Beef Apple Stew

5 from 5 votes

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.

Prep Time30

Cook Time1 30

Total Time2

Course: Stews

Cuisine: German

Servings: servings

Calories: 682kcal

Author: Adina

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 ½ teaspoon dried
2 sprigs marjoram or ½ teaspoon dried
2 apples medium, tart
1-2 teaspoons clear honey to taste, Note 4
1 teaspoon balsamic vinegar more to taste
¾ 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.
¾ 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.

Nutrition