Apple Cider Beef Stew Recipe – Step By Step Guide:- Apple Cider Beef Stew is a dish that mixes the sweet and acidic flavours of apple cider with soft beef ingredients to create a dish that is both cosy and hearty. The whole family will be able to take pleasure in this stew, which is ideal for making on winter evenings. In spite of the fact that the recipe is simple, the end product is a stew that is not only savoury but also rich. It is delicious when served with crusty bread or on top of mashed potatoes.
Apple Cider Beef Stew Recipe – Step By Step Guide
The Apple Cider Beef Stew is a recipe that combines the sweet and acidic aromas of apple cider with the tender beef ingredients to create a dish that is both comforting and hearty. Every member of the family will be able to take delight in this stew, which is perfect for preparing on chilly evenings during the winter. The stew that is produced as a result of following this recipe is not only flavorful but also opulent, despite the fact that the recipe itself is straightforward. When served with crusty bread or on top of mashed potatoes, it is a delectable dish.
Ingredients
- 2 pounds of beef chuck, cut into 1-inch cubes
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 4 carrots, peeled and cut into 1-inch pieces
- 3 celery stalks, chopped
- 2 large potatoes, peeled and cubed
- 2 cups of apple cider
- 4 cups of beef broth
- 1 cup of water
- 2 tablespoons of tomato paste
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon of fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions:
Getting the Beef Ready: First, season the beef cubes with salt and pepper. Then, set them aside. A large Dutch oven or heavy-bottomed pot should be heated over medium-high heat with one tablespoon of olive oil for the purpose of heating. In order to prevent the skillet from becoming overcrowded, brown the meat in batches, adding additional oil as required.
When the beef has reached the desired level of browning on all sides, remove it from the pot and set it aside. Aromatics should be cooked: In the same saucepan, if necessary, add the remaining olive oil to the mixture. Add the chopped onion and continue to sauté it for around five minutes, or until it becomes translucent.
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To keep the garlic from burning, add the minced garlic and continue cooking for one more minute while turning it frequently. The addition of liquids and vegetables: Place the potatoes, carrots, and celery in the pot and stir to combine. Mix the garlic and onions together by stirring them together.
Place the steak that has been browned back into the saucepan along with any juices that have accumulated.
Incorporate the water, beef broth, and apple cider into the mixture. Incorporate the Worcestershire sauce and tomato paste into the mixture.
The thyme and bay leaves should be added. You should bring the mixture to a boil, then immediately reduce the heat to a low setting and cover the pot.
Bring the stew to a simmer.
Allow the stew to simmer at a low temperature for around one and a half to two hours, or until the beef is tender and the veggies are sufficiently cooked.
Check the seasoning on a regular basis and add salt and pepper as required. Stir the mixture occasionally.
The Stew Should Be Thicker.
In order to achieve a stew that is more substantial, you can make a slurry by combining cornflour and cold water. Incorporate the slurry into the stew in a slow and steady manner, and continue to cook it for an additional five to ten minutes, or until the stew has reached the desired consistency.
Provide.
Nutrition:
- Calories: 350
- Protein: 30g
- Carbohydrates: 28g
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 90mg
- Sodium: 800mg
- Fiber: 4g
- Sugar: 8g
