Beef Apple Stew

Karina Kari

A delicious autumn-inspired stew combining tender beef, sweet apples, and carrots in a creamy, savory sauce.

This nutrient-rich recipe is high in protein, fiber, and flavor, perfect for a cozy dinner or make-ahead meal.

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Prep Time 30

Cook Time 1 30

Total Time 2

Course Main Dish, stew

Cuisine German

Servings 4 servings

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.