Why Make This Recipe
Fall Apple Cider Beef Stew is the perfect dish for chilly autumn evenings. It combines tender beef with the sweet and tangy notes of apple cider, creating a delightful taste. This stew is not only warm and hearty but also easy to prepare, making it a great option for families and gatherings. The fresh vegetables add color and nutrients, while the slow cooking process allows the flavors to meld beautifully.
How to Make Fall Apple Cider Beef Stew
Ingredients:
- 2 lbs beef chuck, cut into chunks
- 2 cups apple cider
- 4 cups beef broth
- 3 medium carrots, chopped
- 3 medium potatoes, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
- Mashed potatoes for serving
Directions:
- In a large pot, heat olive oil over medium-high heat.
- Add the beef chunks and brown on all sides.
- Add the onion and garlic, and sauté until fragrant.
- Stir in the apple cider, beef broth, carrots, potatoes, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and let it simmer for 1.5 to 2 hours until the beef is tender.
- Serve the stew hot over creamy mashed potatoes.
How to Serve Fall Apple Cider Beef Stew
Serve this warm stew in bowls, spooned over a generous serving of creamy mashed potatoes. You can also sprinkle some fresh herbs on top for a nice touch. This dish is perfect for sharing and can be accompanied by crusty bread for dipping.
How to Store Fall Apple Cider Beef Stew
To store leftover stew, let it cool completely. Transfer it to an airtight container and place it in the refrigerator. It will stay fresh for up to 3 days. If you want to keep it longer, consider freezing the stew. Just make sure to use a freezer-safe container. It can last for up to 3 months in the freezer.
Tips to Make Fall Apple Cider Beef Stew
- For extra flavor, marinate the beef in apple cider for a few hours before cooking.
- Feel free to add other vegetables like celery or parsnips for more variety.
- If you want a thicker stew, mix a tablespoon of cornstarch with cold water and stir it in during the last 30 minutes of cooking.
Variation
You can make a lighter version of this stew by using chicken instead of beef and substituting white wine for apple cider. This will give it a different flavor while still being delicious.
FAQs
1. Can I use a different type of meat?
Yes, you can use pork or chicken, but cooking times may vary. Chicken typically requires less time to become tender.
2. Can I make this stew in a slow cooker?
Absolutely! Brown the beef in a skillet as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours.
3. What can I do if I don’t have apple cider?
If you don’t have apple cider, you can use apple juice or a mix of apple juice with a splash of vinegar to mimic the taste.
Fall Apple Cider Beef Stew
A warm and hearty stew combining tender beef and the sweet tang of apple cider, perfect for chilly autumn evenings.
Main Ingredients
- 2 lbs beef chuck, cut into chunks
- 2 cups apple cider
- 4 cups beef broth
- 3 medium carrots, chopped
- 3 medium potatoes, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp rosemary
- to taste Salt and pepper
- 2 tbsp olive oil
- as needed Mashed potatoes for serving
Cooking
- In a large pot, heat olive oil over medium-high heat.
- Add the beef chunks and brown on all sides.
- Add the onion and garlic, and sauté until fragrant.
- Stir in the apple cider, beef broth, carrots, potatoes, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and let it simmer for 1.5 to 2 hours until the beef is tender.
- Serve the stew hot over creamy mashed potatoes.
For extra flavor, marinate the beef in apple cider for a few hours before cooking. Feel free to add other vegetables like celery or parsnips for more variety. If you want a thicker stew, mix a tablespoon of cornstarch with cold water and stir it in during the last 30 minutes of cooking. Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
