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Apple Cider Beef Stew

Apple cider beef stew simmers beef chuck in a savory cider and broth base until fork-tender. Yukon Gold potatoes, carrots, and celery make it a hearty one-pot dinner with a gently sweet, rich broth.
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Prep Time 25 minutes
Cook Time 2 hours 31 minutes
resting 10 minutes
Total Time 3 hours 6 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck roast cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.33 cup all-purpose flour
  • 2 tbsp vegetable oil
  • 1 yellow onion large, chopped
  • 2 tbsp tomato paste
  • 3 cloves garlic minced
  • 2 cup apple cider
  • 4 cup beef broth low-sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 celery stalks cut into 1/2-inch pieces
  • 4 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. In a large bowl, season the beef with the salt and pepper.
  2. Toss the beef with the flour until evenly coated.
  3. Heat 1 tablespoon of the oil in a 6-quart Dutch oven over medium-high heat.
  4. Brown the beef in batches, adding the remaining oil as needed, then transfer the browned beef to a plate.
  5. Add the onion to the pot and cook over medium heat for 4 to 5 minutes, stirring, until softened.
  6. Stir in the tomato paste and garlic and cook for 1 minute.
  7. Pour in the apple cider and scrape up the browned bits from the bottom of the pot.
  8. Stir in the beef broth, Worcestershire sauce, thyme, bay leaves, and beef.
  9. Bring the stew to a boil.
  10. Cover and simmer over low heat for 1 1/2 to 2 hours, until the beef is nearly tender.
  11. Stir in the celery, carrots, and potatoes.
  12. Cover and simmer for 35 to 45 minutes, until the vegetables are tender and the beef is fork-tender.
  13. Remove the bay leaves.
  14. Let the stew rest off the heat for 10 minutes before serving.

Notes

For the deepest flavor, brown the beef in batches without crowding the pot. Refrigerate leftovers for up to 3 days or freeze them for up to 3 months. For a gluten-free version, use a gluten-free 1:1 flour blend and verify that the Worcestershire sauce is gluten-free.