Savory Apple Cider Beef Stew Recipe

Name: Savory Apple Cider Beef Stew
Prep time: 25 min
Cook time: 95 min
Total time: 120 min
Yield: 4
Ingredients: 1 pound beef stew meat, cut into bite-size pieces; 2 teaspoons all-purpose flour; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 0.125 teaspoon dried thyme; 2 teaspoons vegetable oil; 2.5 cups apple cider; 4 carrots, sliced; 3 potatoes, chopped; 2 small Fuji apples - peeled, cored, and chopped; 1 cup chopped onion; 1 cup water; 1 stalk celery, chopped; 1 teaspoon salt; 0.25 teaspoon dried thyme

Cook Time: 95 minutes

Ingredients

1 pound beef stew meat, cut into bite-size pieces
2 teaspoons all-purpose flour
teaspoon salt
teaspoon ground black pepper
1 teaspoon dried thyme (Optional)
2 teaspoons vegetable oil
2 cups apple cider
4 carrots, sliced
3 potatoes, chopped
2 small Fuji apples - peeled, cored, and chopped
1 cup chopped onion
1 cup water
1 stalk celery, chopped (Optional)
1 teaspoon salt
teaspoon dried thyme (Optional)

Directions

In a bowl, combine the beef stew meat with 2 teaspoons of flour, teaspoon of salt, black pepper, and 1 teaspoon of thyme (if using). Toss everything together until the beef is evenly coated.
Heat 2 teaspoons of vegetable oil in a heavy-bottomed pot over medium-high heat. Add the beef and cook until browned on all sides, about 5 to 7 minutes.
Stir in 2 cups of apple cider, scraping up any browned bits from the bottom of the pot with a wooden spoon. Reduce the heat to medium-low and let it simmer for about 1 hour, or until the beef becomes tender.
Add the sliced carrots, chopped potatoes, apples, onion, water, chopped celery (if using), 1 teaspoon of salt, and teaspoon of thyme (if using) to the pot. Stir everything together, then cover and continue cooking for another 30 minutes, or until the vegetables are tender.

Nutrition Facts (per serving)

Calories: 635
Total Fat: 25g (32% DV)
Saturated Fat: 9g (47% DV)
Cholesterol: 99mg (33% DV)
Sodium: 1032mg (45% DV)
Total Carbohydrates: 68g (25% DV)
Dietary Fiber: 8g (28% DV)
Total Sugars: 30g
Protein: 35g (69% DV)
Vitamin C: 42mg (46% DV)
Calcium: 75mg (6% DV)
Iron: 5mg (27% DV)
Potassium: 1410mg (30% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

The Origins of Savory Apple Cider Beef Stew

Savory Apple Cider Beef Stew has roots in American culinary traditions that blend the hearty richness of beef with the naturally sweet and tangy flavors of apples. This type of stew emerged in the northeastern United States during the 19th century, a period when apple orchards were abundant and cider was a common household ingredient. Farmers and home cooks sought ways to create warming, flavorful meals that could stretch modest amounts of meat, and combining beef with cider provided both tenderness and a subtle sweetness that complemented seasonal vegetables.

Regional Variations

While the basic concept of beef stews is widespread, the addition of apple cider is particularly popular in New England and the Mid-Atlantic regions. In these areas, cider is used not only as a cooking liquid but also as a subtle flavor enhancer that balances the savory notes of beef and root vegetables. Some variations incorporate local apples such as McIntosh or Cortland, while others may include seasonal produce like parsnips or sweet potatoes. In contrast, other regions might prefer wine or beer-based stews, giving the dish a distinctly different flavor profile.

How It Differs from Similar Dishes

Unlike traditional beef stews that rely solely on broth or stock, the use of apple cider creates a nuanced sweet-savory flavor that sets this dish apart. It differs from a classic Irish stew, which emphasizes lamb or mutton with simple vegetables, or a French beef bourguignon, which is rich with red wine and aromatics. The cider not only adds sweetness but also helps tenderize the beef, giving it a unique texture and depth of flavor without overpowering the natural taste of the ingredients.

Typical Serving Occasions

Savory Apple Cider Beef Stew is often served as a comforting main course during the fall and winter months. It is common at family dinners, seasonal gatherings, and even holiday meals where hearty, warming dishes are appreciated. It pairs well with rustic bread, mashed potatoes, or a simple side salad. Some restaurants in New England include it on seasonal menus, highlighting its regional charm and connection to local orchards.

Interesting Facts

The acidity in apple cider helps break down tougher cuts of beef, making it ideal for slow-cooked stews.
Using different apple varieties can subtly alter the stews sweetness and complexity, allowing for creative experimentation.
Apple cider was historically used as a safer alternative to water in areas where water quality was inconsistent.
This stew can be adapted for slow cookers, Dutch ovens, or stovetop preparation, demonstrating its versatility in modern kitchens.
Combining fruits like apples with savory ingredients is a hallmark of American colonial cooking, reflecting a blend of European techniques with local produce.

FAQ about Savory Apple Cider Beef Stew Recipe

Leftover stew can be stored in an airtight container in the refrigerator for up to 3-4 days. To store for a longer period, freeze it in a freezer-safe container for up to 3 months. Reheat thoroughly before serving.

Yes, you can substitute the beef with pork, chicken, or even sausage. Each option will offer a slightly different flavor, but it will still work well with the apple cider base.

Absolutely! For slow cooking, follow the initial steps of browning the beef and deglazing the pan, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding the vegetables in the last 30 minutes of cooking.

If the stew is too watery, you can simmer it uncovered for a bit longer to allow some of the liquid to evaporate, which will help thicken it. Alternatively, you can mix a small amount of flour or cornstarch with water and stir it into the stew to thicken it.

Fuji apples are ideal for this stew because they are sweet and hold their shape well during cooking. However, you can also use Gala or Honeycrisp apples for a similar sweetness and texture.

Yes, feel free to add more vegetables like parsnips, turnips, or even butternut squash to enhance the flavor and texture of the stew. Just make sure to chop them into similar-sized pieces for even cooking.

Yes, this stew can be made a day ahead. In fact, the flavors will continue to develop and improve as it sits. Just store it in the fridge and reheat before serving.

To add some heat, you can incorporate red pepper flakes, a diced jalapeño, or a pinch of cayenne pepper when cooking. If you prefer a smoky flavor, try adding smoked paprika.

Yes, you can easily double the ingredients for more servings. Just be sure to adjust the cooking time accordingly, especially if using a slow cooker. You may need to cook it for a bit longer to ensure everything is tender.

Cooking the beef on medium-low heat for about an hour should make it tender. If you're using tougher cuts, you may need to cook it for a little longer or use a slow cooker for best results.

Comments

Karen Phillips

06/11/2023 03:32:00 AM

I recently tried making this stew with a few modifications, and it turned out to be the most delicious stew I've ever had. Instead of waiting for the beef to cook before adding the juice mix, I tossed the beef with flour and spices, then placed it in the slow cooker. To enhance the flavors, I included Worcestershire sauce, savory, additional thyme, dried basil, and 2 beef bouillon cubes to the cider before pouring it into the crock pot. After an hour of cooking the broth and beef, I added a variety of veggies like baby potatoes, sweet potatoes, and brussels sprouts, along with the original ingredients. I let it all cook on high for another 3 hours, and the result was absolutely amazing. This recipe has become a favorite, and I'll definitely be making it again. Many thanks for sharing such a wonderful recipe.

Patrick Roberts

12/31/2023 12:31:19 AM

This recipe is absolutely delightful, although I made a few modifications. After hearing that the flavor might be too mild, I decided to include a beef stock cube, omitted the water, and introduced a full teaspoon of pepper. The outcome was incredibly flavorful with a delightful hint of spiciness that I truly enjoy.

Tyler Thompson

05/24/2025 12:35:01 PM

I'm typically not a huge fan of stew, but I was pleasantly surprised by this recipe. Instead of using beef, I opted for part of a pork butt since that's what I had on hand. I stuck to the rest of the ingredients as directed, with a few minor adjustments. I cut the pork into cubes similar in size to stew meat and browned them before adding to the pot. Next time, I'll consider adding the potatoes earlier as they were slightly undercooked. Nevertheless, the flavor was fantastic and the meat was perfectly juicy.

Daniel Collins

07/10/2024 09:40:15 AM

Excellent! Simple! A delightful departure from the norm, and my family absolutely enjoyed it.

Charles Taylor

08/28/2022 04:37:20 PM

Good, although I wish it had a more robust flavor.

Scott Roberts

11/01/2022 12:14:52 PM

Outstanding! The only adjustment I made was using 1/2 cup of white wine to deglaze the pan, as I couldn't resist scraping up all those tasty bits with a touch of wine. Instead of adding the full cup of water as directed, I only added 1/2 cup. This stew was incredibly flavorful, surpassing any I've made before. The balance of cider didn't make it overly sweet, and it certainly wasn't bland. A definite keeper!

Mark Johnson

04/19/2024 08:45:10 PM

I prepared this dish during a Nor'easter storm using my oven to slow-cook it at 270F for 8 hours in a dutch oven. I opted for 5 McIntosh apples, as they are my top choice, increased the amount of carrots and celery, and included a teaspoon of dried Tarragon for added flavor. I chose to skip the browning step for the meat. Throughout the cooking process, I checked and stirred the stew every hour, adding more cider as needed when the liquid reduced. The outcome was tender beef infused with delightful apple essence, complemented by flavorful vegetables in a tangy yet savory broth. The slow cooking method naturally thickened the stew without requiring the addition of flour.

Sandra Moore

06/02/2025 10:19:36 PM

I prepared this using 1 lb of diced pork and 1 lb of spicy Italian sausage, and thickened it with a jar of pork gravy. The blend of sweet cider and savory sausage resulted in a truly outstanding dish.

Laura Anderson

10/10/2022 07:39:54 AM

This soup is absolutely outstanding! I decided to double the recipe, excluding the meat, to ensure there would be plenty for everyone. Although I accidentally forgot to add the thyme the second time around, and had to substitute extra carrots with a sweet potato due to running out, the end result was still phenomenal. I wish I had more apples on hand because they, along with the broth and meat, were the stars of the dish. The flavor combination is ingenious and the beef pairs surprisingly well with the broth. Don't hesitate to incorporate some sweetness - it truly enhances the overall taste experience of this apple cider soup!

Debra Walker

02/21/2023 06:59:03 PM

A must-have in our kitchen! I substituted 1 cup of apple juice for part of the water in the beef stew recipe, and my husband couldn't stop complimenting it. This will definitely be my preferred stew recipe from now on.

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