Apple cider beef stew swaps traditional red wine for seasonal fall flavor
Beef stew is my go-to fall and winter dish. It's always a crowd-pleaser, and my husband will happily eat the leftovers for days to follow. While I normally throw a little red wine into my stew, this version uses apple cider. It adds a little sweetness without being too overwhelming.
I stuffed this stew with carrots, potatoes and onions, but it would be awesome with the addition of mushrooms too. Plus you can eat it plain or serve it over lightly buttered noodles. It's delicious both ways.
Apple cider beef stew recipe
Prep time: 30 minutes | Cook time: 2 hours 30 minutes | Total time: 3 hours
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2 pounds stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil, more may be needed
- 2 cups apple cider
- 1-1/2 cups beef stock
- 2 dried bay leaves
- 5 carrots, peeled and cubed
- 2 russet potatoes, peeled and cubed
- 1 small yellow onion, diced
- To a small dish, add the flour, salt, dried thyme and black pepper. Mix together until combined.
- To your stewpot or Dutch oven, add the olive oil, and heat over medium heat.
- When the oil is hot, add in the stew meat, and sauté until browned. If the pot gets dry, add in a little more olive oil.
- Add in the apple cider, beef stock and bay leaves. Simmer over medium to medium-low heat for about an hour or until the meat starts to soften.
- After an hour, add in the carrots, potatoes and onion. Simmer for another hour, until the vegetables are soft and the meat is tender. If the liquid cooks down too much, add in more beef stock. Also, if the mixture starts to stick to the bottom of the pot, make sure to lower the heat.