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Apple Cider Beef Stew

A bowl of tender apple cider beef stew served over creamy mashed potatoes, garnished with fresh parsley.
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A hearty and comforting beef stew simmered in apple cider with tender vegetables, perfect for a fall dinner. Serve it over mashed potatoes for a complete meal.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp all-purpose flour
  • 2 cups apple cider
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 1 lb small potatoes, quartered
  • 1 cup frozen peas
  • Fresh parsley, chopped, for garnish
  • Mashed potatoes, for serving

Instructions

  1. Pat the beef cubes dry with paper towels. Season with salt and pepper.
  2. Heat olive oil in a Dutch oven or large pot over medium-high heat. Brown the beef in batches, then remove and set aside.
  3. Add the onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
  4. Stir in the garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
  5. Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.
  6. Gradually whisk in the apple cider and beef broth, scraping up any browned bits from the bottom of the pot.
  7. Return the beef to the pot. Add the Worcestershire sauce and bay leaf.
  8. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the beef is tender.
  9. Add the potatoes and cook for another 30-45 minutes, or until tender.
  10. Stir in the frozen peas during the last 5 minutes of cooking.
  11. Remove the bay leaf. Adjust seasoning if needed.
  12. Serve hot over mashed potatoes, garnished with fresh parsley.

Notes

  • For a slow cooker option, brown the beef and sauté the vegetables as directed. Combine all ingredients except peas and parsley in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in peas during the last 30 minutes.
  • This stew can be made ahead. Cool completely, then refrigerate for up to 3 days. Reheat gently on the stovetop or in the oven.
  • For a richer flavor, use hard apple cider.

Nutrition

Find it online: https://delicerecipe.com/apple-cider-beef-stew/