Ingredients
Scale
- 2 pounds beef stew meat (cut into 1-inch chunks)
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups high-quality apple cider (not apple juice)
- 1 cup beef broth
- 3 large carrots, peeled and sliced into rounds
- 3 medium russet potatoes, peeled and cubed
- 1 large yellow onion, chopped
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
Instructions
- Step 1: Coat the Beef In a medium bowl or a large resealable plastic bag, combine the flour, salt, and pepper. Add the beef chunks and toss until every piece is evenly coated. This flour coating will help brown the meat and thicken the stew later.
- Step 2: Sear the Meat Heat the olive oil in a large skillet over medium-high heat. Add the beef in batches, making sure not to overcrowd the pan. Brown the meat on all sides for about 5-7 minutes. Transfer the browned beef to your slow cooker. This step adds a deep, caramelized flavor that you shouldn’t skip.
- Step 3: Prepare the Vegetables Place the chopped carrots, cubed potatoes, onion, celery, and minced garlic into the slow cooker on top of and around the beef. Toss them slightly so they are distributed evenly.
- Step 4: Mix the Liquids In a small bowl or measuring jug, whisk together the apple cider, beef broth, and tomato paste until smooth. Pour this mixture over the beef and vegetables in the slow cooker. Add the dried thyme and the bay leaf to the pot.
- Step 5: Slow Cook Cover the slow cooker with its lid. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours. The stew is ready when the beef is fork-tender and the vegetables are soft. Remove the bay leaf before serving.
- Cook Time: 8 hours 20 minutes
- Diet: Gluten-Free (variation mentioned)