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apple beef stew in a white dutch oven with a spoon in it.
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5 from 5 votes

Beef Apple Stew

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 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Stews
Cuisine: German
Servings: 4
Calories: 682kcal
Author: Adina

Equipment

  • Large Dutch oven or thick-bottomed pot

Ingredients

  • 900 g stewing beef chuck 2 lbs, Note 1
  • 1 tablespoon all-purpose flour
  • 2-3 tablespoons vegetable oil
  • 2 large onions
  • 2 large garlic cloves
  • 2 bay leaves
  • 500 ml beef stock low-sodium, 2 cups, Notes 2, 3
  • 250 g carrots 9 oz, 4-5 medium
  • 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
  • 200 ml heavy cream ¾ cup
  • 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 1 tablespoon flour. Remove excess flour by patting the meat pieces with your hands.
  • 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.
  • 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.
  • Simmer: Place the lid on top, bring the stew to a boil and simmer for 60 minutes.
  • Add the sliced carrots and simmer for another 15 minutes.
  • Add the peeled and chopped apples and simmer for another 15 minutes.
  • 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 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.

Notes

  1. 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.
  2. 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.
  3. How much honey and balsamic you need depends on the tartness of the apples.
  4. Don't overcrowd the pan, or the beef will release too much juice and start cooking in its own juices instead of searing.

Nutrition

Serving: 1/4 of the dish | Calories: 682kcal | Carbohydrates: 32g | Protein: 56g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.05g | Cholesterol: 196mg | Sodium: 438mg | Potassium: 1443mg | Fiber: 5g | Sugar: 19g | Vitamin A: 11258IU | Vitamin C: 14mg | Calcium: 131mg | Iron: 6mg