Apple Cider Beef Stew in a Crock Pot

24 Oct

The first time I made this dish was after watching an episode “The Rachael Ray Show” about a year ago when Rachael made her Autumn Beef Stew. It looked so appetizing so I decided to try it out. I have written the recipe according to the way I made it, with some of the ingredients and cooking methods altered to my needs & tastes.

Time: 1 hour prep, 4+ hours cook                   Serves: 6

Ingredients


  • 1 bulb garlic
  • olive oil for drizzling
  • salt & pepper
  • 2 thick strips bacon, cut into about 1-inch pieces (I used applewood smoked)
  • 2 tbsp flour
  • 4 tbsp butter
  • 1 1/2 pounds beef chuck, cut into about 2-inch cubes (I used boneless chuck shoulder Texas broil, trimmed of excess fat) – patted dry
  • 3 large carrots, sliced on an angle into 2-inch chunks
  • 3 stalks celery, chopped
  • 1 medium onion, chopped
  • 1 apple, chopped (I used Honeycrisp)
  • 2 fresh bay leaves
  • 1 1/2 apple cider
  • 3 cups beef stock (I used 3 cups water + 3 tsp Better Than Bouillon)
  • 1/4 cup cold water + 1 tbsp cornstarch mixed (“slurry”)

How to make it


  • Preheat oven to 400F.
  • Cut ends of garlic bulb to expose cloves. Drizzle with oil and season with salt & pepper. Wrap in foil.
  • Roast 45 minutes. Allow to cool somewhat before handling.
  • Carefully squeeze garlic into a small bowl. Add a splash of apple cider and mash into a paste.
  • Season beef cubes liberally with salt and pepper. Sprinkle with 1 tbsp flour and toss to coat.
  • Heat large skillet over medium heat. Add bacon and cook until crisp on both sides. Transfer to paper towel lined plate.
  • Add 1 tbsp butter to skillet. Once melted, add beef cubes to skillet. Cook until crisp and deep brown on each side, in batches if necessary (once first batch is done, transfer to plate with bacon). Add more butter as needed, 1/2 tbsp at a time.
  • Once all beef is browned & transferred, add 1 tbsp butter to skillet. Add carrot, apple, celery, and onion to skillet. Cook to soften for about 5 minutes, stirring occasionally. Sprinkle with 1 tbsp flour & toss to coat.
  • Combine remaining apple cider with beef stock. Mix in garlic paste.
  • Place browned beef, bacon and veggies into crock pot. Add cider mixture and bay leaves.
  • Cook on low for 4-5 hours until beef is tender. Thicken with cornstarch slurry if needed.
  • Serve with Light and Creamy Mashed Potatoes (increase recipe by half to yield 6 servings) or similar.
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One Response to “Apple Cider Beef Stew in a Crock Pot”

Trackbacks/Pingbacks

  1. Guinness Stout Beef Stew « detroittokyo - January 13, 2013

    […] like this has such comforting qualities about it, especially in the winter in Michigan. I love my Apple Cider Beef Stew version, but a friend left a couple of Guinness Stouts in our fridge the night of our Annual Ugly […]

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