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Homemade Cider Beef Stew Recipe

This stew is great on cool evenings served with biscuits. The cider and vinegar tenderize the meat and provide wonderful flavor to this hearty stew.—Carol Hendrickson, Laguna Beach, California
TOTAL TIME: Prep: 20 min. Cook: 2-1/2 hours YIELD:2 servings


  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound beef stew meat, cut into 1-inch pieces
  • 1 tablespoon canola oil
  • 1/2 cup apple cider
  • 1/4 cup water
  • 1-1/2 teaspoons cider vinegar
  • 1/4 teaspoon dried thyme
  • 1 large carrot, cut into 1-inch pieces
  • 1/2 celery rib, cut into 1-inch pieces
  • 1 small potato, peeled and cubed
  • 1/2 medium onion, sliced


  • 1. In a large resealable plastic bag, combine the flour, salt and pepper. Add the beef, a few pieces at a time, and shake to coat. In a large saucepan, brown beef in oil; drain. Stir in the cider, water, vinegar and thyme. Bring to a boil. Reduce heat; cover and simmer for 1 hour and 45 minutes or until the meat is tender.
  • 2. Add the carrot, celery, potato and onion; return to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. Yield: 2 servings.

Nutritional Facts

1 serving equals 373 calories, 15 g fat (3 g saturated fat), 70 mg cholesterol, 668 mg sodium, 34 g carbohydrate, 4 g fiber, 25 g protein.

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.