Beef Apple Stew
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
4 servings
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Calories
682 kcal
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Course
Main Course
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Cuisine
German
Beef Apple Stew
Description
This stew starts by dredging beef chuck pieces in flour and browning them in vegetable oil to develop flavor. Onions and garlic are added to the pot and lightly browned before combining with beef stock, bay leaves, thyme, and marjoram. The liquid should almost cover the meat to allow a slow simmer that tenderizes the beef over time.
Carrots and chopped tart apples join the simmering stew, contributing sweetness and texture contrast. The addition of honey and balsamic vinegar balances out the tartness of the apples, creating a layered taste. The stew finishes with a mixture of heavy cream and flour stirred in to thicken, producing a rich consistency and mellow finish. Seasoning with salt and pepper completes the flavor development.
This dish is suitable for cooler days, providing hearty nourishment. The apples and honey introduce brightness that cuts through the richness of the beef and cream. The interplay of fresh and dried herbs supports aromatic depth.
Careful searing avoids overcrowding the pan, ensuring the beef browns properly instead of steaming. Using low-sodium stock allows control over salt levels. Adjust seasoning as needed late in cooking depending on taste and stock concentration.
Ingredients
- 2 lbs beef chuck 1 kg, Note 1, stewing
- 1 tablespoon all-purpose flour
- 2-3 tablespoons vegetable oil
- 2 onion large
- 2 garlic large cloves
- 2 bay leaf
- 2 cups beef stock low-sodium,500 ml, Notes 2, 3
- 4-5 medium carrot 250 g/ 9 oz
- 2 thyme or ½ teaspoon dried, sprigs
- 2 marjoram or ½ teaspoon dried, sprigs
- 2 apple medium, tart
- 1-2 teaspoons honey to taste, Note 4, clear
- 1 teaspoon balsamic vinegar more to taste
- ¾ cup heavy cream 200 ml
- 1 tablespoon all-purpose flour
- sea salt fine
- black pepper fine
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 the flour. Remove excess flour by patting the meat pieces with your hands.2 lbs stewing beef chuck/ 1 kg + 1 tablespoon all-purpose flour
- 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.2 large onions + 2 large garlic cloves
- 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.2 bay leaves + 2 cups beef stock / 500 ml
- Simmer: Place the lid on top, bring the stew to a boil and simmer for 60 minutes.
- Add the sliced carrots, thyme, and marjoram and simmer for another 15 minutes.4-5 medium carrots / 250 g + 2 sprigs thyme + 2 sprigs marjoram
- Add the peeled and chopped apples and simmer for another 15 minutes.2 apples
- 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.1-2 teaspoons clear honey + 1 teaspoon balsamic vinegar
- 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.¾ cup heavy cream + 1 tablespoon all-purpose flour + fine sea salt and black pepper
Notes
- Use beef chuck or similar stewing cuts with some marbling for tenderness and flavor.
- Low-sodium stock is recommended to avoid over-salting after reduction; season later if needed.
- Amount of honey and balsamic vinegar should be adjusted according to the tartness of the apples used.
- Avoid overcrowding the pan during searing to ensure meat develops a proper brown crust instead of releasing excess juice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 682kcal | 34% |
| Carbohydrates | 32g | 11% |
| Protein | 56g | 112% |
| Fat | 37g | 57% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 196mg | 65% |
| Sodium | 438mg | 18% |
| Potassium | 1443mg | 31% |
| Fiber | 5g | 20% |
| Sugar | 19g | 38% |
| Vitamin A | 11258IU | 225% |
| Vitamin C | 14mg | 16% |
| Calcium | 131mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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