How To Make A Beef Stew With Cider

A few relaxing moments can make someone’s day. This is easily done by inviting them to a hearty homemade meal. You can make cider beef stew a day or so ahead and then all you have to do is reheat it on the stove. Serve it with cornbread and perhaps spiced or spiked cider.


  • 3 tablespoons all-purpose flour
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 2 pounds beef stew meat
  • 3 tablespoons canola or vegetable oil
  • 2 onions, sliced
  • 1 celery rib, sliced
  • 2½ cups apple cider
  • 1 cup beef broth
  • 2 tablespoons cider vinegar
  • 4 carrots, peeled and cut into bite-sized pieces
  • 3 medium-sized russet potatoes, peeled and cut into bite-sized pieces
  • 1 Granny Smith apple, peeled, cored, and cut into bite-sized pieces
  • 1 tablespoon chopped fresh thyme leaves
  • 2 teaspoons cornstarch (optional)


  1. Combine flour, salt, and pepper. Sprinkle over beef and toss to coat.
  2. Heat oil in a large (7-quart) Dutch oven or soup pot over medium-high heat.
  3. Working in batches, add the beef to the pot and brown on all sides. Do not brown the beef all at once. Transfer browned beef to a plate.
  4. Reduce heat to medium and add onions and celery. Cook, stirring occasionally until onions have softened, about 5 minutes.
  5. Add browned beef, cider, broth, and vinegar. Bring to a boil then reduce heat to a simmer. Cover and cook for 1 hour.
  6. Add carrots and stir to combine. Cover and cook for 1 hour.
  7. Add potatoes, apple, and thyme. Stir to combine. Cover and cook until potatoes are tender, about 30 to 45 minutes.
  8. Taste and adjust seasoning with additional salt and pepper.
  9. For a thicker stew, dissolve cornstarch in 2 tablespoons cold water and stir in, a little at time, until desired consistency is reached, during the final 10 minutes of cooking.