Apple Cider Beef Stew is one of the easiest comfort meals you can make! It has tender chunks of beef, hearty veggies, and a rich broth with a hint of sweetness and it all comes together in just one pot.
Personal Note
Fall is officially here 🍂 and one of our favorite traditions is going apple picking. We’ve been doing it since Thomas was a little toddler.
With all the apples we bring home, I love making apple crisp and homemade cider. I’m especially obsessed with apple cider. It’s cozy to sip on its own and perfect for fall recipes like this Apple Cider Beef Stew.
It has a lighter broth than most tomato-based beef stew recipes. The apple cider adds a nice sweetness that pairs especially well with the carrots and stew meat.
My favorite way to enjoy this stew is with a warm piece of crusty beer bread. It truly doesn’t get any better. If you want to make it a heartier meal, try serving the stew over rice or roasted garlic mashed potatoes for extra flavor.
Key Ingredients
Apple cider beef stew is an easy dish to make. You only need affordable ingredients like potatoes, beef broth, flour, and seasonings. It’s similar to a classic Dutch oven beef stew but has a slightly sweeter flavor from the apple cider.
This recipe is super versatile. You can add all kinds of veggies or sub the beef broth for vegetable broth. Use what you have on hand, and it’ll be delicious!
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Popular Add-Ins
Frozen peas: Adds a pop of color and a little extra sweetness. Toss them in during the last 30 minutes of cooking.
Mushrooms: Sauté small baby bella mushrooms with the onions to make your apple cider beef stew even heartier.
Cabbage: A cup or two of chopped cabbage is such a delicious addition. You could also toss in leafy greens like spinach or kale. They wilt in the sauce and soak up all the flavor!
How to Make Apple Cider Beef Stew
Step 1: Pat the beef totally dry with a paper towel before seasoning it generously with salt and black pepper.
Step 2: Heat half of the olive oil in a large pot and sear the beef in batches. Once they’re all browned, remove the meat and set it aside for now.
Step 3: Heat the remaining olive oil and sauté the onions in the same pot. Once they’re soft, deglaze the pan with apple cider vinegar, sprinkle in the flour, and cook for about a minute.
Step 4: Slowly pour in the apple cider and beef broth while you continuously stir it to prevent lumps. Add the thyme, bay leaves, and seared beef to the pot and bring it to a boil.
Step 5: Reduce the heat to low, cover the pot, and let everything simmer for an hour, giving it the occasional stir. Then, add in the potatoes, carrots, and celery.
Step 6: Let it simmer for another 30 minutes or so until the veggies are tender and the beef is fully cooked. Remove the bay leaves and garnish with fresh thyme before serving.
Cooking the stew low and slow is the key to tender chunks of beef. If they’re not fall-apart tender, you can let it simmer a little longer.
Apple Cider Vs Apple Juice
What’s the difference between the two? Apple cider comes from freshly squeezed apples and it’s typically unfiltered and unpasteurized. This means it can have a little apple sediment and a more complex flavor. Apple juice is slightly smoother because it’s filtered and pasteurized, and usually has water added into it.
Either one will work here, but I prefer using apple cider, especially when it’s peak apple season in the fall. If you use apple juice, just be sure that you choose a good quality one without lots of added sugar.
How To Store & Reheat Leftovers
Apple cider beef stew just gets better and better with each day. You can keep the leftovers in an airtight container for up to 5 days in the refrigerator.
For longer storage, you can freeze the stew for up to 3 months. Just keep it in a freezer-safe container and remember to leave space at the top for the liquid to expand.
When you’re ready to reheat, just warm it over medium heat on the stovetop. You may need to add a splash of broth or water if it has thickened up in the fridge.
More Stew Recipes To Love
Cabbage and Sausage Stew
1 hr 5 mins
Lamb Stew
2 hrs 30 mins
Guinness Beef Stew
46 mins
Instant Pot Chicken Stew
25 mins
Apple Cider Beef Stew
Equipment
Ingredients
- 2 lb. beef stew meat cut into 1-inch cubes
- salt and black pepper
- 3 tablespoons olive oil
- 1 large white onion chopped
- 1 tablespoon apple cider vinegar
- 2 tablespoons all-purpose flour
- 3 cups apple cider juice
- 3 cups beef broth
- ½ teaspoon dried thyme
- 2 bay leaves
- 4 medium white potatoes peeled and chopped
- 3 medium carrots sliced
- 2 celery ribs chopped
- fresh thyme sprigs for garnish
Instructions
- Pat the beef dry with paper towels. Season the beef stew meat generously with salt and black pepper.
- Heat 1.5 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, searing on all sides until browned. Remove and set aside.
- Add the remaining olive oil to the pot and sauté the chopped onion until softened, about 3–4 minutes.
- Stir in the apple cider vinegar, scraping the bottom of the pan to loosen any browned bits. Sprinkle the flour over the onions and stir well to coat, cooking for 1 minute.
- Gradually pour in the apple cider juice and beef broth, stirring constantly to combine and prevent lumps. Add the dried thyme, bay leaves, and the seared beef back to the pot.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 1 hour, stirring occasionally.
- Stir in the potatoes, carrots, and celery. Continue to simmer for another 30–40 minutes, or until the vegetables are tender and the beef is fully cooked.
- Remove the bay leaves before serving. Garnish with fresh thyme sprigs, and serve warm in a bowl with crusty bread or, if desired, over rice.
Notes
- Cut the veggies into relatively large pieces so they don’t fall apart while the stew cooks.
- Sear the beef on all sides to really lock in the flavor and moisture.
- If you can’t find apple cider at the store you can sub it for apple juice. Just be careful to use natural juice and not one with lots of added sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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I’m wondering if I could substitute sweet potato in this recipe to lower the carb total
Yes, you can replace the potatoes with sweet potatoes 👍 Just cut them into slightly larger chunks and add them during the last 20–25 minutes of simmering (instead of 30–40), since they cook faster.
This looks so delicious and fitting for a cool fall evening dinner.
Totally! This is perfect for fall 😉