Slow Cooker Cider Beef Stew has been a longtime family favourite of ours. This recipes makes a big batch, so if you’re not feeding a small crowd, you’ll get a few meals out of it. And of course, as with all recipes here, it’s gluten-free!
It’s November now, and our weather is gradually becoming cool and dreary. A slow cooker simmering with hot stew will give you a treat to look forward to at the end of the day.
You’ll want to toss the meat with cornstarch and seasonings and brown it in a pan before adding it to the slow cooker. I use an organic cornstarch that’s gluten-free and non GMO. Technically, you could skip this browning step and still have stew. However, it wouldn’t have the beautiful, rich flavour that browning the meat adds. Then, mix the ingredients together in your slow cooker, and your work is done!
Apple Cider or Apple Juice?
Apple cider or juice tenderizes the meat while it simmers and gives it a lovely unique flavour. So, that brings us to the question: What is the difference between apple juice and apple cider? Generally, apple cider is freshly squeezed from apples. There may still be some sediment remaining in it, and it is often unpasteurized. In it’s unpasteurized form, it will become alcoholic, known as hard cider, if left. Apple juice is filtered, pasteurized, and may be reconstituted with water from syrup or powder. Either will work in this recipe.
Here’s a video to show you the steps: