Cinnamon Apple Cider Beef Stew Recipe
Prep Time:
10 minutes
Cook Time:
3 hours, 12 minutes
Servings:
4 Servings
Ingredients
  • 1 pound beef chuck stew meat, cut into large chunks
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste
  • 2 tablespoons olive oil
  • 1 small onion, quartered
  • 3 cloves garlic, peeled and smashed
  • ½ cup apple cider
  • 3 carrots, peeled and chopped
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • ½ cup cranberries
  • 3 cups beef stock, plus more as needed
  • 1 cinnamon stick
  • 1 tablespoon chili powder
  • 1 cup barley
Directions
  1. Sprinkle beef with flour and 1 teaspoon each of salt and pepper to coat.
  2. Warm oil in a Dutch oven over medium-high heat.
  3. Once hot, add the beef, searing until browned on each side, about 5–10 minutes.
  4. Add the onion and garlic and cook until beginning to brown, about 4–5 minutes.
  5. Add the apple cider and scrape any browned bits from the bottom of the pot. Allow to reduce, about 3–4 minutes.
  6. Add the carrots, rosemary, thyme, cranberries, beef stock, cinnamon stick, chili powder, salt, pepper, and barley.
  7. Stir the ingredients, then bring to a simmer. Reduce the heat to low, cover, and cook until meat is tender, about 3 hours. Check the stew every hour and add stock as needed.
  8. Remove thyme, rosemary, and cinnamon to serve.