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Apple Cider Beef Stew

Apple cider beef stew with tender chuck steak simmered low and slow in a glossy cider gravy. Loaded with carrots, sweet potato, and apple chunks 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
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck
  • 2.5 lb beef chuck Cubed.
Seasonings
  • 1.5 tsp salt For seasoning the beef.
  • 0.5 tsp black pepper For seasoning the beef.
Flour
  • 3 tbsp all-purpose flour For tossing the beef.
Oil
  • 2 tbsp olive oil For browning the beef.
Aromatics
  • 1 onion Diced.
  • 3 cloves garlic Minced.
  • 1 tbsp tomato paste For added depth.
Cider and broth
  • 2 cup apple cider Plus extra for deglazing if needed.
  • 2 cup beef broth
  • 2 tbsp apple cider vinegar
Spices and herbs
  • 1 tsp dried thyme
  • 0.5 tsp ground cinnamon
  • 2 bay leaves
Vegetables
  • 1 sweet potato Large, cubed.
  • 3 carrots Sliced.
  • 2 apples Firm apples, cut into chunks.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef chuck with salt and black pepper, then toss it with all-purpose flour until coated (visual cue: flour clings to the meat).
  2. Heat olive oil in a Dutch oven over medium-high heat, then brown the beef in batches until deeply browned on all sides (time: 2-3 minutes per batch; visual cue: browned crust).
Build the stew base
  1. Reduce heat to medium and cook the diced onion until softened, about 5 minutes (visual cue: translucent edges).
  2. Add the minced garlic and tomato paste and cook for 1 minute, stirring until fragrant (visual cue: paste darkens slightly).
  3. Pour in the apple cider and scrape the bottom of the Dutch oven to lift browned bits (time: 1-2 minutes; visual cue: loosened fond).
  4. Add the beef broth, apple cider vinegar, dried thyme, ground cinnamon, and bay leaves, then stir in the browned beef (visual cue: liquid begins to steam).
Simmer until tender
  1. Cover and simmer at a gentle bubble for 1 1/2 hours, stirring once or twice (time: 90 minutes; visual cue: meat is tender and sauce thickens slightly).
Add vegetables and apples
  1. Uncover and add the cubed sweet potato and sliced carrots, then simmer for 30 minutes (time: 30 minutes; visual cue: vegetables begin to soften).
  2. Add the apple chunks and simmer for 15 minutes more (time: 15 minutes; visual cue: apples turn glossy but still hold their shape).
Finish and serve
  1. Remove the bay leaves and taste for seasoning, then serve hot (visual cue: no bay leaves remain in the pot).

Notes

Pro tip: Keep the stew at a gentle simmer once it starts bubbling so the beef stays tender and the gravy stays glossy. Refrigerate in a sealed container up to 4 days; freeze up to 3 months. For a lighter option, use reduced-sodium broth and reduce added salt slightly—flavor still comes through from the cider, cinnamon, and bay leaves.