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Apple Cider Beef Stew

Apple cider beef stew is braised in a 6-quart Dutch oven until the beef is fork-tender and the vegetables are tender. Nonalcoholic apple cider adds a gentle sweetness to the savory broth, carrots, and Yukon Gold potatoes.
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Prep Time 25 minutes
Cook Time 2 hours 59 minutes
Resting 10 minutes
Total Time 3 hours 34 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb boneless beef chuck trimmed and cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil divided
  • 1 yellow onion large, chopped
  • 2 celery ribs chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 0.33 cup all-purpose flour
  • 2 cup nonalcoholic apple cider
  • 3 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 4 carrots medium, peeled and cut into 1-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch pieces

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oven to 325°F.
  2. Pat the beef dry with paper towels.
  3. Season the beef all over with the salt and pepper.
  4. Heat 1 tablespoon of the oil in a 6-quart Dutch oven over medium-high heat until shimmering.
  5. Brown the beef in two batches for 3 to 4 minutes per side, adding the remaining 1 tablespoon oil before the second batch.
  6. Transfer the beef to a plate.
  7. Reduce the heat to medium and add the onion and celery.
  8. Cook, stirring occasionally, until softened, about 5 minutes.
  9. Stir in the garlic and tomato paste and cook for 1 minute.
  10. Sprinkle in the flour and cook, stirring, for 1 minute.
  11. Gradually stir in the apple cider, scraping up the browned bits from the bottom of the pot.
  12. Stir in the beef broth, Worcestershire sauce, thyme, and bay leaf.
  13. Return the beef and any accumulated juices to the pot and bring to a simmer.
  14. Cover the pot and bake for 1 hour 45 minutes.
  15. Stir in the carrots and potatoes.
  16. Cover and bake for 45 to 60 minutes, until the beef is fork-tender and the vegetables are tender.
  17. Remove the bay leaf.
  18. Let the stew rest for 10 minutes before serving.

Notes

For the best browning, avoid crowding the beef during the two batches. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a gluten-free variation, use a gluten-free all-purpose flour blend in place of the all-purpose flour.