Hearty Beef Stew with Apple Cider
A comforting beef stew enhanced with the sweetness of apple cider.
Equipment
- Dutch oven Ideal for simmering the stew.
Ingredients
Main Ingredients
- 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
- 1.5 teaspoons salt
- 0.5 teaspoon dried thyme adjust to taste
- 0.25 teaspoon pepper
- 3 medium potatoes, peeled and cubed
- 4 medium carrots, cut into 3/4-inch pieces
- 3 ribs celery, cut into 3/4-inch pieces
- 2 medium onions, cut into wedges
- 0.25 cup all-purpose flour
- 0.25 cup water
- 1 bunch Fresh thyme sprigs, optional
Instructions
- In a Dutch oven, heat canola oil over medium-high heat. Brown the beef on all sides for about 5-7 minutes, then drain any excess oil.
- Add apple cider, beef broth, cider vinegar, salt, dried thyme, and pepper to the Dutch oven. Bring to a boil, then reduce heat, cover, and simmer for 1-1/4 hours. Stir occasionally to prevent sticking.
- After 1-1/4 hours, add potatoes, carrots, celery, and onions to the pot. Bring back to a boil, then cover and simmer for an additional 30-35 minutes, or until the beef and vegetables are tender. Ensure to check the vegetables for doneness.
- In a small bowl, mix the flour and water until smooth. Stir this mixture into the stew. Bring to a boil and cook for 2 minutes, or until the stew thickens. For a thicker stew, feel free to adjust the flour and water mixture to your preference.
- Optionally, serve the stew with fresh thyme sprigs to add a touch of freshness and color.
Notes
For a thicker stew, you can adjust the amount of flour and water mixture to your preference. No alcoholic drinks allowed, please substitute with a non-alcoholic option.