Description
This hearty Apple Cider Beef Stew combines tender beef, fresh vegetables, and a rich broth infused with apple cider and cider vinegar for a tangy twist on a classic comfort dish. Perfect for cozy family dinners, this stew simmers to perfection in a Dutch oven, creating a flavorful and satisfying meal.
Ingredients
Scale
Beef and Broth
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons canola oil
- 3 cups apple cider or juice
- 1 can (14-1/2 ounces) reduced-sodium beef broth
- 2 tablespoons cider vinegar
- 1-1/2 teaspoons salt
- 1/4 to 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
Vegetables
- 3 medium potatoes, peeled and cubed
- 4 medium carrots, cut into 3/4-inch pieces
- 3 celery ribs, cut into 3/4-inch pieces
- 2 medium onions, cut into wedges
Thickening Mixture
- 1/4 cup all-purpose flour
- 1/4 cup water
Optional
- Fresh thyme sprigs
Instructions
- Brown the Beef: Heat canola oil in a Dutch oven over medium-high heat and brown the beef cubes on all sides. Once browned, drain any excess fat from the pot.
- Add Liquids and Seasonings: Pour in the apple cider, reduced-sodium beef broth, and cider vinegar. Add salt, dried thyme, and pepper. Bring the mixture to a boil over medium-high heat.
- Simmer the Stew: Once boiling, reduce the heat to low. Cover the Dutch oven and let the stew simmer gently for 1 hour and 15 minutes, allowing the beef to become tender and absorb the flavors.
- Add Vegetables: Add the cubed potatoes, carrots, celery, and onion wedges to the pot. Bring the stew back to a boil, then reduce heat again to low. Cover and simmer for an additional 30 to 35 minutes, or until both the beef and vegetables are tender.
- Thicken the Stew: In a small bowl, whisk together the all-purpose flour and water until smooth. Stir this mixture into the stew. Bring it back to a boil and cook, stirring constantly, for about 2 minutes or until the stew has thickened to your desired consistency.
- Serve and Garnish: If desired, garnish the stew with fresh thyme sprigs before serving for an added burst of aroma and flavor.
Notes
- Use reduced-sodium beef broth to control the salt level in the stew.
- To easily peel potatoes, boil them briefly in hot water before peeling.
- If apple cider is unavailable, use a good-quality unsweetened apple juice instead.
- For a thicker stew, increase the flour to water ratio slightly or add an extra tablespoon of flour.
- Fresh thyme sprigs add a wonderful aroma but can be omitted if unavailable.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg
