Name: Slow Cooker Apple Cider Beef Stew Recipe
Cook time: 8 h 20 min
Total time: 8 h 20 min
Ingredients: 2 lbs beef chuck roast, cut into 1-inch cubes; 2 cups fresh apple cider (unfiltered preferred); 1 cup beef broth; 1 lb baby potatoes, halved; 3 large carrots, peeled and sliced into rounds; 1 large yellow onion, chopped; 3 cloves garlic, minced; 2 tablespoons tomato paste; 2 tablespoons olive oil; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 bay leaves; Salt and black pepper to taste; 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional for thickening); Fresh parsley for garnish

Ingredients

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2 lbs beef chuck roast, cut into 1-inch cubes
2 cups fresh apple cider (unfiltered preferred)
1 cup beef broth
1 lb baby potatoes, halved
3 large carrots, peeled and sliced into rounds
1 large yellow onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and black pepper to taste
2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional for thickening)
Fresh parsley for garnish

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Instructions

Season the beef cubes generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, searing all sides until a dark crust forms. This step locks in flavor and adds color to the stew. Once browned, transfer the meat to the slow cooker insert.
In the same skillet, add the onions and cook for 3 to 4 minutes until softened. Stir in the garlic and tomato paste, cooking for another minute until fragrant. Pour in half a cup of the apple cider to deglaze the pan, scraping up any brown bits from the bottom. Pour this mixture into the slow cooker over the beef.
Add the potatoes, carrots, dried thyme, rosemary, and bay leaves to the slow cooker. Pour in the remaining apple cider, beef broth, and Worcestershire sauce. Stir gently to combine all ingredients, ensuring the meat and vegetables are mostly submerged in liquid.
Cover the slow cooker with its lid. Cook on Low for 7 to 8 hours or on High for 4 to 5 hours. The beef is ready when it breaks apart easily with a fork. Avoid opening the lid during the cooking process to keep the heat trapped inside.
If you prefer a thicker stew consistency, whisk together the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the slow cooker about 30 minutes before serving. Turn the heat to High for this final period to allow the sauce to bubble and thicken. Remove the bay leaves before serving.

Cook Time: 8 hours 20 minutes
Diet: Gluten-Free