Apple Cider Beef Stew

Apple Cider Beef Stew is a highly flavorful and easy-to-make beef stew with a subtle touch of sweetness that pairs perfectly with the tender beef, carrots, parsnips, and sweet potatoes.

I've got other comforting beef recipes in my blog's repertoire that you need to be aware of. Recipes like: Ground Beef Sauerbraten Goulash, French Onion Short Ribs, Slow Cooker Beef Brisket with Beer BBQ Sauce, and Italian Beef Bread Pudding.

Ingredient information:

BEEF STEW MEAT - Chuck roast is the best choice of meat when making beef stew. Chuck roast has sufficient fat marbling, which melts as it cooks, tenderizing and flavoring the meat, making it an excellent choice for long cooking.

AVOCADO OIL - This oil has a neutral flavor and a high smoke point, which makes it excellent for achieving a great sear when browning meat.

APPLE CIDER - Is unfiltered, straight from apples without added sugar or processing, which is why it's cloudy in nature.

Apple cider has a more robust, tart, and tangy flavor than apple juice, and it's more acidic due to fermentation.

CARROTS - In my mind, you can't make a proper stew without carrots. Carrots lend an extra layer of sweetness to this (or any) stew, not to mention that wonderful pop of color the eyes appreciate before the taste buds have their say.

PARSNIPS - If you've never cooked with parsnips before, I can't urge you strongly enough to give them a try. They're similar to carrots in their preparation method (for this recipe), but they have a nuttier, peppery bite and a firmer, starchier texture that holds up well to longer cooking.

SWEET POTATOES - I chose sweet potatoes for this recipe because I thought they'd pair deliciously well with the apple cider. I wasn't wrong.

I will, however, state that the sweet potatoes (even though they start very firm) get a little too mushy (for my tastes, anyway) if added to the stew in the very beginning.

I suggest (and have written the recipe) adding the prepared sweet potatoes to the pot halfway through cooking, so they won't be mushy and will still retain texture and visual presence in the finished stew.

CELERY - This ingredient is one of the flavor-building blocks that contribute to the deep, highly satisfying, home-cooked taste and aroma.

Celery, when paired with carrots and onions, is commonly called mirepoix, adding earthy depth of flavor to so many popular dishes.

BEEF BROTH - This ingredient, paired with the apple cider, creates a hearty broth that combines all the other ingredients and flavors into a cohesive, complete dish. The beef broth adds savory notes, while a touch of apple cider adds sweetness.

WORCESTERSHIRE SAUCE - This is the ingredient that brings the extra complexity and the umami flavor component that hits all the right notes on the tongue.

Worcestershire sauce will also enhance the color and aroma of the stew, making it even more appealing to the eye, nose, and taste buds.

FRESH THYME - The fresh thyme in this stew adds a slightly woody, earthy flavor that deepens as it cooks, without overpowering the other ingredients. After cooking, remove the spent stems from the stew and discard them.

BAY LEAVES - When you want a comforting, homey flavor and aroma to any long-cooked dish, add a few bay leaves to the pot. The herbaceous addition of bay leaves (also known as laurel) adds complexity and earthy goodness to this beef stew recipe, making it a necessary component for achieving the best flavor outcome. Similarly, as with the thyme stems, the spent bay leaves need to be discarded and are not edible.

FROZEN PEARL ONIONS - I love using pearl onions in stews. This time, I added an entire bag (12 ounces) of frozen pearl onions into the pot.

As the stew simmered, the onions added depth to the flavor, with no chopping required. They also retain their shape relatively well as they simmer, making them an attractive addition to the final dish.

FROZEN GREEN BEANS - This was a last-minute addition to this recipe (watch the video to see my thought process), but one I'm glad I added.

I suggest adding the green beans at the same time as you add the sweet potatoes (see above under sweet potatoes), so they retain more of their vibrant green color and also a firmer texture.

GARLIC POWDER - I can't make any savory recipe without adding some form of garlic.

The addition of two teaspoons may seem insignificant, but the garlic adds the necessary flavor kick as the final finishing touch. It's like an exclamation point at the end of a sentence.

BLACK PEPPER - For the best flavor, I always use freshly ground black peppercorns. I keep a dish of self-ground black pepper on my counter and replenish it as needed.

I have a specific, reserved coffee grinder that I keep solely for grinding whole peppercorns. You can also use jars filled with whole peppercorns with a grinder top for the ultimate flavor experience.

KOSHER SALT - This is my go-to salt for both cooking and baking. It has larger crystals than table salt and doesn't contain additives such as iodine and anti-caking ingredients.

I also prefer the milder, less harsh flavor kosher salt provides over table salt. Please refer to the gray box below for valuable information on using table salt instead of kosher salt in my recipes.

*Important Note—If using table salt instead of kosher salt, please cut back on the amount of salt called for in the recipe card by half because they measure differently due to grain size.

Necessary kitchen tools and equipment:

• 7 quart Dutch oven or heavy bottom (oven safe optional) soup pot
• chef's knife
• nakiri knife (optional)
• cutting board
• vegetable peeler
• measuring cups and spoons
• slotted spatula

What is the best cut of meat for making stew?

As mentioned above, a chuck roast is the preferred choice for beef stew; however, other cuts of beef can work wonderfully well and will benefit from a long, slow cooking process.

Brisket, short ribs, beef shanks, oxtail, and round roast are all excellent choices.

How to cut beef into pieces for stew

Trim away (and discard) any excessive amount of fat from the meat.

Once done, use a very sharp chef's knife to cut the beef into uniformly sized (1½-2 inch) cubes, and season the beef cubes generously with kosher salt and freshly cracked black pepper.

Why is browning the beef important for flavor

You've probably heard the saying "There's flavor in the brown!" and that's not wrong.

Taking the time to sear the beef cubes over very hot heat, and on all sides, will develop the deeply rich, meaty flavor that beef stew is known for.

Important tips for searing beef for stew

• As mentioned above, a chuck roast is the preferred choice for beef stew; however, other cuts of beef can work wonderfully well and will benefit from a long, slow cooking process.
• Brisket, short ribs, beef shanks, oxtail, and round roast are all excellent choices.
• How to cut beef into pieces for stew
• Trim away (and discard) any excessive amount of fat from the meat.
• Once done, use a very sharp chef's knife to cut the beef into uniformly sized (1½-2 inch) cubes, and season the beef cubes generously with kosher salt and freshly cracked black pepper.
• Why is browning the beef important for flavor
• You've probably heard the saying "There's flavor in the brown!" and that's not wrong.
• Taking the time to sear the beef cubes over very hot heat, and on all sides, will develop the deeply rich, meaty flavor that beef stew is known for.

What is deglazing, and why is it important?

After searing the meat at a high temperature, it is natural that tiny browned bits from the cooked meat will remain on the bottom of the pan.

The browned bits on the bottom of the pan are called "fond," and they're where all the additional, concentrated flavor from caramelizing the beef resides (in the pot) once the meat has been removed from the pan.

Deglazing the pan involves adding liquid (in this case, beef stock) to the hot pan and using a slotted spatula (or spoon) to gently scrape the stuck-on beef bits from the bottom of the pan, thereby enhancing the liquid's flavor with additional richness and concentrated beefy goodness.

Are apple cider and apple cider vinegar the same thing?

No, they are not the same, and therefore they are not interchangeable!

Yes, apple cider is a fermented beverage made from apples, but it's sweet and can be drunk as a beverage.

Apple cider vinegar, on the other hand, is fermented twice, resulting in a flavor that is acidic and tangy, and is primarily used as an ingredient in cooking, as well as in salad dressings and sauces.

Swap-out and add-in suggestions:

Swap-out ingredient suggestions:

-Feel free to swap out pork chunks (from a tenderloin or chops) in place of the beef stew meat, if desired.

-Pork and apples are a match made in heaven so that the flavors will work exceptionally well together. Follow the recipe as written, but substitute pork for beef. Easy peasy.

-Apple juice may be used in place of apple cider, if desired. If doing so, be sure to add one tablespoon of vinegar (such as apple cider vinegar or red wine vinegar) to the pot along with the beef broth. The vinegar will help balance the apple juice's excess sweetness.

-Frozen peas are an excellent substitution for the frozen green beans in this recipe. Peas will add great color and traditional stew vibes (and flavor) to the completed dish.

Add-in ingredient suggestions:

-Feel free to add a tablespoon of tomato paste to the pot right after searing the meat, and before adding the beef stock. Cook the tomato paste for 2 minutes in the empty pot, stirring frequently to develop its natural sweetness. Once done, proceed with the recipe as written.

-If you're a rosemary lover, adding a fresh sprig (or two) will give the stew an extra woodsy and herbal component. When adding dried rosemary, do so sparingly, as dry herbs are much more pungent due to their concentrated flavor. Remove the spent sprigs when it's time to serve.

-Celery root and turnips would make a lovely addition to this hearty stew. Peel and dice them into similar sizes to the carrots and parsnips to ensure everything cooks at the same rate.

Does this beef stew with apple cider freeze well?

You bet!!

Cool the stew completely, then portion it into airtight, freezer-safe containers or bags. Label the bags or containers with the enclosed contents and the date.

This delicious beef stew can be stored in the freezer for up to 4 months.

Thaw in the refrigerator overnight and reheat (covered) in an oven-safe dish at 350 degrees for at least 30 minutes, or until hot.

Can this easy apple cider beef stew recipe be made in advance?

Yes, it can, but there are a few things to be aware of first.

You can make it two days in advance and keep it covered in the refrigerator, but without the sweet potatoes and green beans.

Allow the stew to sit at room temperature for 60 minutes before adding it to the oven.

After the stew has been cooking for 60 minutes, add the sweet potatoes and green beans for the remainder of the cooking time.

Oven or stovetop method?

Instructions for braising beef stew in the oven-

Braising is typically done in a moderate oven for a lengthy period of time. Cooking the stew in the oven evenly distributes heat throughout the pot, giving it a well-rounded, deeper flavor (in my opinion).

Instructions for simmering beef stew on the stovetop-

Simmering the stew on the stovetop heats the contents of the pot from the bottom, so there is a greater chance the stew will burn and stick to the bottom of the pan.

However, if you're inclined to babysit the pot and are available to stir it frequently, a slow simmer on the stovetop is a perfectly acceptable alternative to oven braising.

Does this recipe work well for meal planning?

It sure does. Portion it out into the serving sizes you need, then freeze or refrigerate until ready to eat.

How to properly store apple cider beef stew?

Store this stew in airtight containers and refrigerate for up to 5 days.

I like to use these dissolvable content labels for adding dates and container content information to the outside of refrigerator and freezer packages.

Does this recipe work well for meal planning?

It sure does. Portion it out into the serving sizes you need, then freeze or refrigerate until ready to eat.

How to properly store apple cider beef stew?

Store this stew in airtight containers and refrigerate for up to 5 days.

What is the serving yield for this recipe?

As written, this recipe will easily serve six hungry appetites.

But don't forget that it freezes beautifully, so you can easily use this recipe for meal-prep days that will keep you organized and well-fed on days when you don't have time or feel like cooking.

What do parsnips taste like?

They have an earthy, peppery bite, and once cooked, they turn mildly sweet with a mellow nutty flavor.

Is this beef stew healthy?

While I'm not a nutritionist, I would say that this recipe is definitely on the healthier side.

Apple Cider Beef Stew has plenty of protein thanks to the lean beef, fiber from the carrots, parsnips, and sweet potatoes, not to mention it's relatively low in calories.

It also has immune-boosting benefits, and the ingredients help to regulate blood sugar. Plus, it contains plenty of vitamins and minerals, such as potassium and folate, and supports digestive health.

How long does this recipe take from start to dinner?

Once the beef has been browned and the vegetables are prepared (about 15 minutes), the total cook time for this beef stew is 2 hours.

How to serve apple cider beef stew:

This deliciously hearty beef stew can be served in a variety of ways.

In the photos, you'll notice that I plated it simply with baked rolls on the side.

You can, however, serve this stew over cooked rice, egg noodles, mashed potatoes, or even polenta. Just make sure to spoon the beef and apple cider cooking liquid on top or place some in a bowl on the table for pouring or dipping.

Can this beef stew recipe be made in a slow cooker?

It can.

Sear the meat first (as written in the recipe), then add the remaining ingredients to the slow cooker (minus the sweet potatoes and green beans, as directed in the recipe) and cook, covered, on high for 2 hours.

Add the sweet potatoes and green beans to the cooker and cook for an additional hour (covered on high) or until the sweet potatoes are fork-tender.

Can the apple cider and beef sauce be thickened as gravy for serving?

It sure can. Here's how to do it:

Add 1 cup of the hot cooking liquid to a bowl, then carefully whisk in approximately ½ tablespoon of cornstarch until dissolved.

Immediately pour the cornstarch mixture into the pot with the hot stew and cook on the stovetop (over medium/low heat) until the sauce begins to simmer and thicken.

If a thicker sauce is required, follow the same steps, but you may want to lessen the amount of cornstarch until you reach your desired consistency.

Serving suggestions for apple cider beef stew:

The ultimate comfort food is kicked up a notch or two with these Celery Root Mashed Potatoes. The flavors of potato and celery root complement each other amazingly well, making them an excellent accompaniment or base for this stew.

Buttered German egg dumplings (spaetzle) are layered in a casserole dish with shredded Gruyere cheese and crispy, crunchy onions, bringing you this delicious recipe for Layered German Spaetzle Casserole.

Slow Cooker Apple-Pear Sauce with Amaretto is a perfect blend of apples and pears, with a touch of amaretto for sweetness and a light almond flavor. Move over, Grandma, your traditional applesauce just got kicked up a notch.

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