Apple Cider Beef Stew
Main Dish
Source: Healthy Meal Prep
Serving size: 4
Cook time: 1 hour 30 mins
Ingredients
- 2 pounds (908g) beef stew meat, cut into 1-inch cubes
- 1 1/2 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil or extra-virgin olive oil
- 1 large yellow onion, cut into chunks
- 1 tablespoon apple cider vinegar
- 2 tablespoons arrowroot powder
- 2 cups (480ml) apple cider juice
- 2 cups (480ml) low-sodium beef broth
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 large or 2 small-to-medium turnips, chopped
- 4 medium carrots, sliced
- 3 celery ribs, chopped
- Fresh thyme sprigs, for garnish (optional)
Directions
- Pat the beef dry with paper towels. Season with salt and pepper.
- In a large stockpot or Dutch oven, heat the oil over medium-high heat. Working in batches, place the beef in the pot and sear on all sides until golden, 2 to 3 minutes per side, then remove to a plate.
- Place the onion in the pot and pour in the vinegar (which will help loosen the browned bits from the bottom of the pan) and cook for 3 to 4 minutes, until the onion is softened. Return the beef to the pot and stir in the arrowroot powder, coating the beef and vegetables, until fully dissolved.
- Add the cider, broth, thyme, and bay leaf. Use a large spoon or spatula to stir everything together. Bring the broth to a boil, then reduce the heat to low and simmer partially covered for 1 hour.
- Add the turnips, carrots, and celery. Cook for an additional 20 to 30 minutes, or until the vegetables are fork-tender. Remove the bay leaf and, if you'd like, garnish with fresh thyme.