Apple Cider Beef Stew
This Apple Cider Beef Stew is gluten free and full of comfort. It's easy to throw together and tastes great the next day. It's the perfect meal to make for company over the holidays.
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Servings: 4
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.
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