Normandy Beef and Apple Stew

Hearty French stew with tender beef, sweet apples, and aromatic herbs, slow-simmered to rich perfection.

Cuisine: French

Category: Slow Cooker

Prep: 20 minutes. Cook: 135 minutes.

Serves 6.

Ingredients

• 1.5 pounds beef chuck
• 2 medium yellow onion
• 3 medium carrots
• 2 medium apples
• 2 cups chicken stock
• 1 cup red wine
• 1 teaspoon thyme
• 1/2 teaspoon rosemary
• 2 tablespoons olive oil

Instructions

1. Step 1: Cut 1.5 pounds beef chuck into 1-inch cubes. Season with salt and pepper.
2. Step 2: Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Brown beef cubes in batches for 4-5 minutes per side, then set aside.
3. Step 3: Add 2 medium finely chopped yellow onions to the pot and cook for 3 minutes until translucent.
4. Step 4: Add 3 medium peeled and diced carrots, stirring for 2 minutes. Add 2 medium peeled and diced apples, thyme, and rosemary, cooking for 2 more minutes.
5. Step 5: Return beef to the pot and pour in 1 cup red wine, scraping up browned bits. Simmer for 2 minutes to reduce wine.
6. Step 6: Add 2 cups chicken stock, bring to a gentle simmer, then cover and cook on low heat for 2 hours until beef is fork-tender.
7. Step 7: Remove lid, increase heat to medium, and simmer uncovered for 15 minutes to thicken sauce.
8. Step 8: Adjust seasoning with salt and pepper before serving with crusty bread.