Rustic Beef Stew



  • 2 Tbs. all-purpose flour

  • 1 tsp. Salt

  • 1 tsp. Pepper

  • ½ tsp. Fresh or dried thyme

  • 1 Pound cubed stew beef

  • 1 Tbs. olive oil

  • 1 23 oz. container beef broth

  • ¼ cup apple cider vinegar

  • 3-4 medium carrots

  • 1-2 medium potatoes

  • 1 small rutabaga

  • 1 medium apple

  • 1 onion

  • 2 celery stalks


  1. Peel and cut rutabaga, potatoes, carrots, and apple into one-inch cubes. Set aside in a large bowl.

  2. Thinly slice celery and dice onion and set aside in a small bowl.

  3. Combine flour, salt, pepper, and thyme in a large bowl. Toss cubed stew beef in the flour mixture, making sure all surface areas are evenly coated.

  4. Heat olive oil on medium-high heat in dutch oven or heavy-bottomed pot.

  5. Working in batches, brown beef evenly on all sides.

  6. Add onion and celery and cook for two more minutes.

  7. Add broth, apple cider vinegar, and bay leaf.*

  8. Bring to a boil and reduce to medium-low. Simmer for 30-45 minutes.

  9. Add remaining veggies and apple.

  10. Bring to a boil and reduce to low. Cook for an additional 30-45 minutes, or until vegetables are tender.


*You may need to add water to the pot so that everything is covered by one inch of liquid.