Name: Crockpot Apple Cider Beef Stew
Prep time: 15 min
Cook time: 7 h 30 min
Total time: 7 h 45 min
Cuisine: American
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 and diced; 5 cloves garlic, minced; 2 teaspoons salt; 1 teaspoon black pepper; 4 sprigs fresh thyme or 1 teaspoon dried thyme leaves; 2 sprigs fresh rosemary or 1–2 teaspoons dried rosemary, minced; 2 bay leaves; 3 cups apple cider or apple juice; 2 cups beef broth; 1 tablespoon apple cider vinegar; 1/3 cup all-purpose flour, for thickening

Description

This Crockpot Apple Cider Beef Stew is a comforting fall dinner made with tender beef, hearty vegetables, and the subtle sweetness of apple cider. With no tomatoes, this rich and savory slow cooker stew is perfect for chilly nights.

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 and diced
5 cloves garlic, minced
2 teaspoons salt
1 teaspoon black pepper
4 sprigs fresh thyme or 1 teaspoon dried thyme leaves
2 sprigs fresh rosemary or 1–2 teaspoons dried rosemary, minced
2 bay leaves
3 cups apple cider or apple juice
2 cups beef broth
1 tablespoon apple cider vinegar
1/3 cup all-purpose flour, for thickening

Cook Mode Prevent your screen from going dark

Instructions

Heat a skillet over medium-high heat. Add the olive oil and beef cubes. Brown the beef on all sides, then transfer it to the slow cooker.
In the same skillet, add the onions and celery. Sauté until slightly softened, then transfer them to the slow cooker.
Add the carrots, potatoes, apple, garlic, salt, black pepper, thyme, rosemary, and bay leaves. Mix everything together.
Pour in the apple cider, beef broth, and apple cider vinegar. Stir to combine.
Cover and cook on low for 6–8 hours or on high for 4–6 hours, until the beef is tender and the vegetables are cooked to your liking.
About 45 minutes before serving, place the flour in a small bowl. Gradually whisk in some hot broth from the slow cooker until the mixture is smooth and free of lumps.
Stir the flour mixture into the stew. Cover and continue cooking for the final 45 minutes to thicken the broth.
Before serving, stir well and taste. Adjust the salt or add a little more apple cider vinegar or apple cider if desired.
Serve warm with crusty bread, biscuits, or a crisp green salad.

Notes

A sweet apple variety, such as Fuji, works well, but you can use any variety you prefer.
Apple juice will make the stew sweeter than apple cider.
Add extra apple cider vinegar to taste at the end of cooking or directly to individual servings.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently on the stovetop over medium heat or in the microwave until heated through.

Prep Time: 15 minutes
Cook Time: 7 hours 30 minutes
Category: Dinner, Stew
Method: Slow Cooker
Cuisine: American