tablespoons vegetable or olive oil; 2½ cups apple cider; ½ cup water (or more as needed); ¼ cup apple cider vinegar; 4 carrots, sliced; 3 medium potatoes, peeled and cubed; 2 onions, diced; 2 celery stalks, chopped; 1 large apple (e.g. McIntosh or Fuji), peeled, cored and chopped; 1 bay leaf; Optional: garlic, fresh herbs like rosemary or parsley for garnish

A hearty beef stew simmered slowly with sweet apple cider, vegetables, and fragrant herbs—this dish is pure comfort in a bowl. The apple cider gives a rich and slightly sweet depth that pairs beautifully with tender beef and hearty root vegetables. It’s one of those fall and winter meals I keep coming back to when I want something warm, rustic, and deeply satisfying.

Why You’ll Love This Recipe

I love how this stew brings together the savory richness of beef with the gentle sweetness of apple cider. The aroma that fills the kitchen while it simmers is enough to make anyone hungry. It’s filling, cozy, and perfect for chilly days. Plus, the ingredients are simple and wholesome—nothing fancy, just real food that nourishes. It also makes great leftovers, as the flavors deepen and develop even more the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs (≈900 g) beef stew meat, cut into bite‑sized pieces
3 tablespoons all‑purpose flour (or gluten‑free alternative)
2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
½ teaspoon dried thyme
2 tablespoons vegetable or olive oil
2½ cups apple cider
½ cup water (or more as needed)
¼ cup apple cider vinegar
4 carrots, sliced
3 medium potatoes, peeled and cubed
2 onions, diced
2 celery stalks, chopped
1 large apple (e.g. McIntosh or Fuji), peeled, cored and chopped
1 bay leaf
Optional: garlic, fresh herbs like rosemary or parsley for garnish

Directions

I start by tossing the beef pieces with flour, 1 teaspoon of salt, pepper, and thyme until everything is well coated.
I heat oil in a heavy pot or Dutch oven over medium‑high heat, then brown the beef in batches so the pieces don’t crowd the pan. Once browned, I set the beef aside.
In the same pot, I pour in the apple cider, apple cider vinegar, water, and toss in the bay leaf. I bring it to a boil and scrape up all the delicious browned bits stuck to the bottom.
I return the beef to the pot, lower the heat, partially cover it, and let it simmer for about an hour so the beef starts getting tender.
Then I add the carrots, potatoes, onions, celery, and chopped apple. I stir it all together and let it simmer for another 45 minutes to an hour until everything is soft and the flavors have blended nicely. If the stew feels too thick, I add a splash of water or cider. If it’s too thin, I leave the lid off and let it reduce.
Before serving, I taste and adjust the seasoning with more salt and pepper, remove the bay leaf, and garnish with fresh herbs if I’m feeling fancy.

Servings and timing

This recipe makes about 6 servings. It takes around 30 minutes to prep and about 2 hours and 15 minutes to cook, so I usually set aside 2 hours and 45 minutes total from start to finish.

Variations

I sometimes use beef chuck instead of stew meat—it adds even more flavor and richness.
If I want a tangier twist, I go for a tart apple like Granny Smith instead of sweet varieties.
For a thicker stew, I either increase the flour at the start or let it simmer uncovered at the end.
If I’m prepping ahead, I know this stew only gets better overnight. I make it the day before when I can.
To lighten it up a bit, I reduce the oil, go for leaner cuts of beef, and use unsweetened apple cider.

Storage/Reheating

Once cooled, I store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months. To reheat, I use the stovetop over medium-low heat or microwave in short bursts, stirring in between, until it’s heated through. I sometimes add a splash of broth or cider to loosen it back up.

FAQs

What kind of apple cider should I use?

I use non-alcoholic apple cider for this recipe. I prefer one that’s 100% juice without added sugars or spices so I can control the sweetness myself.

Can I make this in a slow cooker?

Yes, I can! I still brown the beef first, then transfer everything into the slow cooker. I cook it on low for 7–8 hours or on high for about 4–5 hours until the meat and veggies are tender.

Is it okay to freeze this stew?

Absolutely. I let it cool completely, portion it into freezer-safe containers, and freeze for up to 3 months. When I reheat it, it tastes just as delicious—sometimes even better.

Can I make this stew gluten-free?

Yes, I just swap the all-purpose flour with a gluten-free alternative or use a cornstarch slurry at the end to thicken the stew.

What can I serve with this stew?

I like serving it with crusty bread, mashed potatoes, or even a light side salad for contrast. The stew is rich and filling enough to be a full meal on its own, though.

Conclusion

This apple cider beef stew is one of my go-to comfort meals when I want something hearty, warm, and full of flavor. The sweet and savory balance, tender beef, and aromatic broth make every bite cozy and satisfying. Whether I’m making it for a weeknight dinner or meal prepping for the week, it’s a dish that always hits the spot.