This Apple Cider Beef Stew is chunks of beef chuck dredged in quinoa flour, browned in a Dutch oven, then simmered in apple cider and beef stock with rosemary, potatoes, and carrots. It's naturally gluten free and takes about 2 hours, most of it hands-off.
The beef gets so tender it falls apart with a spoon, and the broth tastes a little sweet and a little savory.
We eat a lot of beef stew in the winter, and this is my kids' favorite. They prefer a lighter broth over the red-wine and Guinness versions.
The cider adds a soft sweetness, the beef stock and tomato paste keep it savory, and the rosemary ties it all together.
If you love the fall flavors in this recipe, try my Slow Cooker Apple Cider Glazed Chicken, Easy Hamburger Soup, and Creamy Italian Sausage Potato Kale Soup, too. The apple cider chicken is the closest match.
Apple Cider Beef Stew Ingredients
- Beef chuck - Chuck has enough fat to turn tender in a long simmer. Leaner cuts dry out. Buy a chuck roast and cut it yourself if the stew meat at your store looks lean.
- Quinoa flour - Coats the beef so it browns and thickens the broth as it cooks. It has a very mild flavor.
- Apple cider - Use sweet, non-alcoholic apple cider, not apple cider vinegar. Apple juice works if you can't find cider.
- Beef stock - I use stock instead of broth because it has more flavor. You can see it in how dark the stew gets.
- Tomato paste - One tablespoon adds depth without making it taste like tomatoes.
- Onion and garlic - The flavor base.
- Fresh rosemary and bay leaves - Rosemary goes really well with the cider. Use 1 teaspoon dried if that's what you have.
- Potatoes and carrots - Cut into 1½ inch pieces so they hold their shape.
- Frozen peas - Go in at the end for color.
See recipe card for quantities.
Make it Gluten Free
This stew is naturally gluten free as written. I've tried many ways to make beef stew gluten free, and quinoa flour in the browning step is my favorite. Check the labels on your beef stock and quinoa flour, since both can be made in facilities that handle wheat.
How to Make Apple Cider Beef Stew
Season and coat the beef
Season the beef with salt and pepper. Toss each piece in quinoa flour, then shake off the excess.
Brown the beef in batches
Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Brown the beef on each side in two batches so the pan isn't crowded. Move it to a plate.
Cook the garlic, onion, and tomato paste
Add 2 more tablespoons of oil. Cook the garlic for 2 minutes, then cook the onion for a few more minutes. Stir in the tomato paste and cook for a few minutes.
Simmer the stew
Return the beef and its juices to the pot. Add the stock, cider, bay leaves, and rosemary. Bring to a boil, then reduce to a simmer, cover, and cook for about an hour, stirring occasionally.
Add the vegetables
Add the potatoes and carrots, then simmer for another 30 to 45 minutes, until everything is tender. Stir in the peas for the last few minutes.
Season and serve
Pull out the bay leaves. Taste, add salt and pepper, and finish with fresh rosemary or parsley.
Tips for Tender Beef Stew
- Dry the beef first - Pat it dry with paper towels before it goes in the flour. Wet beef steams instead of browning.
- Don't crowd the pot - Brown in two batches. That dark crust adds a lot of flavor.
- Keep it at a low simmer - A hard boil makes the beef tough. You want a few lazy bubbles.
- Adjust the sweetness - Want it less sweet? Use less cider and more beef stock.
- Make it a day ahead - Trust me, it tastes even better the next day.
Serve it with an apple cider mocktail for a fall dinner the whole family can share.
Variations
This stew is easy to adapt to whatever vegetables you have.
- Sweet potato - Swap some or all of the potatoes for sweet potatoes.
- Root vegetables - Add turnips or parsnips with the carrots.
- Butternut squash - Add cubed squash with the potatoes.
- Tomato - Stir in a can of diced tomatoes with the stock.
- Apple juice - Use apple juice if you can't find cider.
Equipment
A 5- to 6-quart Dutch oven. It needs to hold 6 cups of liquid plus the beef and vegetables, and the heavy bottom keeps the stew from scorching during the long simmer.
Storage
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freeze for up to 3 months. The potatoes can get a little soft after freezing. Thaw overnight in the fridge and reheat on the stove.
Apple Cider Beef Stew FAQ
No. It's sweet, non-alcoholic apple cider, the cloudy kind sold near the apple juice. Apple cider vinegar would make the stew far too tart.
You can, but I haven't tested it. I'd love to hear how yours turns out.
A little. The beef stock and tomato paste keep it savory. If you want it less sweet, use less cider and more stock.
About 2 hours. Most of that is the beef simmering on low, so you don't need to stand over it.
I haven't tried that, but I'd love to hear how yours turns out. Brown the beef on the stove first either way.
Gluten free cornbread, a green salad, or crusty bread if you're not eating gluten free.
Apple Cider Beef Stew
Ingredients
- olive oil
- 1 medium onion diced
- 3 garlic cloves chopped
- ½ cup quinoa flour
- 1 ½- 2 pounds boneless beef chuck cut into pieces
- 1 tablespoon tomato paste
- 2 cups apple cider
- 4 cups beef stock I used Kitchen Basics
- 2 bay leaves
- 1 tablespoon fresh chopped rosemary
- 3 potatoes diced into 1 ½ pieces
- 3 carrots cut into 1 ½ inch pieces
- 1 cup frozen peas
Instructions
- Season beef with salt and pepper.
- Heat dutch oven over medium high heat.
- Add 2 tablespoon of olive oil to a dutch oven over medium hight heat. Put quinoa flour in a small bowl and toss each piece of beef in the flour. Shake off the excess each time and throw away any leftover flour.
- Brown beef on each side. You will need to do this in two batches so you don't overcrowd the pan.
- Transfer the browned beef to a plate and set aside.
- Add 2 tablespoon oil and saute garlic for 2 minutes.
- Add onions and cook for another few minutes.
- Add the tomato paste and cook for a few minutes.
- Add beef with any juices back to pan. Add broth, cider, bay leaves, and rosemary to the pot.
- Bring to a boil then reduce heat to low and simmer with the lid on for about an hour, stirring occasionally.
- Add carrots and potatoes and cook for another 30-45 minutes or until everything is tender.
- Add frozen peas and cook for a few more minutes.
- Garnish with fresh rosemary or parsley.
- Season to taste with fresh pepper and salt.
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
Natasha @ Salt and Lavender says
Looks so cozy and comforting! Love it.
Mahy says
Love it! You can never go wrong with comfort and this shouts comfort! Photos are mouthwatering--I want a plate of this right now!
Karen Kelly says
Thanks so much Mahy. Cold weather comfort at it's best.
Sarah Scherer says
This was delicious! Sounded like a crazy amount of apple cider but it really worked. Some of the kids were wary of this, but everyone tried it and everyone loved it. The beef was super tender. It made a nice big batch and 2 had it for leftovers for lunch the next day. Had never made beef stew before but will add it in the rotation. Thanks, Karen!
Karen Kelly says
Sarah, thanks for letting me know. I'm so glad the boys liked it!
Amy says
Beef stew has always been one of my favorites. I've never used apple cider in it but It sounds amazing. I love the way the potatoes and carrots taste after they've cooked in all of that yummy beef stock and with the vinegar I bet they are even better. I will have to try it out! Thanks for the recipe 🙂
Karen Kelly says
I agree. It's the perfect cold weather meal and it's 23 degrees here right now!
anyone4curryandotherthings says
Never mind the tropical heat I am living with now 🙂 - this delicious Stew reminds me of Germany and Snow and cosy fires, and.....:) 🙂
Karen Kelly says
Aw, thanks. I hope you have a cool evening to try it out!
Helen F. says
Ran out immediately to buy ingredients to try this recipe because I love Apple Cider Vinegar & its health benefits. Stew came out a little too tart for my taste. Otherwise, it was delicious, and beef was so tender. Next time tho I would cut vinegar to 3/4 to 1 cup, instead of 2 cups
Karen Kelly says
Hi Helen, It's not apple cider vinegar - just plain old sweet apple cider. That must be why it was so tart. Thanks
Helen says
Oh my gosh, Karen, my mistake !!! Haste makes waste. Thanks for setting me straight! I had just made a huge batch of Fire Cider that calls for Apple Cider Vinegar so that was on my mind!!! Now it explains why the children like your recipe better with cider - sweet apple cider!
Elaina says
This stew was delicious. It smelled amazing cooking on the stovetop this afternoon and he flavors were so warming and cozy. Perfect for this rainy fall day.
Karen Kelly says
Thanks so much for letting me know!
Alex says
By “apple cider” do you mean a regular alcoholic sweet/sour drink, right? Like those popular in UK?
Karen Kelly says
I mean non alcoholic apple cider which is unfiltered apple juice. You could also use apple juice and the alcoholic one might be good too!