After Ski Oven Stew N Cider
Warm up après-ski with the comforting flavors of "After Ski Oven Stew N Cider," a hearty dish that combines tender beef stew and spiced apple cider for the ultimate winter meal. This recipe features melt-in-your-mouth beef, perfectly simmered with root vegetables, aromatic thyme, and a rich tomato-infused broth, all baked to perfection in a Dutch oven. Accompanied by a cozy mug of homemade mulled cider, infused with cinnamon, cloves, and fresh orange slices, this meal is a true celebration of cold-weather ingredients and warming spices. Perfectly balanced between savory and sweet, this stew and cider pairing is a must-try for a cozy evening after a snowy adventure. Whether you're hosting friends or enjoying a family night in, this satisfying duo will transport you straight to a mountain lodge with every bite and sip!
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Recipe Information
Ingredients
- 1 lb beef stew meat
- 1 large yellow onion
- 3 medium carrots
- 3 medium potatoes
- 2 celery stalks
- 3 garlic cloves
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 4 cups apple cider
- 1 cinnamon stick
- 4 whole cloves
- 2 orange slices
Instructions
Preheat your oven to 325°F (165°C).
Heat olive oil in a large, oven-safe Dutch oven or heavy pot over medium-high heat.
Season the beef stew meat with salt and pepper. Add the meat to the pot and brown on all sides. Remove the beef and set aside.
Dice the onion, carrots, celery, and potatoes into bite-sized pieces.
Lower the heat to medium, and sauté the onions, carrots, and celery in the same pot until softened, about 5 minutes.
Mince the garlic and add it to the pot, cooking until fragrant, about 1 minute.
Stir in the tomato paste, cooking for 2 minutes to caramelize, and then return the beef to the pot.
Add the beef broth, dried thyme, and bay leaf. Stir well, and bring the mixture to a simmer.
Cover the pot with a lid and transfer it to the preheated oven. Bake for 90 minutes or until the beef is tender.
After removing the stew from the oven, check for seasoning and adjust with additional salt and pepper, if necessary.
While the stew is baking, prepare the spiced cider. In a medium saucepan, combine the apple cider, cinnamon stick, cloves, and orange slices.
Simmer the cider on low heat for 15 minutes to infuse the flavors. Strain out the spices and orange slices before serving.
Serve the stew hot with a ladle of the spiced cider in mugs on the side.
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1518 mg | 66% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 34.4 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1624 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
