Go Back

Apple Cider Beef Stew

Apple cider beef stew with tender chuck, sweet potatoes, and apples simmered in a glossy cider-gravy. Browning in batches and a two-stage simmer build deep flavor and a hearty texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

beef chuck, cubed
  • 2.5 lb beef chuck
salt
  • 1.5 tsp salt
black pepper
  • 0.5 tsp black pepper
all-purpose flour
  • 3 tbsp all-purpose flour
olive oil
  • 2 tbsp olive oil
onion, diced
  • 1 onion
garlic, minced
  • 3 cloves garlic
tomato paste
  • 1 tbsp tomato paste
apple cider
  • 2 cup apple cider
beef broth
  • 2 cup beef broth
apple cider vinegar
  • 2 tbsp apple cider vinegar
dried thyme
  • 1 tsp dried thyme
ground cinnamon
  • 0.5 tsp ground cinnamon
bay leaves
  • 2 bay leaves
sweet potato, cubed
  • 1 sweet potato
carrots, sliced
  • 3 carrots
apples, cut into chunks
  • 2 firm apples

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef chuck with salt and black pepper, then toss it with the all-purpose flour until evenly coated. Visual cue: the pieces look lightly dusted rather than wet with flour.
  2. Heat the olive oil in a Dutch oven over medium-high heat, then brown the beef in batches. Cook until deep golden-brown on the outside, about 3 to 5 minutes per batch, and transfer to a plate.
Build the cider gravy
  1. Add the diced onion to the Dutch oven and cook for 5 minutes. Visual cue: the onion turns translucent and soft.
  2. Stir in the minced garlic and tomato paste and cook for 1 minute. Visual cue: the mixture becomes fragrant and slightly darker.
  3. Pour in the apple cider and scrape the bottom of the pot to loosen browned bits. Bring it to a simmer, about 2 to 3 minutes, until the surface looks glossy.
Simmer the stew
  1. Add the beef broth, apple cider vinegar, dried thyme, ground cinnamon, bay leaves, and browned beef. Bring to a simmer, then keep at a steady simmer with gentle bubbles.
  2. Cover and simmer for 1 1/2 hours. Visual cue: the beef should be noticeably tender when pierced with a fork.
Finish with vegetables and apples
  1. Add the cubed sweet potato and sliced carrots, then simmer for 30 minutes. Visual cue: the carrots soften and the sauce thickens slightly.
  2. Add the apple chunks and simmer for 15 minutes more. Visual cue: the apples soften but still hold their shape.
  3. Remove the bay leaves and serve. Visual cue: bay leaves are no longer visible in the broth.

Notes

For maximum flavor, brown the beef in a few batches so the pan stays hot and the meat sears instead of steaming. Store leftovers covered in the refrigerator up to 4 days; reheat gently until simmering. Freezing is yes—freeze portions up to 3 months, then thaw in the fridge and reheat. For a lighter swap, use low-sodium beef broth and reduce added salt accordingly.