Slow Cooker Mulled Cider Beef Stew

Mulled cider brings autumn spice to this American slow-cooker beef stew, where chuck simmers low and slow with broth and root vegetables. The cider’s warm notes melt into a rich, comforting gravy made for cooler evenings.

Serves 6 · 25 min prep · 480 min cook

Estimate for one serving

• 520 cal
• 42g protein
• 34g carbs
• 22g fat
• 3g fiber

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Ingredients

• 2.5 lb beef chuck, cut into 1.5-inch cubes
• 2 cups mulled cider
• 1.5 cups beef broth
• 1 large yellow onion, diced
• 4 carrots, cut into chunks
• 3 celery stalks, sliced
• 1.5 lb Yukon gold potatoes, cubed
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 4 garlic cloves, minced
• 5 fresh thyme sprigs
• 2 bay leaves
• 2 tsp kosher salt
• 1 tsp black pepper
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped

Instructions

1. 1Pat the beef cubes dry and season them well with salt and black pepper. Toss the beef with the flour until lightly coated on all sides.
2. 2Heat olive oil in a large skillet over medium-high heat. Working in batches so the pan is not crowded, brown the beef on all sides until a deep crust forms, about 6 to 8 minutes per batch. Transfer browned beef to the slow cooker.
3. 3In the same skillet, add the diced onion and a splash of the mulled cider, scraping up the browned bits. Cook 3 to 4 minutes until the onion softens slightly, then scrape everything into the slow cooker.
4. 4Add the carrots, celery, potatoes, minced garlic, tomato paste, Worcestershire sauce, thyme sprigs, and bay leaves to the slow cooker with the beef.
5. 5Pour in the remaining mulled cider and the beef broth. Stir gently to combine so the tomato paste dissolves into the liquid. The liquid should nearly cover the ingredients.
6. 6Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is fork-tender and the vegetables are soft but not falling apart.
7. 7Discard the thyme sprigs and bay leaves. Taste the stew and adjust salt and pepper. If you prefer a thicker gravy, ladle some liquid into a small pan, simmer it down for a few minutes, then stir it back in.
8. 8Ladle the stew into bowls, scatter chopped fresh parsley over the top, and serve hot. The mulled cider lends a gentle spiced-apple sweetness that balances the rich beef beautifully.