Apple Cider Beef Stew

Ingredients

2 pounds beef stew meat
1 ½ teaspoons kosher salt more or less to taste
1 teaspoon ground black pepper more or less to taste
2 tablespoons vegetable oil
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 pound baby potatoes cut in half
1 ½ cups peeled and chopped carrots cut into 1-inch pieces, about 2 large carrots
1 cup diced celery about 2-3 ribs
1 cup diced onion about 1 medium onion
3 cups apple cider NOT apple cider vinegar
1 ½ cups beef broth
3 tablespoons apple cider vinegar
1 teaspoon dried thyme
⅓ teaspoon dried sage
1 bay leaf

Directions

Season 2 pounds beef stew meat with 1 ½ teaspoons kosher salt and 1 teaspoon ground black pepper.

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat, then add 1 tablespoon of the 2 tablespoons vegetable oil. Add half of the seasoned stew meat and cook until browned on all sides, about 3-4 minutes. Remove to a plate and repeat with the remaining vegetable oil and stew meat.

Add 3 tablespoons unsalted butter to the pot and melt over medium heat. Whisk in 3 tablespoons all-purpose flour and cook for 1-2 minutes, until frothy and nutty in fragrance.

Slowly whisk in 3 cups apple cider, 1 ½ cups beef broth, and 3 tablespoons apple cider vinegar .

Add 1 pound baby potatoes cut in half, 1 ½ cups peeled and chopped carrots ,1 cup diced celery, 1 cup diced onion, 1 teaspoon dried thyme, ⅓ teaspoon dried sage, 1 bay leaf, and the browned stew meat to the pot.

Bring the pot to a boil, then reduce the heat to low, cover with a lid, and simmer for 1-1 ½ hours, until the beef and vegetables are tender.

Before serving, discard the bay leaf and season with additional salt and pepper, if needed. Garnish with fresh thyme, if desired, and serve with crusty bread on the side.