Cider Beef Stew
Originally published as Cider Beef Stew in Taste of Home February/March 1995, p39. When I was a new bride 25 years ago, this recipe was inside a serving dish I received as a gift. It's great on winter evenings served with a loaf of fresh bread. The cider and vinegar help tenderize the meat and provide wonderful flavor to this hearty stew.
Originally published as Cider Beef Stew in Taste of Home February/March 1995, p39. When I was a new bride 25 years ago, this recipe was inside a serving dish I received as a gift. It's great on winter evenings served with a loaf of fresh bread. The cider and vinegar help tenderize the meat and provide wonderful flavor to this hearty stew.
- 1 teaspoon salt
- 1 tablespoon cider vinegar
- 1/2 cup water
- 1 cup apple cider
- 3 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 2 tablespoons canola oil
- 1 pound beef stew meat cut into 1-inch pieces
- 2 large carrots cut into 1-inch pieces
- 1 rib celery cut into 1-inch pieces
- 1 large potato peeled and cubed
- 1 medium onion sliced
- Carbohydrate 31.5404174057161 g
- Cholesterol 74.84274105 mg
- Fat 26.7378898589667 g
- Fiber 3.23710918990544 g
- Protein 24.1455993523254 g
- Saturated Fat 8.46358128310002 g
- Serving Size 1 1 (354g)
- Sodium 167.364078778844 mg
- Sugar 28.3033082158106 g
- Trans Fat 2.88063840845034 g
- Calories 465 calories
Step-by-step
- In a large resealable plastic bag, combine flour, salt and pepper.
- Add beef, a few pieces at a time, and shake to coat.
- In a large saucepan, brown beef in oil; drain.
- Stir in the cider, water, vinegar and thyme; bring to a boil.
- Reduce heat; cover and simmer for 1 hour and 45 minutes or until the meat is tender.
- Add the carrots, celery, potato and onion; return to a boil.
- Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
Acidic components like cider and vinegar actively break down tough collagen matrices in chuck or stew cuts, making them structurally essential rather than merely aromatic. When searing cubed beef in canola oil inside a heavy-bottomed Dutch oven or stockpot, maintain medium-high heat to promote rapid Maillard browning without scorching the flour coating. Crowding the pan drops surface temperature and causes steaming instead of frying, which prevents the development of the crucial fond needed for depth in the liquid braise.
Managing the Braise and Root Vegetables
Simmering tough cuts for nearly two hours requires monitoring liquid levels to prevent scorching on the base of the pot. Introduce root vegetables like potatoes and carrots only during the final forty-five minutes of cooking; adding them simultaneously with the meat results in complete breakdown of their cellular structures and a mushy consistency. As gelatin renders from the connective tissue, it thickens the surrounding cider broth naturally.
- If the sauce becomes too thick during the long simmer, thin it incrementally with water in two-tablespoon increments.
- Store leftovers in an airtight container in the refrigerator for up to four days, where the starches will continue to gelatinize and deepen the flavor profile further.
