Imagine a steaming bowl of Apple Cider Beef Stew with Brussels Sprouts, the rich, earthy aroma of tender beef mingling with the sweet undertones of apple cider, all enveloping your senses in a comforting embrace.
The vibrant orange of carrots and the bright green of Brussels sprouts add color and texture to this hearty dish, making it as pleasing to the eye as it’s to the palate.
This stew has been a lifesaver for me on countless busy weeknights, providing a nourishing meal that fills the kitchen with warmth and coziness.
Whether it’s a Sunday supper with family or a quiet evening after a hectic day, this dish offers solace and sustenance when it’s needed most.
I remember one chilly evening when this stew transformed an ordinary night into a memorable family gathering, with everyone savoring each bite.
Ready? Let’s cook and create your own delicious memories!
Why You’ll Love It
- Delivers bold flavor with the perfect blend of apple cider and spices.
- Uses pantry staples like olive oil, flour, and dried thyme.
- Freezes beautifully for easy future meals and meal prepping.
- Offers hearty nutrition with beef, Brussels sprouts, and carrots.
- Simplifies cooking with a one-pot method using a Dutch oven.
Ingredients
- 2 pounds beef stew meat — cut into 1-inch cubes for even cooking
- 2 tablespoons olive oil — extra virgin for better flavor
- 1 large onion — chopped finely for even distribution
- 3 cloves garlic — minced for aroma and taste
- 2 cups apple cider — choose a crisp variety for a balanced sweetness
- 2 cups beef broth — low-sodium to control salt content
- 1 tablespoon tomato paste — enhances umami flavor
- 2 tablespoons Worcestershire sauce — adds depth and richness
- 1 teaspoon dried thyme — aromatic and earthy
- 1 teaspoon salt — adjust to taste
- 1/2 teaspoon black pepper — freshly ground for best results
- 4 carrots — peeled and sliced for sweetness and color
- 1 pound Brussels sprouts — halved for even cooking
- 2 tablespoons all-purpose flour — use for thickening the stew
- 1 tablespoon fresh parsley — chopped, optional for garnish
Step-by-Step Method
Heat olive oil in your Dutch oven over medium-high heat. Add the beef stew meat in batches, making certain not to overcrowd the pot. Brown each piece on all sides to develop a rich flavor.
Once browned, remove the beef from the pot and set it aside temporarily. This step adds depth to the stew and seals in the juices.
Sauté the Aromatics
Add the chopped onions and minced garlic to the same pot. Sauté them until the onions become soft and translucent.
Stir occasionally to prevent sticking. This process releases the natural sweetness of the onions and the aroma of garlic, forming the base flavor for the stew.
Combine Ingredients
Pour in the apple cider and beef broth, then add the tomato paste and Worcestershire sauce. Stir well to combine all the ingredients.
Return the browned beef to the pot and season with thyme, salt, and black pepper. Mix thoroughly to guarantee even distribution of all the flavors.
Simmer the Stew
Bring the mixture to a boil, then reduce the heat to low. Allow it to gently simmer for 1.5 hours.
This slow cooking method tenderizes the beef and melds all the flavors together. Keep the pot partially covered, stirring occasionally to make sure nothing sticks to the bottom.
Add Vegetables
After 1.5 hours of simmering, add the sliced carrots and halved Brussels sprouts to the pot. Stir them into the stew and continue to simmer for another 30 minutes.
This step allows the vegetables to cook through while absorbing the flavors of the stew.
Thicken the Stew
In a small bowl, mix the all-purpose flour with a bit of cold water to create a smooth slurry. Stir the slurry into the stew and cook for an additional 5 minutes.
This action thickens the stew, giving it a hearty consistency. Adjust the thickness by adding more slurry if desired.
Rest and Serve
Remove the stew from heat and let it rest for 10 minutes before serving.
This resting time allows the flavors to settle and intensify. Garnish with freshly chopped parsley for a touch of color and freshness. Serve the stew hot, enjoying the rich, comforting flavors of this hearty dish.
Ingredient Swaps
- For a gluten-free option, replace the all-purpose flour with a gluten-free flour blend or cornstarch for thickening the stew.
- Substitute the beef stew meat with chicken or turkey for a lighter version, adjusting the cooking time as needed.
- If apple cider is unavailable, use apple juice or a combination of apple juice and a splash of apple cider vinegar to mimic the flavor.
You Must Know
1. Brown the Beef: To maximize flavor, make certain the beef stew meat is well-browned in batches.
This step not only enhances the taste but also adds depth to the stew.
2. Use Quality Apple Cider: Opt for high-quality apple cider as it contributes to the stew’s unique sweet and tangy flavor, complementing the savory elements.
3. Simmer Slowly: Allow the stew to simmer gently for the full recommended time.
This slow cooking process tenderizes the meat and allows flavors to meld perfectly.
4. Adjust Thickness: Tailor the stew’s consistency to your preference by modifying the flour slurry.
For a thicker stew, add an extra tablespoon of flour.
5. Prepare in Advance: Consider making the stew a day ahead.
The flavors develop and intensify overnight, delivering an even richer taste when reheated.
Serving Tips
- Serve the stew in deep bowls for a comforting, rustic presentation.
- Pair with crusty bread or mashed potatoes to soak up the rich sauce.
- Garnish with a sprinkle of fresh parsley for a pop of color.
- Accompany with a glass of red wine for an enhanced dining experience.
- Add a side of roasted vegetables for a complete meal.
Storage & Make-Ahead
Apple Cider Beef Stew can be stored in the refrigerator for up to 3 days.
It also freezes well for up to 3 months.
Preparing the stew a day in advance enhances the flavors.
This makes it an ideal make-ahead dish for gatherings or weeknight dinners.
Reheating
For gentle reheating, use the stovetop on low heat.
Stir occasionally.
Alternatively, use a microwave at medium power.
Reheat in the oven at 300°F until warmed through.
Culinary Traditions and History
Although beef stew has roots that trace back to ancient cooking traditions, the delightful combination of apple cider and beef in this recipe brings a modern twist to a classic dish.
Imagine a cozy evening where the aroma of tender beef mingles with the sweetness of apple cider, creating a comforting warmth that fills the kitchen. This fusion of flavors isn’t just delicious—it’s a nod to the innovative spirit of American cuisine.
As you savor every spoonful, you’re tasting a piece of history, one that celebrates both the humble origins of stew and the inventive use of locally sourced ingredients like apple cider and Brussels sprouts.
It’s a dish that invites you to explore the past while relishing the present.
Final Thoughts
We hope you’re inspired to try this delicious Apple Cider Beef Stew with Brussels Sprouts, and feel free to tweak it to suit your taste buds. Whether you follow the recipe as is or add your own spin, we’re sure it will become a comforting favorite!
Frequently Asked Questions
Can I Use a Slow Cooker for This Recipe?
Absolutely, you can use a slow cooker! I’d brown the meat and sauté the onions first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or until the beef is tender. Enjoy!
What Cut of Beef Is Best for Stew?
I always go for chuck roast when making stew. It’s tender, flavorful, and holds up beautifully during slow cooking. You’ll find it’s perfect for creating a rich, hearty dish that warms the soul.
Is There a Vegetarian Version of This Stew?
I love transforming recipes! For a vegetarian twist, swap beef with hearty mushrooms or chickpeas. Replace beef broth with vegetable broth and enjoy a cozy, plant-based alternative that’s just as comforting and flavorful. Give it a try!
How Long Can the Stew Be Stored in the Freezer?
You can freeze the stew for up to three months. Just make sure it’s cooled completely before transferring to airtight containers. When you’re ready, thaw it in the fridge overnight and reheat gently. Enjoy the comforting flavors anytime!
Can I Substitute Apple Juice for Apple Cider?
You can swap apple juice for cider, but expect a slightly sweeter flavor profile. I find apple cider adds a richer depth. If you don’t mind a hint of extra sweetness, go ahead and substitute!
Apple Cider Beef Stew with Brussels Sprouts
Equipment
- 1 Dutch oven or large pot
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 pound beef stew meat cut into 1-inch cubes
- 2 tablespoon olive oil
- 1 large onion chopped
- 3 clove garlic minced
- 2 cup apple cider
- 2 cup beef broth
- 1 tablespoon tomato paste
- 2 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 carrots peeled and sliced
- 1 pound Brussels sprouts halved
- 2 tablespoon all-purpose flour
- 1 tablespoon fresh parsley chopped (optional)
Instructions
- Heat olive oil in a Dutch oven over medium-high heat.
- Brown the beef stew meat in batches and set aside.
- In the same pot, add onions and garlic, sauté until onions are soft.
- Stir in apple cider, beef broth, tomato paste, and Worcestershire sauce.
- Add browned beef back into the pot and season with thyme, salt, and pepper.
- Bring mixture to a boil, then reduce heat and simmer for 1.5 hours.
- Add carrots and Brussels sprouts, continue to simmer for an additional 30 minutes.
- In a small bowl, mix flour with a bit of cold water to make a slurry.
- Stir the slurry into the stew to thicken, cook for an additional 5 minutes.
- Let the stew rest for 10 minutes before serving.
- Garnish with fresh parsley, if desired, and serve hot.
Notes
