This Beef Apple Stew is a heartwarming fall dish, blending tender beef with naturally sweet apples and nutrient-rich carrots in a creamy, flavorful sauce.
Packed with protein, fiber, and wholesome ingredients, it delivers lasting satisfaction while supporting healthy eating.
Simple to prepare and perfect for meal prep, it’s a nourishing, cozy choice for everyday dining.
Beef Apple Stew
Equipment
- Large Dutch oven or heavy-bottomed pot (1)
- Cutting board – 1
- Chef’s knife (1)
- Measuring cups and spoons (1 set)
- Wooden spoon or tongs (1)
- Small mixing bowl (1)
Ingredients
- 2 lbs 900 g stewing beef chuck, cubed
- 1 tablespoon all-purpose flour
- 2 –3 tablespoons vegetable oil
- 2 large onions diced
- 2 large garlic cloves minced
- 2 bay leaves
- 2 cups 500 ml low-sodium beef stock
- 4 –5 medium carrots 250 g, sliced
- 2 sprigs fresh thyme or ½ teaspoon dried thyme
- 2 sprigs fresh marjoram or ½ teaspoon dried marjoram
- 2 medium tart apples peeled and diced
- 1 –2 teaspoons clear honey adjust to taste
- 1 teaspoon balsamic vinegar or to taste
- ¾ cup 200 ml heavy cream
- 1 tablespoon all-purpose flour
- Fine sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Preparing the Beef: Begin by selecting high-quality stewing beef chuck with some marbling for tenderness and flavor. Trim away any excess fat, then cut the beef into uniform, bite-sized cubes of about 1 to 1.5 inches. Pat the beef dry with paper towels — this step is essential to ensure a good sear. Place the beef in a large mixing bowl, sprinkle one tablespoon of all-purpose flour over it, and toss gently until evenly coated. Pat off excess flour to prevent clumping during cooking.
- Searing the Beef: Place a large Dutch oven or heavy-bottomed pot over medium-high heat and add 2 tablespoons of vegetable oil. Heat until shimmering but not smoking. Add the beef cubes in batches to avoid overcrowding — this ensures proper browning instead of steaming. Sear each batch for about 5 minutes, turning the pieces with tongs so they brown evenly on all sides. Remove each batch to a plate, adding a bit more oil as necessary for the next batch. This step builds a deep, savory flavor base for the stew.
- Sautéing Aromatics: With the last batch of beef still in the pot, add the diced onions and minced garlic. Stir frequently over medium heat for about 4–5 minutes until the onions soften and turn translucent, releasing a gentle sweetness. The garlic should become fragrant but not burn — burnt garlic will add bitterness to the stew. Stir constantly to ensure even cooking and prevent sticking. This process creates the aromatic foundation for the stew’s rich flavor profile.
- Combining Meat and Aromatics: Return all the browned beef to the pot, stirring gently to combine with the onions and garlic. Add two bay leaves for aroma and depth. Pour in 2 cups (500 ml) of low-sodium beef stock, ensuring the liquid almost covers the beef cubes. Scrape the bottom of the pot with a wooden spoon to release any browned bits, which intensify the stew’s flavor. This step is essential for creating a rich and satisfying base.
- Initial Simmering Stage: Cover the pot with a tight-fitting lid and bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low and allow the stew to simmer for about 60 minutes. Slow cooking breaks down the beef fibers, producing tender, melt-in-your-mouth chunks. Check occasionally to ensure the stew bubbles gently, adjusting heat if necessary to avoid scorching. This stage is where the stew begins to develop depth and richness.
- Adding Vegetables and Herbs: After the first simmer, uncover the pot and add the sliced carrots, fresh thyme sprigs (or dried thyme), and marjoram sprigs (or dried marjoram). Stir gently to incorporate the ingredients evenly. Re-cover the pot and simmer for another 15 minutes, allowing the carrots to soften and release their natural sweetness, enhancing the stew’s depth and nutritional value.
- Introducing Apples: Peel and dice two medium tart apples and add them to the stew. Stir gently to mix them evenly without breaking the pieces. Cover the pot again and let the stew simmer for an additional 15 minutes. This stage allows the apples to soften slightly while keeping some texture and infusing the stew with a natural, subtle sweetness that balances the savory flavors beautifully.
- Balancing Flavors: Taste the stew to evaluate the balance of flavors. Depending on the tartness of the apples, add 1–2 teaspoons of clear honey for sweetness and one teaspoon of balsamic vinegar to enhance depth. Stir gently and taste again to ensure a harmonious balance. This step allows the stew to be adjusted to personal preference, creating a final dish that is perfectly seasoned and flavorful.
- Creating the Creamy Finish: In a small bowl, whisk together ¾ cup (200 ml) heavy cream with one tablespoon of all-purpose flour until smooth to form a slurry. Slowly pour the mixture into the stew while stirring constantly to avoid lumps. Allow the stew to simmer gently for another 1–2 minutes so the sauce thickens and flavors fully meld. This final step creates a creamy, velvety texture that makes the stew deeply comforting.
- Final Seasoning and Serving: Season the stew with fine sea salt and freshly ground black pepper to taste. Stir gently and allow it to rest for a few minutes so the flavors develop fully. Remove bay leaves and herb sprigs before serving. Serve hot, garnished with fresh parsley or thyme if desired, alongside crusty bread, mashed potatoes, or buttered noodles. This stew makes a perfect hearty meal for fall evenings or a satisfying make-ahead dinner.
Notes
- Use chuck beef for optimal tenderness and flavor — it becomes wonderfully soft during slow cooking.
- Pat the beef dry before searing to ensure a rich, caramelized crust.
- Use low-sodium beef stock to better control seasoning and avoid overly salty stew.
- Tart apples (such as Granny Smith or Braeburn) work best for balance — sweeter apples will alter the flavor profile.
- Adjust honey and balsamic vinegar based on apple sweetness for a perfectly balanced stew.
- Avoid overcrowding the pan while browning beef to prevent steaming instead of searing.
- Simmer gently to avoid toughening the beef and ensure all flavors meld beautifully.
Chef’s Secrets: Perfect Stew Every Time
Creating a stew that bursts with flavor is all about patience and technique.
The key is searing your beef in batches to lock in juices and build a deep, savory base.
Don’t rush this process — it’s what transforms a stew from ordinary to extraordinary.
Choosing fresh herbs, like thyme and marjoram, adds a fragrant aroma that elevates the dish.
Adding apples near the end preserves their texture and subtle sweetness without making them mushy.
The final cream and flour slurry not only thickens the stew but creates a luxurious mouthfeel that makes every spoonful deeply satisfying.
Serving Suggestions: Delicious Pairing Ideas
Beef Apple Stew pairs beautifully with a variety of sides.
Serve it with crusty artisan bread to soak up the rich sauce, or alongside buttery mashed potatoes for a hearty dinner.
Egg noodles, rice, or roasted root vegetables are equally delightful options.
Garnish with fresh parsley or thyme for a pop of color and flavor.
For an autumn-inspired twist, pair it with a light, fruity red wine or a crisp apple cider to complement the stew’s sweet-savory balance.
Storage Tips: Keep Stew Fresh Longer
This stew stores exceptionally well, making it ideal for meal prep.
Allow it to cool to room temperature before transferring to airtight containers.
Refrigerate for up to 3–4 days, reheating gently over low heat to maintain tenderness.
The flavors often deepen after a day or two, so leftovers can taste even better.
For longer storage, freeze in portion-sized containers for up to 2–3 months.
When reheating frozen stew, thaw overnight in the refrigerator and warm slowly on the stovetop to preserve texture and flavor.
Frequently Asked Questions
1. Can I make this stew in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. After browning the beef and sautéing the aromatics, transfer everything to the slow cooker and cook on low for 6–8 hours.
Add the apples during the last hour of cooking to retain their texture.
2. Can I substitute chicken or vegetable stock?
Absolutely. While beef stock adds the richest flavor, chicken stock works well for a lighter profile, and vegetable stock can make this dish slightly milder. Adjust seasoning to taste accordingly.
3. What is the best apple variety to use?
Tart apples like Granny Smith, Braeburn, or Honeycrisp work best. They hold their texture during cooking and provide a perfect sweet-tart contrast to the savory stew.
Sweeter apples will make the stew richer and sweeter, which you can adjust by reducing honey.
4. How do I make the stew thicker?
If the stew needs extra thickness, whisk together an additional tablespoon of flour with a small amount of cream or cold water, then stir it into the stew and simmer for a few minutes.
Alternatively, mash a few cooked carrots and stir them back in to naturally thicken the sauce.
5. Can this recipe be made ahead of time?
Yes. This stew is perfect for making ahead. Prepare the stew as directed and store it in the refrigerator for up to 3 days.
Reheat gently before serving. Flavors will deepen over time, making it even more delicious the next day.
