Cider Stew
Cozy up with a hearty bowl of Cider Stew, a comforting one-pot dish perfect for chilly evenings. This rustic recipe combines tender chunks of seared beef, hearty vegetables like carrots, potatoes, and celery, and a rich, aromatic broth infused with sweet apple cider and savory beef stock. Fresh thyme and bay leaves add earthy depth to the slow-simmered flavors, while a quick deglaze ensures no bit of caramelized goodness goes to waste. Ready in just over two hours, this soul-warming stew is ideal for family dinners or meal prep, delivering six generous servings brimming with fall-inspired flavors. Garnish with fresh parsley and serve with crusty bread for the ultimate cold-weather comfort food. Perfect for keywords like "beef cider stew," "comfort food recipes," and "easy one-pot meals."
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 0.25 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 large, peeled and sliced carrots
- 2 sliced celery stalks
- 3 medium, peeled and cubed russet potatoes
- 3 minced garlic cloves
- 2 cups apple cider
- 3 cups beef broth
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
In a large mixing bowl, toss the beef stew meat with the flour, salt, and ground black pepper until evenly coated.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove the browned pieces and set aside on a plate.
In the same pot, add the diced onion and sauté for 2-3 minutes until softened. Add the garlic and cook for another minute, stirring frequently.
Stir in the carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally to ensure even cooking.
Return the seared beef to the pot. Pour in the apple cider and beef broth, scraping the bottom of the pot with a wooden spoon to deglaze and lift any flavorful bits.
Add the fresh thyme sprigs and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours or until the beef is tender and the vegetables are fully cooked.
Taste the stew and adjust salt and pepper as needed. Remove the thyme sprigs and bay leaves before serving.
Ladle the stew into bowls and garnish with chopped fresh parsley if desired. Serve hot with crusty bread on the side.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 908 mg | 39% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 11.5 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1246 mg | 27% | |
*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.
