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
For a richer flavor, consider deglazing the pot with a splash of red wine after browning the meat. You can also adjust the thickness of the stew by varying the amount of flour slurry used. If you prefer a thicker stew, increase the flour by one tablespoon. The dish can be prepared a day in advance, as the flavors meld beautifully overnight.
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