Description
This apple cider beef stew features tender chunks of beef, baby potatoes, and fresh vegetables simmered slowly in a savory, aromatic apple cider broth infused with thyme, sage, and a touch of apple cider vinegar for balanced flavor. Perfect for an autumn or winter main dish, this hearty stew is both comforting and full of rich, layered tastes.
Ingredients
Meat and Seasonings
- 2 pounds beef stew meat
- 1 ½ teaspoons kosher salt (more or less to taste)
- 1 teaspoon ground black pepper (more or less to taste)
Cooking Fats and Flour
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
Vegetables
- 1 pound baby potatoes, cut in half
- 1 ½ cups peeled and chopped carrots (about 2 large carrots, cut into 1-inch pieces)
- 1 cup diced celery (about 2-3 ribs)
- 1 cup diced onion (about 1 medium onion)
Liquids and Herbs
- 3 cups apple cider (NOT apple cider vinegar)
- 1 ½ cups beef broth
- 3 tablespoons apple cider vinegar
- 1 teaspoon dried thyme
- ⅓ teaspoon dried sage
- 1 bay leaf
Instructions
- Season the Beef: Generously season the 2 pounds of beef stew meat with 1 ½ teaspoons of kosher salt and 1 teaspoon of ground black pepper, adjusting to taste.
- Brown the Beef: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tablespoon of the vegetable oil, then add half of the seasoned beef. Brown the meat on all sides for about 3-4 minutes. Remove the browned meat to a plate. Repeat this process with the remaining 1 tablespoon vegetable oil and beef.
- Make the Roux: Lower the heat to medium and add 3 tablespoons unsalted butter to the pot. Once melted, whisk in 3 tablespoons all-purpose flour and cook for 1-2 minutes until the mixture becomes frothy and emits a nutty aroma.
- Add Liquids: Slowly whisk in 3 cups of apple cider, 1 ½ cups beef broth, and 3 tablespoons apple cider vinegar to the roux, stirring continuously to prevent lumps.
- Add Vegetables and Herbs: Stir in the halved baby potatoes, chopped carrots, diced celery, diced onion, dried thyme, dried sage, bay leaf, and the browned beef back into the pot. Mix well to combine all ingredients.
- Simmer the Stew: Bring the stew to a boil, then reduce the heat to low and cover with a lid. Allow it to simmer gently for 1 to 1 ½ hours until the beef is tender and the vegetables are cooked through.
- Finish and Serve: Remove and discard the bay leaf. Taste and season with additional salt and pepper if needed. Garnish optionally with fresh thyme and serve hot with crusty bread alongside.
Notes
- Store leftover stew in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop over medium heat or in the microwave until warmed through.
- Freeze leftovers in a freezer-safe container or bag for up to 3 months. Thaw completely before reheating.
- This stew can be fully prepared ahead of time and reheated up to 4 days later for convenience.
- For a thicker stew, cook uncovered for the last 15-20 minutes to reduce the liquid slightly.
- Use fresh herbs instead of dried ones if preferred, adjusting quantities accordingly.