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Cider Beef Stew

Total Time

Prep: 20 min. Cook: 2-1/2 hours

Makes

4 servings

When I was a new bride 25 years ago, this recipe was inside a serving dish I received as a gift. It's great on winter evenings served with a loaf of fresh bread. The cider and vinegar help tenderize the meat and provide wonderful flavor to this hearty stew. -Carol Hendrickson, Laguna Beach, California

Ingredients

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

Directions

  1. In a large resealable plastic bag, combine flour, salt and pepper. Add 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 carrots, celery, potato and onion; return to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

Nutrition Facts

1 cup: 381 calories, 15g fat (4g saturated fat), 70mg cholesterol, 671mg sodium, 37g carbohydrate (13g sugars, 4g fiber), 25g protein.

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Reviews

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Average Rating:
  • Aquarelle
    Apr 8, 2019

    I have reviewed this previously, but today I decided to substitute apple juice for the water and hard cider for the apple cider. It was delicious. Served it with cheddar cheese biscuits.

  • GigiMarieMeme
    Mar 11, 2018

    This is so easy to put together and it really hit the spot on a cold night! The photo accurately shows that this is not brothy but is, rather, like a casserole. I wanted it to be more like a traditional stew so I added two or three cups of beef broth and an extra 1/4 tsp. of thyme. The apple cider does not make this dish taste sweet. It’s just a really delicious, savory meal. Even with my addition of liquid, it made just four bowls of stew. Last night I ate one bowl and my husband ate two. I plan to give him the remaining bowl for lunch today, and I wish I had made more! Now I know to double or triple the recipe next time.

  • Jenny
    Feb 18, 2017

    This is my favorite beef stew recipe! The cider adds a beautiful, comfort-food flavor. It only serves four, so I have to at least double it for my family. I've tried apple juice when I'm out of cider, but the cider adds more flavor. Otherwise I don't change a thing, except for omitting the celery. :D

  • jlbrn
    Sep 6, 2014

    This stew is delicious! My dad doesn't care for a sweet taste with his meat but he has no trouble eating this stew. It is delicious as written but I like to replace the peeled, cubed potato with a half pound of tiny potatoes. I was out of onions but had a bag of pearl onions in the freezer and added them at the end. I added a a touch of french onion soup base since the onions would not have a chance the flavor the stew. I also increased the liquid ingredient by half because we like plenty of gravy. Definitely a recipe for the "Keep Book".

  • bygrace7
    Jan 13, 2014

    LOVE to make this delicious beef stew on a cold winter's day! I increase the ingredients so we have leftovers the next night. Also, when adding the cider, I loosen the browned bits of beef on the bottom of the pot. As the liquid mixture boils, it enhances that flavor of beefy goodness to the stew!

  • PoohGal79
    Jun 25, 2013

    No comment left

  • krodgerks
    Feb 21, 2013

    I've made this recipe with apple juice and apple cider. Both are great, but the apple cider adds a little edge that makes it my favorite. I love to share this dish with friends.

  • gilleyk
    Sep 18, 2012

    No comment left

  • Smilingmom2
    Sep 12, 2012

    No comment left

  • Stacey4
    Jan 15, 2011

    This stew was really good. I used sparkling cider that I had leftover from the holidays, added a can of cream of mushroom with roasted garlic, and a half of green pepper. Also, I browned the meat according to the directions, but finished the rest in the slow cooker on low for 6hrs.From now on this is the only beef stew recipe I will use. Yum