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A close-up overhead shot of a rustic white bowl containing apple cider beef stew. Chunks of beef, carrots, and potatoes are visible in the savory broth.
FL Recipes

Fall Apple Cider Stew: The Ultimate Autumn Comfort Food

This Fall Apple Cider Stew is the ultimate autumn comfort food, featuring tender beef and root vegetables simmered in a rich, flavorful gravy made with apple cider, fresh herbs, and warm spices. A perfect one-pot meal.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2.5 lbs beef chuck roast cut into 1.5 to 2-inch cubes
  • 1/4 cup all-purpose flour
  • 1.5 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 2 large carrots peeled and cut into 1-inch pieces
  • 2 celery stalks cut into 1-inch pieces
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1.5 cups apple cider unfiltered and unsweetened
  • 3 cups beef broth low-sodium
  • 1.5 lbs Yukon Gold potatoes peeled and cut into 1.5-inch chunks
  • 2 parsnips peeled and cut into 1-inch pieces
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 1 cinnamon stick
  • 1/4 tsp ground allspice

Equipment

  • 1 Large Dutch oven or heavy-bottomed pot
  • 1 Cutting Board
  • 1 Chef's Knife

Method
 

  1. Pat the beef cubes dry with paper towels. In a bowl, toss the beef with flour, salt, and pepper until evenly coated.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until a deep brown crust forms. Transfer the seared beef to a plate.
  3. Lower the heat to medium. Add the onion, carrots, and celery to the pot and sauté for 5-7 minutes, until softened. Add the garlic and cook for 1 minute more until fragrant.
  4. Stir in the tomato paste and cook for 1 minute. Pour in the apple cider to deglaze, scraping all the browned bits from the bottom of the pot.
  5. Return the beef to the pot. Add the beef broth, potatoes, parsnips, thyme, rosemary, bay leaf, cinnamon stick, and allspice. Stir to combine.
  6. Bring the stew to a gentle simmer, then reduce the heat to low, cover, and cook for 2 to 2.5 hours, or until the beef is fork-tender.
  7. Before serving, remove and discard the thyme and rosemary sprigs, the bay leaf, and the cinnamon stick. Taste and adjust seasoning with salt and pepper if needed. Serve hot.

Nutrition

Calories: 580kcalProtein: 42gFat: 25gFiber: 7g

Notes

For the best flavor, make the stew a day in advance and reheat it gently on the stove.
Ensure your apple cider is unsweetened to avoid an overly sweet stew.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Keyword autumn recipe,beef stew,Fall Apple Cider Stew

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