This beef apple stew is perfect for the fall season. A comforting stew loaded with meltingly tender beef, apples, and carrots smothered in a rich, creamy sauce.

I cannot even tell you how much we all love this beef apple stew. Itโs perfect: the beef pieces are incredibly tender, the sauce is creamy, the apples are tart, and they almost dissolve into the gravy, adding a luscious note to the entire dish.
Beef stew is a classic dinner staple all over the world. We all know and love a rich French Red Wine Beef Stew or the amazing Hungarian Beef Goulash, but why not try this autumnal version enriched with apples and cream? I bet you will love it! Or you could learn How to Cook Beef Ribs in the Oven.
And if you would like to try more savory apple recipes, check out Roast Chicken with Apples, Rhubarb Chicken Curry, Braised Fennel with Apples, or learn How to Cook Liver (with Onions and Apples).
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Recipe ingredients
- Beef: Lean, lightly marbled beef chuck or stewing beef (See Recipe FAQ).
- Apples: Two medium tart apples.
- Beef stock: Preferably low-sodium stock to ensure that the dish will not be too salty after cooking. Chicken stock is a good substitute.
- Vegetables: Onions, garlic, carrots.
- Herbs: Thyme and marjoram (fresh or dried) and bay leaves.
- All-purpose flour to flour the meat pieces before searing and to thicken the gravy.
- Dairy: heavy cream thickens the sauce, making it exceptionally creamy and comforting.
- Honey to balance the tartness of the apples.
See the recipe card for full information on ingredients and quantities.
How to make beef apple stew?
- Prepare beef: Cube the meat and dry the pieces with paper towels. Toss them into 1 tablespoon of flour and remove excess flour by patting the meat pieces with your hands (1).
- Sear the meat in batches, adding a bit of oil in between the batches when necessary. You will need about 5 minutes per batch. Turn the pieces of meat with tongs so that they brown all over (2,3).
- Chop the onions and the garlic cloves while the meat is searing (4).
- Brown onions: Leave the last batch of meat in the pot and add the onions and the garlic. Let them get a bit of color, then add the rest of the browned meat (5).
- Simmer: Add the bay leaves. and enough beef stock to cover the meat (6). Place the lid on top, bring the stew to a boil and simmer for 60 minutes (7).
- Add the sliced carrots and simmer for another 15 minutes.
- Add the peeled and chopped apples and simmer for another 15 minutes (8).
- Adjust the taste: Taste and add 1 or 2 teaspoons of honey, depending on the tartness of the apples. Add one teaspoon of balsamic vinegar and check the taste again.
- Thicken stew: Whisk the heavy cream and one tablespoon of flour (9).
- Whisk the slurry into the apple beef stew and simmer gently for about 1 minute (10). Season with salt and pepper to taste.
Expert Tips
- Dry the meat pieces with paper towels and flour them lightly. Donโt skip these steps; they are essential for getting that nice, brown crust on the pieces of meat. The flour also plays a role in thickening the stew.
- Sear the meat in batches, don't overcrowd the pan. If you do that, the beef will release too much juice and start cooking in its own juices instead of searing.
- Scrape the bottom of the Dutch oven very well when you add the chopped onions; those slightly burnt bits will add flavor to the apple beef stew.
- Use good quality beef stock, preferably low sodium. It is better to use something slightly less salted for making the stew and add more salt at the end of the cooking process, if necessary. The stock will reduce, and the whole dish might be too salty if the stock is too salty.
- Honey: When adjusting the taste of the beef stew with apples, only add a little honey at first. Stir to dissolve it in the gravy and then taste again. The amount you need greatly depends on the tartness of the apples.
Recipe FAQ
Cubed lean beef with a bit of marbling (which is excellent for flavor). Itโs also sold under the name of stewing or stew beef. It can come from different cuts of beef, such as chuck, round, shoulder, or sirloin cuts.
I love using a Dutch oven for making beef apple stew or any other stew. If you don't have one, use a thick-bottomed pot with a tight-fitting lid.
Theoretically, you could, but the cream adds richness and smoothness thatโs hard to achieve with just milk. You might try evaporated milk which usually has a fat content of about 7%.
The heavy cream also helps make the gravy thicker; if using milk or evaporated milk, you might need a bit more flour.
Or leave the flour and thicken the gravy with a cornstarch-water slurry.
Refrigerate in an airtight container for 3-4 days. Reheat on the stovetop. If the sauce is too thick after refrigeration, you can loosen it with a bit of broth or milk. Reheat on low heat, often stirring.
Freeze the beef stew with apples in an airtight container for up to 3 months. Defrost in the fridge and reheat before serving.
How to serve?
Make a menu
- Starter: Creamy Parsnip Soup with Carrots
- Sides: Garlic and Rosemary Mashed Potatoes and Buttered Vegetables
- Desserts: Healthy Apple Cake
Do you like this recipe?
Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโt forget to tag #whereismyspoon when you try a recipe!Recipe
Beef Apple Stew
Equipment
- Large Dutch oven or thick-bottomed pot
Ingredients
- 2 lbs stewing beef chuck 1 kg, Note 1
- 1 tablespoon all-purpose flour
- 2-3 tablespoons vegetable oil
- 2 large onions
- 2 large garlic cloves
- 2 bay leaves
- 2 cups beef stock low-sodium,500 ml, Notes 2, 3
- 4-5 medium carrots 250 g/ 9 oz,
- 2 sprigs thyme or ยฝ teaspoon dried
- 2 sprigs marjoram or ยฝ teaspoon dried
- 2 apples medium, tart
- 1-2 teaspoons clear honey to taste, Note 4
- 1 teaspoon balsamic vinegar more to taste
- ยพ cup heavy cream 200 ml
- 1 tablespoon all-purpose flour
- fine sea salt and black pepper
Instructions
- Prepare beef: Cut the meat into bite-sized cubes and dry the pieces with paper towels. Place them in a large bowl and toss them into the flour. Remove excess flour by patting the meat pieces with your hands.2 lbs stewing beef chuck/ 1 kg + 1 tablespoon all-purpose flour
- Brown the beef: Heat 2 tablespoons of oil in the pot. Sear the meat in 2 or 3 batches (Note 5), adding a bit of oil in between the batches when necessary. You will need about 5 minutes per batch. Turn the pieces of meat with tongs so that they brown all over.
- Chop the onions and the garlic cloves in the meantime.2 large onions + 2 large garlic cloves
- Add onions: Leave the last batch of meat in the pot and add the onions and the garlic. Brown them lightly while stirring often.
- Add the rest of the browned meat, the bay leaves, and beef stock. You should add enough stock to almost cover the meat.2 bay leaves + 2 cups beef stock / 500 ml
- Simmer: Place the lid on top, bring the stew to a boil and simmer for 60 minutes.
- Add the sliced carrots, thyme, and marjoram and simmer for another 15 minutes.4-5 medium carrots / 250 g + 2 sprigs thyme + 2 sprigs marjoram
- Add the peeled and chopped apples and simmer for another 15 minutes.2 apples
- Adjust the taste: Taste and add 1 or 2 teaspoons of honey, depending on the tartness of the apples. Add one teaspoon of balsamic vinegar and check the taste again.1-2 teaspoons clear honey + 1 teaspoon balsamic vinegar
- Thicken stew: Whisk the heavy cream and one tablespoon of flour in a small bowl. Whisk the slurry into the stew and simmer gently for about 1 minute. Adjust the taste with salt and pepper again.ยพ cup heavy cream + 1 tablespoon all-purpose flour + fine sea salt and black pepper
Notes
- Meat: Cubed lean beef with a bit of marbling, sold under the name of stewing or stew beef. It can come from different cuts of beef, such as chuck, round, shoulder, or sirloin cuts. I prefer chuck.
- Stock: You can use chicken stock instead. It is better to use low-sodium stock and add more salt at the end of the cooking process if necessary. The stock will reduce, and the whole dish might be too salty if the stock is too salty.
- Adjusting taste: How much honey and balsamic you need depends on the tartness of the apples.
- Don't overcrowd the pan, or the beef will release too much juice and start cooking in its own juices instead of searing.
mjskit says
Oh to have all of those apple to eat and cook with...I'm jealous. ๐ You created a really interesting and tasty dish here. I've not eaten a lot of goulash in my life so I'm not that familiar with it, but I love this recipe. In addition to the use of apples, I love the use of flank steak. I'll be making this soon!
Adina says
Thank you, MJ. I really hope you'll make this and I would be super happy to hear how it was. I suppose goulash is something quite European (original Hungarian, but now at home quite everywhere here), I didn't realise it wasn't so well known in America.
rachel @ atheltic avoacdo says
i love how you added your own twist to goulash by adding apples! This sounds wonderful!
Adina says
Thank you, Rachel! ๐
grace says
i'm thinking hard, but i don't believe i've ever had apples with beef! with pork, yes, all the time, but never with beef--how silly of me! this sounds comforting and delicious. ๐
Adina says
It was the first time for me too, combining apples with beef and it was really delicious.
๐
Angie@Angie's Recipes says
It's rainy, cloudy and cold...I wish I was holding that bowl of stew! This looks really cozy, warming and delicious, Adina.
Adina says
We have the same weather, I wish I had some goulash too now...
Adina says
Apples are indeed great, and I think I have never tried so many savory recipes with apples as I did this year. I used to envy all your avocado recipes, avocado is here sometimes expensive and I end up throwing a lot of it away because I just cannot find the right moment to slice them open, they are either to hard or already spoilt.
Chris Scheuer says
Sounds so wonderful for a child fall day. I'm jealous of all your apples, they're one of my favorite foods and you can do so many delicious things with them.
Monica says
What a hearty meal, with a great balance of flavors. This is perfect for Fall when apple picking and eating apples seems the thing to do right now. I would love a pot of this simmering away on a Sunday.
Adina says
Give it a try, Monica, you won't regret it. ๐
Adina says
Anu, you should really try goulash soon, it is such a warming, comforting dish. Think of it as an European creamy curry. ๐
Anu-My Ginger Garlic Kitchen says
I have never heard of goulash before, but this lsucious dish is making me drool. tempeting me. Absolutely loving this deliciousm flavorful and comfy dish. So YUM!