Description
A hearty beef stew simmered with sweet apple cider, vegetables, and aromatic herbs.
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
Instructions
- Toss beef pieces with the flour, 1 teaspoon salt, pepper, and thyme until well coated.
- Heat oil in a heavy pot (Dutch oven) over medium‑high heat. Brown beef in batches, so as not to crowd the pot. Remove browned beef and set aside.
- In the same pot, add apple cider, apple cider vinegar, water, and bay leaf. Bring to a boil, scraping up browned bits from bottom.
- Return beef to pot. Reduce heat to low, cover partially, and simmer for about 1 hour, until beef begins to get tender.
- Add carrots, potatoes, onions, celery, and chopped apple. Stir, then simmer for another 45 minutes to 1 hour, until vegetables are tender and flavors meld. Check liquid—add a bit more water or cider if too thick, or simmer uncovered if too thin.
- Adjust seasoning with salt and pepper. Remove bay leaf. Garnish with fresh herbs if desired and serve hot.
Notes
- You can substitute beef chuck for stew meat for richer flavor.
- Apple type affects sweetness—tart apples (e.g. Granny Smith) add tang; sweet apples (e.g. Fuji) give more mellow sweetness.
- If you want a thicker stew, increase flour (or use cornstarch slurry) or cook longer uncovered.
- Make ahead: stew often tastes better the next day as flavors deepen.
- To lighten: reduce oil, use lean beef cuts, and reduce added sugar by selecting unsweetened apple cider.
Nutrition
- Serving Size: 1 serving (≈1/6 of recipe)
- Calories: 526 kcal
- Sugar: ≈21 g
- Sodium: ≈891 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: ≈15 g
- Trans Fat: 0‑1 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: ≈81 mg
