Apple cider beef stew tastes like fall by the spoonful! Tender beef, buttery potatoes, and hearty veggies simmer in a rich broth with apple cider, thyme, and sage for the coziest cold-weather dinner.
Cozy Season Starts Here
- A Fresh Take on a Classic: Apple cider takes classic beef stew straight into fall, adding just a hint of sweetness to the rich, savory broth.
- Worth the Wait: A slow simmer gives the beef time to become tender while all those herbs and veggies add even more flavor.
- Don’t Forget the Bread: The thick, rich broth practically begs for dipping. Grab some crusty bread and dig in!
Apple Cider Beef Stew Ingredients
- Beef: Stew meat keeps things easy, but you can also use a 1- to 2-pound chuck roast and cut it into 1- to 1½-inch pieces.
- Apple Cider: Use apple cider, not apple cider vinegar. Apple juice also works if that’s what you have on hand.
- Herbs: Dried thyme and sage are easy and convenient, but fresh herbs work too. Use about 1 tablespoon of fresh herbs for every 1 teaspoon dried.
How to Make Apple Cider Beef Stew
This stew is easy to make, but giving it time to simmer is key. Browning the beef first adds tons of flavor, then everything cooks low and slow until the meat is tender and the broth is rich and thick. Grab your Dutch oven and let’s get started!
- Season: Season the stew meat with salt and black pepper.
- Sear the Beaf: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat, then add 1 tablespoon of vegetable oil. Add half of the seasoned stew meat and cook until browned on all sides, about 3-4 minutes. Remove to a plate and repeat with the remaining vegetable oil and stew meat.
- Make the Roux: Add the butter to the pot and melt over medium heat. Whisk in the flour and cook for 1-2 minutes, until frothy and nutty in fragrance.
- Simmer: Slowly whisk in the apple cider, broth, and apple cider vinegar. Add the potatoes, carrots, celery, onion, thyme, sage, bay leaf, and the browned stew meat to the pot. Bring the pot to a boil, then reduce the heat to low, cover with a lid, and simmer for 1-1 ½ hours, until the beef and vegetables are tender. Before serving, discard the bay leaf and season with additional salt and pepper, if needed. Garnish with fresh thyme, if desired, and serve with crusty bread on the side.
Alyssa’s Pro Tip
Make It Gluten-Free: Skip the butter and flour and mix 2 tablespoons cornstarch with 2 tablespoons cold water. Once the beef and veggies are tender, stir in the slurry. Bring the stew to a boil and cook for 4–5 minutes, or until thickened.
Must Have Tools for This Recipe
- Dutch Oven: Plenty of room to brown the beef and simmer the stew.
Cooking Methods for Apple Cider Beef Stew
Slow Cooker Method
- Brown the Beef: Season and brown the beef in a skillet as directed in the recipe, then transfer it to a 6- to 8-quart slow cooker.
- Add the Ingredients: Add the remaining ingredients except the butter and flour.
- Slow Cook: Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until the beef and vegetables are tender.
- Thicken the Stew: During the last 30 minutes, melt the butter in a small skillet and whisk in the flour. Cook for 1–2 minutes, then stir the mixture into the slow cooker.
- Finish: Cover and cook for 30 more minutes. Remove the bay leaf before serving.
Instant Pot Method
- Brown the Beef: Season beef, then set the Instant Pot to SAUTÉ and brown the beef in batches as directed in the recipe.
- Add the Ingredients: Return all the beef to the pot. Add the remaining ingredients except the carrots, celery, and potatoes.
- Pressure Cook: Secure the lid, seal the valve, and cook on HIGH pressure for 20 minutes. Let the pressure release naturally for 5 minutes, then carefully release the rest.
- Add the Vegetables: Stir in the carrots, celery, and potatoes. Secure the lid and seal the valve again.
- Cook Again: Cook on HIGH pressure for 10 minutes, then carefully quick-release the pressure.
- Finish: Remove the bay leaf, season to taste, and serve warm.
Apple Cider Beef Stew
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This apple cider beef stew is packed with tender beef, potatoes, and veggies simmered in a rich, savory apple cider broth with thyme and sage.
Servings 8 servings
Calories 346kcal
Equipment
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1 large 6-8 quart Dutch oven or heavy-bottomed pot
Ingredients
- 2 pounds beef stew meat
- 1 ½ teaspoons kosher salt more or less to taste
- 1 teaspoon ground black pepper more or less to taste
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 pound baby potatoes cut in half
- 1 ½ cups peeled and chopped carrots cut into 1-inch pieces, about 2 large carrots
- 1 cup diced celery about 2-3 ribs
- 1 cup diced onion about 1 medium onion
- 3 cups apple cider NOT apple cider vinegar
- 1 ½ cups beef broth
- 3 tablespoons apple cider vinegar
- 1 teaspoon dried thyme
- ⅓ teaspoon dried sage
- 1 bay leaf
Instructions
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Season 2 pounds beef stew meat with 1 ½ teaspoons kosher salt and 1 teaspoon ground black pepper.
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Heat a large Dutch oven or heavy-bottomed pot over medium-high heat, then add 1 tablespoon of the 2 tablespoons vegetable oil. Add half of the seasoned stew meat and cook until browned on all sides, about 3-4 minutes. Remove to a plate and repeat with the remaining vegetable oil and stew meat.
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Add 3 tablespoons unsalted butter to the pot and melt over medium heat. Whisk in 3 tablespoons all-purpose flour and cook for 1-2 minutes, until frothy and nutty in fragrance.
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Slowly whisk in 3 cups apple cider, 1 ½ cups beef broth, and 3 tablespoons apple cider vinegar .
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Add 1 pound baby potatoes cut in half, 1 ½ cups peeled and chopped carrots ,1 cup diced celery, 1 cup diced onion, 1 teaspoon dried thyme, ⅓ teaspoon dried sage, 1 bay leaf, and the browned stew meat to the pot.
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Bring the pot to a boil, then reduce the heat to low, cover with a lid, and simmer for 1-1 ½ hours, until the beef and vegetables are tender.
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Before serving, discard the bay leaf and season with additional salt and pepper, if needed. Garnish with fresh thyme, if desired, and serve with crusty bread on the side.
Notes
Storage and Make Ahead Tips
- Fridge: Store leftover apple cider beef stew in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave or on the stovetop over medium heat until fully heated through.
- Freezer: Freeze leftovers in a freezer-safe bag or container for up to 3 months. Thaw completely before heating on the stovetop over medium heat, or in the microwave in 30-second to 1-minute increments.
- Make Ahead: The stew can be prepared fully ahead of time, then reheated and served up to 4 days later.
Nutrition
Calories: 346kcal | Carbohydrates: 27g | Protein: 28g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 702mg | Potassium: 891mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4207IU | Vitamin C: 15mg | Calcium: 62mg | Iron: 3mg
