Apple Beef Stew
This apple beef stew balances just the right amount of sweetness in a rich, savory beef stew for the cozy autumn dinner.
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Servings: 4
Calories: 686kcal
Ingredients
- 1½ pounds beef stew cubes
- 1½ teaspoons kosher salt (plus more to taste)
- ¾ teaspoon black pepper (plus more to taste)
- ¼ cup all-purpose flour
- 1 tablespoon neutral oil (plus more if needed)
- 1 yellow onion (peeled and diced)
- ¾ pound carrots (peeled, trimmed, halved lengthwise, and cut into half-moons cross-wise)
- 3 ribs celery (trimmed and diced)
- 6 cloves garlic (peeled and minced)
- 1 teaspoon dry thyme
- 4 cups beef stock
- ¾ pound Honeycrisp apples (peeled, cored, and diced; or use Fuji or Pink Lady apples; about large 2 apples total)
- 2 teaspoons Dijon mustard
- ¼ cup parsley (loosely packed and minced; plus more for serving)
For serving:
- 8 ounces broad egg noodles
- 2 tablespoons butter
- ¼ cup parsley (loosely packed and minced)
- 1 teaspoon dry chives
- 1 teaspoon garlic powder
- Salt and pepper (to taste)
Instructions
Brown the beef:
- Place the beef stew cubes in a large bowl with 1½ teaspoons kosher salt, ¾ teaspoon black pepper, and ¼ cup all-purpose flour. Toss to coat.
- Heat 1 tablespoon neutral oil in a wide pot over medium heat. Add the beef in batches, cooking in an even layer until well-browned on both sides. Transfer to a bowl and continue in batches until all the beef is browned. Adjust the heat as needed to prevent burning.
Start the stew:
- Add a bit more oil to the pot, if needed, and adjust the heat back to medium. Add the diced onion, carrots, and celery. Sauté for 5 minutes. Season with salt and pepper.
- Add the minced garlic and thyme and cook, stirring often, for 1 minute until fragrant.
- Return the beef to the pot along with any juices from the bowl.
Simmer the beef stew:
- Add the beef stock and diced apples. Bring to a boil. Reduce the heat to low and simmer, partially covered, for 1 hour and 30 minutes, or until the beef is tender and the liquid has reduced and thickened. Add more liquid if the stew reduces too quickly or begins to stick. Taste the stew periodically and add more salt if needed.
Cook the egg noodles:
- About 30 minutes before the stew finishes simmering, make the egg noodles. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions. Drain and return the pot to the stovetop.
- Turn the heat on the pot to medium and add the butter, minced parsley, dry chives, and garlic powder. Stir for about 1 minute until fragrant. Add the egg noodles and toss to coat. Turn off the heat and season with salt and pepper. Keep warm.
Finish the stew:
- Add 2 teaspoons of Dijon mustard and simmer for 5 minutes.
To serve:
- Add the minced parsley to the beef stew right before serving. Divide the egg noodles between shallow bowls. Spoon the beef stew on top. Enjoy!
Nutrition
Calories: 686kcal | Carbohydrates: 72g | Protein: 53g | Fat: 21g | Sodium: 1560mg | Fiber: 8g | Sugar: 15g | Vitamin C: 23mg
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