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Beef stew with Autumn and Winter Vegetables with a metal spoon.

Stovetop Beef Stew

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This easy Stovetop Beef Stew is full of fresh Autumn Vegetables with hard cider and apple cider that make a tasty broth. Comfort food at its finest!

  • Total Time: 1 3/4 hours
  • Yield: 6 servings 1x

Ingredients

Scale

For The Meat

1 1/2 pounds of Beef Stew Meat

1/2 cup of All Purpose flour

1 teaspoon of Salt

1/2 teaspoon of Pepper

1/2 teaspoon of Paprika

2 teaspoons of dried Parsley

2 Tablespoons of Oil

For The Vegetables

1 medium to large size Golden Beet

8 Cipollini Onions

2 large Carrots

8 Brown Mushrooms

10 small Red Potatoes

8–10 leaves of Lacinato Kale

1 teaspoon of Salt

1/2 tsp of Pepper

1/2 teaspoon of paprika

2 teaspoons of dried Parsley

For The Broth

1 bunch of Fresh thyme (about 5–6 sprigs)

2 Bay Leaves

2 Tablespoons of Tomato Paste

2 cups of Hard Apple Cider (semi-dry or dry)

2 cups of Apple Cider (fresh pressed, not a juice blend)

Instructions

  1. Start by peeling and chopping the vegetables first.
  2. Peel the golden beet, the carrots, and the cipollini onions.
  3. Cut the golden beet into half inch cubes, slice the carrots (1/4 inch slices are fine) and cut the mushrooms in half if they are smaller, or in quarters if they are larger. Cut the baby red potatoes in half or in quarters depending on size. The cipollini onions should be cut in half as well. Chop the kale later while the stew simmers (more on that later in the instructions).
  4. Heat a 6 quart Dutch Oven or stock pot on medium high heat. While the pot is heating, prepare the meat.
  5. Gently pat the one pound of stew meat dry with paper towels. In a medium sized mixing bowl, mix together the 1/2 cup of flour, one teaspoon of salt, 1/2 teaspoon of pepper, 1/2 teaspoon of paprika, and 2 teaspoons of dried parsley. Stir to combine the seasonings, then add the stew meat and toss to coat. 
  6. Add the 2 tablespoons of oil to the pot, then add the stew meat in a single layer. Do what you can to avoid crowding the bottom of the pot. If you have to brown the meat in batches, that’s ok. Brown the meat on each side for 2 -3 minutes. Be sure to reserve the remaining flour mixture for later!
  7.  Add the carrots, cipollini onions, and red potatoes and cook for about 2 to 3 minutes to allow them to start browning a little.
  8. Add the golden beets, mushrooms, the 1 teaspoon of salt, 1/2 teaspoon of pepper, 1/2 teaspoon of paprika, 2 teaspoons of dried parsley, and the 2 bay leaves and bunch of thyme. Stir well.
  9. Next, add the reserved flour mixture and stir to coat everything. Cook for 2 to 3 minutes, until you no longer smell raw flour.
  10. Add the 2 Tablespoons of tomato paste and stir to coat the meat and veggies.
  11. Pour in the 2 cups of hard cider a little at a time, using a wooden spoon to scrape the brown bits from the bottom of the pot. 
  12. Add the 2 cups of apple cider, stir, and bring to a boil (you will need to turn to heat up). Once the stew is boiling, reduce the heat to medium low so the stew reaches a gentle simmer. Cover the pot and cook for one hour. 
  13. While the stew simmers, cut the thick stems from the kale and chop it into one inch square pieces. You’ll want about one cup of chopped kale.
  14. In the final 10 minutes of cooking, remove the lid and stir in the chopped kale. Replace the lid and finish simmering. Once the stew is cooked, spoon into bowls and serve!

Notes

Reheating and Storage– this stew reheats well in the microwave, or you can warm it on low heat in a non-stick saucepan on the stove.

Recipe Variations– If you’d like to change up the veggies, I have a few suggestions!

  • Peeled and slices parsnips
  • Peeled and cubed turnips
  • Shallots

Also, try cutting a Fuji or Gala apple into wedges (removing the seeds and core) and add it to the stew during step 8. It’s really good!

Cipollini Onions– These are a bit harder to peel than a standard onion. If you want this to be a bit easier, you can use half of a small yellow onion chopped into pieces about a half inch in size. I used them in this recipe because I like their sweetness, and they are commonly used in beef stew, but you don’t have to use them if you don’t want to!

  • Author: Amy at The Copper Table
  • Prep Time: 15 minutes
  • Cook Time: 1 1/2 hours
  • Category: Soups, Stews, and Broths
  • Cuisine: American

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 847
  • Sugar: 33.8 g
  • Sodium: 1416.1 mg
  • Fat: 14.4 g
  • Carbohydrates: 132.3 g
  • Protein: 46.3 g
  • Cholesterol: 120.4 mg

Find it online: https://thecoppertable.com/stovetop-beef-stew/