The inspiration for this recipe comes directly from my pal Sophie who texted me this week to ask, “Have you ever cooked your beef in apple cider?” I had not but I was game to try!
Sophie uses at least 2 lbs of beef soup bones to 3 cups cider, so that's the basic recipe. I'd suggest you consider doubling the beef and veggies as Jake and I devoured it and didn't have leftovers! Sophie also likes to make this and freeze some for a future, ready-to-eat meal.
I essentially put all of the ingredients into our Instant Pot and set it for 2 hours (my standard setting for meaty stews). I thought the cider might be too sweet but I was pleasantly surprised!
This recipe is a great option to start off stew season with a break from the traditional flavors of beef stew. Feel free to add spinach at the end for even more local goodness!
- 2 lbs Apple Creek beef soup bones or stew ( I bet it’s good with lamb too!)
- 4-5 local, organic carrots
- 4-5 local, organic potatoes
- 2-3 stalks of local, organic celery (optional)
- 3 cups fresh apple cider
- 1 cup beef broth
- 1 medium local, organic onion or shallot
- ½ tbsp salt
- Peel the carrots and chop into bite-sized coins
- Peel the potatoes and cut into bite-sized cubes
- Dice the celery
- Dice the onion or shallot and place into a Instant Pot or dutch oven with a generous pat of butter.
- Cook until soft, but not yet brown.
- Add the Apple Creek beef and brown on both sides
- Deglaze with the apple cider
- Add the beef broth
- Put all the veggies into your Instant Pot or dutch oven, sprinkle the salt over the top and cook for two hours in the Instant Pot or until beef is fork tender in the dutch oven.
- If using the beef soup bones, use tongs to remove the center bone and be sure to dump the marrow into your broth!
- Break apart the meat of the soup bones with a fork.
- Serve with your favorite crusty bread!