Apple Cider Beef Stew
on Feb 01, 2019, Updated Jan 30, 2025
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Apple cider makes a nice change of pace from a more classic tomato-based beef stew.
This apple cider beef stew recipe with potatoes and carrots is a nice change of pace from the usual tomato and beef broth-based stews. The sweetness and light acidity of the cider makes this stew feel highly autumnal, and it’s a great reason to pick up a jug of apple cider at a farm stand. Next time, I might even put some cubes of firm apple into the stew towards the end to contrast with the tender chunks of beef.
(What is it about cider at a farm stand? Is it possible to NOT buy a couple of jugs? Especially if they are smart enough to give away little samples. Who drinks a little cup of cider and says, “Ahhhh. Delicious. Nope, I don’t need any more. That one sip hit the spot, thanks.”?)
Serve this with a crisp salad, maybe something with a hint of spiciness or bitterness. I served it up with Spinach, Radish, and Kohlrabi Salad with Preserved Lemons and some freshly baked cornbread. A real winter feast.
Table of Contents
Apple Cider Beef Stew: Apple cider makes a nice change of pace from a more classic-tomato based stew. Great for the fall.
Ingredients
- Olive oil
- Onions and leeks – These creates the flavorful and aromatic base for your stew.
- Dried thyme
- Beef stew meat – Read more below about the magic of browning your meat.
- All-purpose flour – Encourages the beef to brown up nicely and acts as a thickening agent for the stew.
- Apple brandy, Calvados, Cognac, or brandy – This is optional, but the liqueur will amplify all of the appley flavors of the stew.
- Apple cider – Sweet, tangy, and flavorful.
- Apple cider vinegar – For a pop of acidity.
- Tomato paste – Offers a concentrated tomato flavor with caramel-y notes.
- Potatoes and carrots – I like to cut these in big chunks for a rustic feel and great texture.
How to Make Apple Cider Beef Stew
- Brown the beef: Season the meat with salt, pepper, and flour. Place a large pot or Dutch oven over medium-high heat, heat the oil, and add the meat in a single layer. Brown a few sides of the beef cubes then move it to a plate.
- Sauté the leek mixture: Heat 2 tablespoons of oil in the same pot and sauté the onions, leeks, and thyme until they are very soft and lightly browned, then move to the plate with the meat.
- Make the stew: Return the pan to medium-high heat and add the brandy. Scrape the bottom of the pan to loosen the browned bits. Add 2 cups of the cider and continue to stir, followed by the apple cider vinegar, tomato paste, the meat, and the leek mixture. Lower the heat to medium-low, and cook the stew at a gentle simmer, partially covered, for about 2 hours. Add more cider as needed.
- Add the remaining ingredients: After 2 hours, add the potatoes and carrots, and cook for another 30 to 40 minutes until the vegetables are tender.
Kitchen Smarts
The amount of cider in the stew will range from 2 to 3 cups, depending on how fast your liquid evaporates, which depends on the heat level and how much surface area the pan has. Add more as needed, depending on how saucy you like your stew.
Browning Beef for Stew
Browning the beef is an important step in getting the best flavor from the meat, as well as a nice texture. However, I usually don’t have the patience to brown all “sides” of the cubes of meat to achieve this goal; just a couple of sides will get you there.
I recently read that you could buy your stew meat in one big flat piece, sear the hell out of the two sides, and then cut it into cubes, which is such a smart shortcut.
Storage
Leftover Apple Cider Beef Stew will last for up to a week in an airtight container in the refrigerator. And the flavors will become more complex the longer it sits. To reheat, simply warm it over medium on the stovetop; you may want to add more apple cider as it may thicken up.
It also freezes beautifully. Freeze it in freezer-proof containers for up to 6 months, leaving about 1/2-inch headroom in the container for the soup to expand when it freezes.
What to Serve With Beef Stew
More Stew Recipes for Chilly Nights
- Moroccan Lamb and Butternut Squash Stew
- Indian Spiced Chicken and Potato Stew
- Slow Cooker Barbecue Beer Beef Stew
- Provencal Fish Stew
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Apple Cider Beef Stew
Ingredients
- 2 tablespoons olive oil
- 1 large onion (sliced)
- 2 large leeks (sliced and rinsed; white and light green parts)
- 1 teaspoons dried thyme
- 2 pounds beef stew meat (cut into 1 1/2 to 2 inch chunks)
- 2 teaspoons Kosher salt
- freshly ground black pepper (to taste)
- 2 tablespoons all-purpose flour
- 2 tablespoons apple brandy (or Calvados, Cognac, or brandy; optional)
- 2 to 3 cups cider
- 1 tablespoon cider vinegar
- 2 tablespoons tomato paste
- 2 large baking potatoes (peeled and cubed)
- 3 large carrots (peeled and cut into 1-inch pieces)
Instructions
- Season the beef with salt and pepper and sprinkle it with the flour. Place a large pot or Dutch oven over medium-high heat, add the oil and heat until it shimmers, and add the meat in a single layer; don't crowd the meat; you may have to brown it in two batches. When it is browned on the bottom, after about 2 minutes, turn it and brown the other side for about 2 minutes (you do not need to brown all sides of the pieces of meat). Transfer the browned meat to a large plate. Pour off all but 2 tablespoons of any remaining fat in the pan (if there is a bit less, that's fine, too).
- Heat 2 tablespoons of oil in the same pot over medium heat and sauté the onions, leeks, and thyme until they are very soft and lightly browned, about 10 minutes. Remove the leek mixture to the plate with the beef.
- Return the pan to medium high heat and add the brandy, if using. Scrape the bottom of the pan to loosen the browned bits. Add 2 cups of the cider and continue to stir, scraping up the flavorful bits on the bottom of the pan. Stir in the cider vinegar and tomato paste, then return the meat and leek mixture to the pot. Lower the heat to medium-low, and cook the stew at a gentle simmer for, partially covered, 2 hours, until the meat starts to become tender. Add more cider if the stew starts to look dry — you want some good sauciness.
- After 2 hours, add the potatoes and carrots and cook for another 30 to 40 minutes until the vegetables are tender. You may need to add still more cider towards the end if the stew looks like it needs more liquid.
Is this hard cider or regular off the shelf cider from the grocery store? I find that even hard cider is too sweet for me, so I’ll use less of it and more apple cider vinegar. I do have Calvados and think it has a special magic of its own – well worth the cost.
Hi Barbara, this recipe is designed for regular apple cider (not hard cider – that’s almost always too sweet), the best cider is found fresh from orchards or in the produce section at the grocers (naturally sweetened from the apples alone). Calvados is a great choice, and would love to hear how a bit more vinegar went in this recipe.
Sounds delicious! Do you think this recipe could be made in an instant pot?
I haven’t tried it but I would think yes!
Sounds delicious but can you substitute apple cider for the apple brandy?
yes!!
This is delicious! I did find that I needed to add the vegetables a little sooner, because they needed more time to cook and the meat started to fall apart too much. But the flavor was amazing!
This looks amazing, can’t wait to try it this weekend!
let me know what you think!
I’m doing this right now. I’ve done all the receipe step by step with one exeption – I placed the stew in the oven :) I can’t wait to taste it!
Would there be a way to use this recipe in a slow cooker, perhaps after browning? what would you recommend, Katie?
I think that’s exactly right – even though it’s an added step and an added pan, browning the meat first really develops taste and texture, I think.
Im doing this this weekend!
nice!