I woke up on the morning of my 10th birthday and helped my mom and dad load my four younger siblings into our friend’s car along with our luggage to go to the airport. We moved from sunny Florida to cool Pennsylvania in the middle of October. Living in Florida was fun, but Pennsylvania is definitely more my vibe. Arriving there in October, for the first time, was truly amazing! All the Autumn colors were in full tilt.

We gained a lot of wonderful friends, traditions and recipes while living in this beautiful place. For example, we got Corn Pudding and Funnel Cakes from Pennsylvania.

Another one of those recipes is Cider Stew from my mom’s friend Gloria. This stew is PERFECT in September when the apple cider is fresh and in season.

Start by tossing the beef, flour and seasonings in a Ziploc bag till the meat is mostly coated.

Heat a heavy pot on the stove. Add a little oil, then the contents of the bag with the beef. Stir for a few minutes till the meat is mostly browned.

Add the cider and vinegar to the pot.

If cider is not available, apple juice can substitute.

Let the meat simmer, stirring occasionally, for ONE hour. The cider smells so good, and it thickens into a thick gravy as the beef cooks.

While the beef is simmering, prep the veggies as directed. Next add the broth, water and veggies. Stir occasionally while letting simmer for another hour.

Use bottled or canned broth, or water with beef soup base or Boullioun.
Use whatever veggies you do or do not want. For example, my sister leaves the celery OUT!

Season with Salt, Pepper and dried Thyme to taste. Add a little at first, and gradually add more till perfect.

Cider Stew

We love to make this in September when apple cider is in season, but it can be made any time of year. It has the same smells and flavors as a classic beef stew, with added hints of the sweet tang of apple cider.
Prep Time 15 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 20 minutes
Course dinner, Soup
Cuisine American


  • 2 lbs. Beef stew meat
  • 3 Tbsp Flour
  • 1 Tbsp Salt
  • ½ tsp Pepper
  • ½ tsp Thyme dried
  • 3 cups Apple cider
  • 2 Tbsp Apple cider vinegar
  • 3 cups Beef broth
  • 1-2 cups Water
  • 2-3 medium Potatoes peeled and chopped
  • 1-2 cups Carrots chopped
  • 1 cup Celery chopped
  • 1 Onion chopped


  • In a gallon sized Ziploc bag combine the meat, flour, salt and pepper. Zip closed and then toss and knead the bag till the meat is mostly or all coated.
  • Heat a large, heavy pot. Add about 1 Tablespoon of Olive Oil to the hot pot. Add the meat. Over medium heat, stir often as the meat browns on the edges. Do not cook all the way through.
  • Add the cider and vinegar. Let it simmer for 1 hour, stirring occasionally.
  • While the meat simmers, prep all the veggies. Wash, peel and chop. Set aside.
  • Add the broth, water and veggies. Simmer for about one more hour. Stir occasionally. Season to taste with salt, pepper and thyme.
Keyword apples, Beef, cider, stew