Cider Beef Stew for Two
Warm and hearty, Cider Beef Stew for Two is the perfect comfort dish for cozy nights in. This small-batch recipe features tender chunks of seared beef, simmered to perfection in a rich broth infused with the subtle sweetness of apple cider. Bright vegetables like carrots, potatoes, and onions add texture and flavor, while aromatic thyme and bay leaf elevate the dish to gourmet levels. The cider-based sauce thickens beautifully, enveloping each bite in savory goodness. Ready in just over two hours, this stew is easy to prepare for an intimate dinner. Garnished with fresh parsley and paired with crusty bread, it’s an idyllic culinary escape for two.
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Recipe Information
Ingredients
- 250 grams beef stew meat
- 1 tablespoon olive oil
- 1 small yellow onion
- 1 medium carrot
- 1 medium potato
- 2 cloves garlic
- 1 tablespoon all-purpose flour
- 1 cup apple cider
- 1 cup beef broth
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme
- 1 leaf bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon parsley
Instructions
Pat the beef stew meat dry with paper towels and season with a pinch of salt and pepper.
Heat olive oil in a medium pot or Dutch oven over medium-high heat. Sear the beef pieces for 2-3 minutes per side until browned all over. Remove and set aside.
Dice the onion, slice the carrot, and peel and cube the potato into bite-sized pieces.
In the same pot, reduce heat to medium and sauté the onion until softened, about 4-5 minutes. Add the sliced carrot and minced garlic, cooking for another minute.
Sprinkle the flour over the vegetables and stir well, cooking for 1 minute to remove the raw flour taste.
Slowly pour in the apple cider, scraping the bottom of the pot to deglaze, then add the beef broth and tomato paste. Stir to combine.
Return the seared beef to the pot along with the diced potato, fresh thyme sprigs, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the broth has thickened.
Taste and adjust seasoning with additional salt and pepper if needed. Discard the thyme sprigs and bay leaf before serving.
Ladle the stew into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread on the side, if desired.
Nutrition Facts
Calories |
1127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 230 mg | 76% | |
| Sodium | 2526 mg | 110% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 28.5 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1973 mg | 42% | |
*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.
