Herefordshire Beef and Cider Stew
Tender chunks of British beef braised slowly with crisp dry cider, carrots, and leeks in a rich, deeply savoury gravy.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •casserole dish with lid
- •chopping board
- •chef's knife
- •wooden spoon
- •measuring jug
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 26 g
- carbs
- 18 g
- fibre
- 4 g
- protein
- 46 g
- calories
- 520 kcal
Instructions
- 1
Preheat your fan oven to 140°C (160°C conventional).
- 2
Toss the diced beef in a bowl with the plain flour, half the salt, and ground black pepper.
- 3
Heat one tablespoon of vegetable oil in a large flameproof casserole dish over medium-high heat on the hob.
- 4
Brown the beef in small batches until deeply caramelised on all sides, then transfer to a plate.
- 5
Add the remaining oil, diced onion, sliced leek, and carrots to the dish and cook for five minutes.
- 6
Pour in the dry cider, scraping up any caramelised brown bits from the base of the dish with a wooden spoon.
- 7
Return the browned beef and any resting juices to the casserole dish, then pour in the hot beef stock.
- 8
Stir in the chopped apple, thyme sprigs, and bay leaves, bringing the liquid to a gentle simmer.
- 9
Cover with a tight-fitting lid and transfer the casserole dish to the oven.
- 10
Braise for two to two and a half hours until the beef is meltingly tender.
- 11
Discard the thyme sprigs and bay leaves, taste the gravy, and season with extra salt and pepper before serving.
Chef's tips
Always use a proper dry or vintage still cider rather than sweet commercial cider to prevent the gravy from becoming sugary. If you prefer a thicker sauce, simmer the finished stew uncovered on the hob for five minutes before serving.
Ingredient substitutions
- traditional dry British cider → 350 ml cloudy apple juice mixed with 1 tbsp cider vinegar
- Hereford braising steak → standard beef chuck, blade, or shin
- plain flour → cornflour (stirred into the hot stew at the end as a slurry)
Storage
Cool completely, transfer to an airtight container, and refrigerate for up to 3 days or freeze for up to 3 months.
Reheating
Reheat gently in a covered saucepan over low heat on the hob until piping hot throughout, adding a splash of water if the gravy is too thick.
Common mistakes to avoid
- •Using sweet drinking cider, which makes the stew cloying and unbalanced.
- •Overcrowding the casserole dish when browning, causing the meat to steam rather than sear.
- •Cooking at too high a temperature, which toughens the beef fibres instead of gently tenderising them.
Serving suggestions
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