A beef stew with an autumnal feel, made with apple cider instead of broth
Apple cider can replace stock in a beef stew and give the dish a very autumnal sweetness and acidity.
A beef stew with potatoes, carrots, onion, bay leaf, herbs, and a touch of Worcestershire sauce is typically cooked in stock with a little red wine. For an autumnal touch, apple cider, the favorite drink of fall, is a popular substitution that changes the character of the dish.
Home cooks often experiment with cooking liquids. Vegetable juice adds tomato and herb flavors, while dark beer or a cup of coffee imparts a rich, deep, and meatier taste. Apple cider, on the other hand, combines sweetness and acidity, and the acidity helps to tenderize the meat.
Apple cider is only widely available during the autumn months and is different from apple juice. It's made by crushing apples after harvesting and is bottled unfiltered, retaining some of the pulp and more vitamins and minerals. Commercially produced apple cider is pasteurized, but artisanal cider is not, so it doesn't keep for very long. Apple juice, on the other hand, is filtered and pasteurized and contains additives that extend its shelf life. Apple cider is also not strong cider, which is fermented with yeast to convert sugars into alcohol.
If you're making the stew with cider, you'll need to adjust the herbs. Rosemary and tarragon can be substituted with spices that pair well with apples, such as cinnamon and nutmeg. To intensify the flavor, you can add chopped apples near the end of cooking, or whole cranberries.
When experimenting, there are many mistakes to avoid in a beef stew. Adding apple cider is not one of them.
