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Apple Cider Beef Stew

Apple cider beef stew combines browned beef chuck with a gently simmered cider and broth base for rich, savory flavor. Carrots and Yukon Gold potatoes turn tender as the stew cooks, making each bowl hearty and comforting.
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Prep Time 20 minutes
Cook Time 2 hours 31 minutes
Resting 10 minutes
Total Time 3 hours 1 minute
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck cut into 1 1/2-inch cubes
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 yellow onion large, diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 0.33 cup all-purpose flour
  • 2 cups apple cider
  • 4 cups low-sodium beef broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 lb carrots peeled and cut into 1-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch pieces

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry with paper towels.
  2. Season the beef with the salt and pepper.
  3. Heat 1 tablespoon of the oil in a 6-quart Dutch oven over medium-high heat.
  4. Brown half the beef for 3 to 4 minutes per side, then transfer it to a plate.
  5. Repeat with the remaining oil and beef.
  6. Add the onion to the pot and cook over medium heat for 5 minutes, stirring and scraping up browned bits.
  7. Add the garlic and tomato paste and cook for 1 minute.
  8. Stir in the flour and cook for 1 minute.
  9. Gradually pour in the apple cider and beef broth, stirring until smooth.
  10. Add the bay leaves, thyme, and browned beef with any accumulated juices.
  11. Bring the stew to a gentle simmer, cover, and cook over low heat for 1 1/2 hours, stirring occasionally.
  12. Stir in the carrots and potatoes, cover, and simmer for 35 to 45 minutes, until the beef is fork-tender and the vegetables are tender.
  13. Remove the bay leaves and let the stew rest off the heat for 10 minutes.
  14. Serve the stew.

Notes

For the best browning, dry the beef well and avoid crowding the pot. Refrigerate leftovers for 3 to 4 days; this stew freezes well. For a gluten-free option, replace the all-purpose flour with a gluten-free flour blend.