Beef Stew with Apples & Roasted Garlic

This is a fabulous recipe for a Beef Stew! Originally posted by Rachel Ray. This tastes even better reheated.

Don’t be afraid of the amount of apple cider and apples. If you didn’t know that they were in here, you’d be left wondering “What is it that makes this so delicious?”

AuthoradminCategoryDifficultyIntermediate

Yields6 Servings
Prep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins

 2 Bulbs of Garlic
 ¼ cup Bacon, cut in matchsticks slices
 3 tbsp Butter
 2 lbs Beef Stew Meat
 2 tbsp Flour
 5 Carrots, cut in chunks
 2 Apples, peeled and chopped
 3 Ribs Celery
 1 Large Onion
 2 Bay Leaves
 2 cups Cloudy Organic Apple Cider
 3 cups Beef Broth
 ½ tsp Thyme
 ½ tsp Parsley
 ½ tsp Sage
 1 cup Frozen Peas

1

Cut the tops of full garlic cloves. Drizzle with olive oil.
Wrap in foil and roast in 400 oven for about 45 minutes.
When a bit cooler, you'll squeeze the mushy garlic out the top and into the stew.

2

In a large dutch oven, cook the bacon until crisp. Remove and set aside, pouring off some of the fat.
Add the butter to the bacon fat.
Season the beef stew meat with salt and pepper, then dredge in flour.
Add to the hot oil and cook until browned. Remove and set aside with the bacon.

3

Add carrots, apples, celery, onion and seasonings to the pot. saute for 5 minutes and then dredge with a bit of flour.

Add cider, beef broth, roasted garlic, bacon and beef.

You can put this in a 350 degree oven or cook it slow on the stovetop.

When you are close to serving time, add about a cup of frozen peas.

Easily adapted to the Instant Pot, either on slow cook or pressure cook.

Ingredients

 2 Bulbs of Garlic
 ¼ cup Bacon, cut in matchsticks slices
 3 tbsp Butter
 2 lbs Beef Stew Meat
 2 tbsp Flour
 5 Carrots, cut in chunks
 2 Apples, peeled and chopped
 3 Ribs Celery
 1 Large Onion
 2 Bay Leaves
 2 cups Cloudy Organic Apple Cider
 3 cups Beef Broth
 ½ tsp Thyme
 ½ tsp Parsley
 ½ tsp Sage
 1 cup Frozen Peas

Directions

1

Cut the tops of full garlic cloves. Drizzle with olive oil.
Wrap in foil and roast in 400 oven for about 45 minutes.
When a bit cooler, you'll squeeze the mushy garlic out the top and into the stew.

2

In a large dutch oven, cook the bacon until crisp. Remove and set aside, pouring off some of the fat.
Add the butter to the bacon fat.
Season the beef stew meat with salt and pepper, then dredge in flour.
Add to the hot oil and cook until browned. Remove and set aside with the bacon.

3

Add carrots, apples, celery, onion and seasonings to the pot. saute for 5 minutes and then dredge with a bit of flour.

Add cider, beef broth, roasted garlic, bacon and beef.

You can put this in a 350 degree oven or cook it slow on the stovetop.

When you are close to serving time, add about a cup of frozen peas.

Easily adapted to the Instant Pot, either on slow cook or pressure cook.

Beef Stew with Apples & Roasted Garlic

Check out my companion post for my favorite way to make mashed potatoes – with parsnips!

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