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Apple Cider Stew

Apple Cider Stew

  • Prep

    30 m
  • Cook

    1 h 35 m
  • Ready In

    2 h 5 m
Joy

Joy

Inspired by my mother-in-law, this is a warm, sweet, fall favorite! I make this for my husband and I, so half saved for another meal. We've found that it tastes even better the second day!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 635 kcal
  • 32%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 68g
  • 22%
  • Protein:
  • 34.6 g
  • 69%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 1032 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. Combine the beef stew meat with the flour, 1/2 teaspoon salt, the black pepper, and 1/8 teaspoon thyme in a bowl; toss to coat evenly.
  2. Heat 2 teaspoons oil in a pot; cook the stew meat in the hot oil until completely browned, 5 to 7 minutes. Pour the apple cider over the beef, reduce heat to medium low, and simmer the mixture until the beef is tender, about 1 hour.
  3. Add the carrots, potatoes, apples, onion, water, celery, 1 teaspoon salt, and 1/4 teaspoon thyme to the pot; continue cooking at a simmer until the vegetables are tender, about 30 minutes more.
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Reviews

BethDai
19

BethDai

1/24/2011

This was wonderful and unique, perfect for fall season. I did feel that the cider made it overly sweet, so i added savory flavors such a bay leave, garlic powder, cayenne pepper, a dash of worcester sauce, and basil. Also, if i did it again, i would use beef stock as the addition at the end instead of water. Sweet potatoes were also a wonderful addition to the flavor mix. Will definitely be cooking every year for the fall!

Chanelle
15

Chanelle

11/16/2011

This was the best stew that I've ever eaten. I did make a few changes but nothing major. First of all, I tossed the beef with flour and spices and then put in the slow cooker. I did not wait until beef was cooked before adding the juice mix to the beef. I added Worcestershire sauce, savory, more thyme, dried basil and 2 beef bouillon cubes to the cider before putting the juice in my crock pot. I let the broth and beef cook for 1 hour before adding my veggies. I used baby potatoes, sweet potato, brussel sprouts in addition to the ingredients in the recipe. I let this cook on high for another 3 hours and it came out AMAZING. I will be making this often. Thank you for the recipe.

Mel B.
11

Mel B.

10/19/2010

This was a big hit, and the best thing is that it got better with age. If we had self-control we should've let it sit a day. Oh well. Leftover were awesome. I fudged and used more potatoes than I should have, and added some mushrooms. The way I thought of this recipe was that it was pot roast, plus cider minus the crockpot. And more potatoes for me is always a good thing. But that meant I had to add more liquid -- a bit more cider and a bit more water. I really wasn't sure about the apples in the stew itself, but it turned out perfect. I think some of the amounts seemed small, like the amount of flour needed to coat the meat, or the black pepper. I'm a fresh black pepper fiend, so I made sure to add lots more pepper. Mmm. Tasty. Good counterpoint to the sweet.

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