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Cider Beef Stew Recipe

Cider Beef Stew Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 2-1/2 hours YIELD:4 servings


  • 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


  • 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. Yield: 4 servings.

Nutritional Facts

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

Reviews for Cider Beef Stew

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Jenny User ID: 9084168 261491
Reviewed 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"

Aquarelle User ID: 985301 255525
Reviewed Oct. 17, 2016

"Using previous reviews of this recipe as a guide, I cooked this in the slow cooker today. Doubled the recipe so we'd have leftovers. I browned the stew meat on the stovetop, transferred the meat to my slow cooker, added the liquid (I used fresh-pressed apple cider) to the pan, and brought it to a boil while scraping up the fond from the bottom of the pan. Then I poured the liquid over the meat in the slow cooker and added the onions, carrots, celery and potatoes. Cooked it on low for 6 hours (5 would have been adequate) and added a couple of handfuls of frozen peas an hour before serving. My daughter's boyfriend ate two bowls of this stew. Now I can't decide which stew recipe I prefer, this one or the NY Times one that calls for a couple of bottles of Guinness Stout."

jlbrn User ID: 5126900 1211
Reviewed 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 User ID: 6178302 1840
Reviewed Jan. 13, 2014 Edited Jan. 18, 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!"

krodgerks User ID: 1419038 1804
Reviewed 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."

Stacey4 User ID: 2823471 400
Reviewed 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"

daisey5 User ID: 146806 399
Reviewed Jan. 22, 2010

"I made this in a slow cooker. I cooked it on low for 6- hours. It was great!! I used the slow cooker liner, so no clean up. Now my neighbor wants the recipe."

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