"There's something soul-warming about beef stew aromas wafting from a kitchen, especially when that stewy delight is made from scratch and crafted with care. Old-fashioned beef stew recipes are an easy fallback, but there's nothing wrong with switching things up a bit. For a sweet and hearty twist on a classic beef stew, we turned to recipe developer Michelle McGlinn, who created a tasty rendition you'll likely make on repeat. The secret is two unexpected ingredients: apple cider and barley."
"It's worth noting that apple juice is an option when apple cider is unavailable. However, it won't be quite the same, since most commercial apple juice is filtered, pasteurized, and often heavily processed. This removes much of the pulp and solids, leaving a clear, sweet, mild flavor. By contrast, non-alcoholic apple cider from fresh-squeezed apples is generally less filtered, bringing more robust apple flavor and complexity to beef stew."
Cinnamon apple cider beef stew uses apple cider to tenderize beef and impart gentle sweetness without adding apple chunks. Barley replaces potatoes to thicken the stew while contributing earthy flavor and fiber. Vegetables and spices such as cinnamon, rosemary, thyme, and chili powder mingle with beef and cider, and fresh cranberries add a tangy contrast. Apple slices can be added for texture if desired. Store-bought apple juice can substitute for cider but offers a milder, filtered flavor; fresh-squeezed nonalcoholic apple cider delivers more robust apple complexity. Homemade cider is suggested when fresh cider is unavailable.
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