Apple Cider Beef Stew

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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.

Prep Time15

Cook Time2

Total Time2 15

Course: Beef recipes, main course - beef

Cuisine: American

Keyword: apple cider beef stew, beef stew with apple cider, braised beef stew, easy beef stew recipe, stovetop beef stew

Servings: servings

Calories: 304kcal

Author: Renee Goerger

Equipment

Ingredients

2 pounds beef stew meat cut into 1½" - 2" chunks
1 tablespoon avocado oil
3 teaspoons kosher salt divided
2 teaspoons black pepper divided
2 teaspoons garlic powder
5 medium (approximately 2½ cups) carrots peeled and chopped into 1½" chunks
2 large (approximately 2½ cups) parsnips peeled and chopped into 1½" chunks
2 medium (approximately 2 cups) sweet potatoes peeled and chopped into 2" chunks
1 2 stalks (approximately 1 cup) celery chopped into 1½" pieces
3 cups low-sodium beef stock
2 cups apple cider
4 sprigs fresh thyme
4 medium bay leaves
2 tablespoons Worcestershire sauce
1½ cups frozen green beans cut into bite-sized pieces, if needed
1 bag (12 ounces) frozen pearl onions

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Instructions

Preheat oven to 350 degrees F (175 degrees C).
Pat the beef cubes dry with paper towels and season them with 1½ teaspoons of salt and 1 teaspoon of pepper. Set aside for 15 minutes.
Heat the Dutch oven over high heat and add the avocado oil. Sear half of the beef cubes in the Dutch allowing them to sit, without stirring, for 2-3 minutes to develop a deep, caramelized color. Stir and allow all sides of the beef to brown.
Remove the browned beef from the skillet using a slotted spatula and follow the same procedure with the remaining beef, removing it from the pan once browned.
Reduce the heat under the pan to medium.
Deglaze the pan by adding the beef broth (or stock) and use a slotted spatula or spoon to scrape up the browned bits (fond) from bottom of the pan.
Once the pan has been deglazed, add the apple cider, carrots, parsnips, celery, Worcestershire sauce, frozen pearl onions, thyme sprigs, and bay leaves to the pan along with the remaining 1½ teaspoons of kosher salt, and 1 teaspoon of black pepper. Stir well to combine.
Cover the pot and place it on the center rack of the preheated oven. Cook for 60 minutes.
Carefully remove the pot from the oven and add in the prepared sweet potatoes, and green beans. Return the lid to the pan and return the pan back to the center rack of the oven for an additional 60 minutes of cook time.
Carefully remove the pot from the oven and remove the lid. Find and remove the spent thyme sprigs and bay leaves from the pot. Allow the stew to cool for 15-20 minutes before serving.

Notes

Store any leftovers in the refrigerator in an airtight container for up to 5 days.

May be frozen. Cool completely and then portion into airtight freezer containers (or freezer bags) label and date the containers, and freeze for up to 4-5 months.

Thaw in the refrigerator overnight and reheat, uncovered, in a moderate oven until hot.

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