Description
This hearty stew is perfect for a cozy dinner. It combines tender beef with fresh vegetables in a savory broth.
Ingredients
Scale
- 2 lbs stew beef (cut into chunks)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large yellow onion (diced)
- 3 large carrots (sliced)
- 2 ribs celery (sliced)
- 1½ pounds baby red potatoes (halved or quartered)
- 2 teaspoons garlic powder
- ½ teaspoon dried thyme
- 2 oz packet Lipton onion soup mix
- 1 oz packet brown gravy mix (dry)
- 2 cups apple cider
- 1 cup frozen green peas
- Salt & pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- In a large Dutch oven, melt butter and oil over medium-high heat. Add the stew beef and brown on all sides, working in batches if needed. Drain excess grease if necessary.
- Stir in onions, carrots, celery, and potatoes. Sprinkle garlic powder, thyme, onion soup mix, and gravy mix over the top.
- Pour in the apple cider and stir everything together. Bring to a gentle simmer. Cover and reduce heat to low. Simmer for 2 hours, stirring occasionally, until beef and vegetables are fork-tender.
- In the final 10 minutes of cooking, stir in the frozen peas and cook uncovered until peas are heated through and the stew thickens slightly. Add a couple tablespoons of water if needed to loosen the broth. Season to taste with salt and pepper. Garnish with fresh parsley if desired. Serve hot.
Notes
- To enhance the flavor, marinate the stew beef in the apple cider for a few hours before cooking.
- For a thicker stew, you can mix a tablespoon of cornstarch with water and stir it in during the last few minutes of cooking.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg