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Apple Cider Beef Stew

Apple cider beef stew made with browned chuck, a glossy apple-cider gravy, and tender sweet potato and carrots. Simmered in layers with thyme, cinnamon, and bay leaves for a hearty American bowl.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Beef and seasoning
  • 2.5 lb beef chuck, cubed
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 3 tbsp all-purpose flour
Aromatics and flavor base
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 garlic, minced
  • 1 tbsp tomato paste
  • 1 apple cider vinegar
  • 2 cups apple cider
  • 2 cups beef broth
Spices and vegetables
  • 1 tsp dried thyme
  • 0.5 tsp ground cinnamon
  • 2 bay leaves
  • 1 large sweet potato, cubed
  • 3 carrots, sliced
  • 2 firm apples, cut into chunks

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef with salt and black pepper, then toss with the all-purpose flour until evenly coated.
  2. Heat the olive oil in a Dutch oven over medium-high heat and brown the beef in batches for 3–5 minutes per batch, transferring to a plate as it browns.
Build the cider gravy base
  1. In the same Dutch oven, cook the diced onion for 5 minutes until softened.
  2. Add the minced garlic and tomato paste and cook for 1 minute, stirring until fragrant.
  3. Pour in the apple cider and scrape the browned bits from the bottom of the pot.
  4. Add the beef broth, apple cider vinegar, dried thyme, ground cinnamon, bay leaves, and the browned beef, stirring to combine.
Simmer until tender
  1. Cover the Dutch oven and simmer the stew at a steady bubbling for 1 1/2 hours, stirring occasionally so the meat cooks through and the gravy thickens slightly.
Add vegetables and finish
  1. Add the sweet potato and carrots, cover, and simmer for 30 minutes until the vegetables are mostly tender.
  2. Add the apples and simmer for 15 minutes more, until the apples are tender but still hold their shape.
  3. Remove the bay leaves and serve the stew hot, letting it rest 2–3 minutes for the gravy to cling to the beef.

Notes

Pro tip: Brown in batches so the beef develops color instead of steaming, which gives the cider gravy its glossy texture. Refrigerate leftovers in an airtight container up to 4 days; freeze up to 3 months (bay leaves removed). For a lighter option, use reduced-fat beef broth and trim visible fat from the chuck before cubing.