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5 from 1 vote

Apple Cider Beef Stew

There’s something so cozy and comforting about a big pot of stew, and this Apple Cider Beef Stew takes it up a delicious notch with rich, tender beef simmered in savory broth and subtly sweet apple cider. The aroma of onions, carrots, and herbs filling the kitchen while it cooks is basically dinner therapy, and every spoonful is full of deep, comforting flavor with just a hint of fall sweetness. It’s the kind of one-pot meal that feels like a warm hug on chilly nights and makes everyone gather around the table for seconds.
Prep Time15 minutes
Cook Time2 hours 5 minutes
Total Time2 hours 18 minutes
Course: dinner
Cuisine: American, Irish
Keyword: apple cider beef stew, beef stew
Servings: 6 people
Author: Olivia Ribas

Equipment

Ingredients

US Customary - Metric

Instructions

  • Pat the beef dry with paper towels. Season the beef stew meat generously with salt and black pepper.
    A bowl filled with raw, cubed beef pieces seasoned with salt and black pepper, ready to be used in an Apple Cider Beef Stew, placed on a white surface.
  • 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.
    Chunks of browned beef for Apple Cider Beef Stew sit in a large white pot with some liquid at the bottom. A light blue spatula with a wooden handle rests in the pot, stirring the meat. The pot is on a white surface.
  • 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.
    A white Dutch oven contains sautéed chopped onions being stirred with a blue spatula, white flour sprinkled on top, as the first step in making Apple Cider Beef Stew on a white countertop.
  • 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.
    A white Dutch oven filled with simmering Apple Cider Beef Stew, showing chunks of meat, a bay leaf, and bubbling broth, being stirred with a wooden spoon on a marble countertop.
  • 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.
    A white pot filled with Apple Cider Beef Stew—chunks of carrots, potatoes, and beef in a rich brown broth, accented by a bay leaf and a wooden spoon resting inside.
  • 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.
    Close up of Apple Cider Beef Stew in a Dutch Oven

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.
  • Store: 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.
  • Freeze: 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.
  • Reheat: 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.

Nutrition

Serving: 1/6 | Calories: 522kcal | Carbohydrates: 55g | Protein: 41g | Fat: 16g | Cholesterol: 91mg | Sodium: 251mg | Potassium: 1015mg | Fiber: 11g | Sugar: 20g | Calcium: 36mg | Iron: 121mg