Crockpot Apple Cider Beef Stew
This Crockpot Apple Cider Beef Stew is a comfort food fall dinner made with tender beef, hearty vegetables, and the subtle sweetness of apple cider. A tomato-free beef stew that’s rich, savory, and perfect for chilly nights.
Servings: 8
Equipment
Ingredients
- 2 Tablespoons Olive Oil
- 2 pounds Beef Stew Meat (cut into 1-inch cubes)
- 2 large Yellow Onions, diced
- 3 ribs Celery, diced
- 3-4 medium Carrots, diced
- 1 pound Gold Potatoes, diced
- 1 large Apple, (peeled & diced) See note 1
- 5 cloves Garlic, minced
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 4 sprigs Fresh Thyme (1 teaspoon dried leaves - not ground)
- 2 sprigs Fresh Rosemary (1-2 teaspoons dried) minced
- 2 Bay Leaves
- 3 cups Apple Cider (or juice) See note 2
- 2 cups Beef Broth
- 1 Tablespoon Apple Cider Vinegar - See note 3
To Thicken
- ⅓ cup All-Purpose Flour
Instructions
- Heat a skillet over medium-high heat. Add the olive oil and the beef cubes., Brown the beef on all sides. Add the beef to the crockpot
- In the same skillet, add the onions and celery. Sauté them until softened a bit. Add them to the crockpot.
- Add the carrots, potatoes, apple, garlic, salt, pepper, thyme, rosemary, and bay leaves. Mix together.
- Pour in the apple cider, beef broth, and apple cider vinegar. Stir.
- Cover and cook on Low for 6-8 hours, or High for 4-6 hours, or until the meat is tender and the vegetables are tender, to your liking.
Thicken the Stew
- 45 minutes before serving, to a small bowl, add the flour and some of the hot broth from the crockpot and stir together (carefully) until no lumps remain. Use as much broth as you need to. Then stir this mixture into the stew and continue cooking for the last 45 minutes to thicken and finish cooking.
Serve
- Before serving, stir well, then taste and adjust salt, or add more vinegar or apple cider, if desired.
- Serve with some crusty bread or biscuits, or even a crisp green salad.
Notes
- I like using a sweet apple like Fuji, but you can use any variety.
- Apple juice will be sweeter than apple cider.
- I like more ACV, but you can taste it at the end and add a little extra, or add a few drops to your individual serving, if desired.
Storage and Reheating
- Store leftover beef stew in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze for up to 3 months.
- Reheat gently on the stovetop over medium heat or in the microwave until heated through. Thaw frozen stew overnight in the refrigerator before reheating.
Nutrition
Calories: 382kcal
