Beef Stew with Leek, Fennel & Apple Cider

As the tail end of fall settles in, the days feel shorter and the air a little sharper—the kind of weather that calls for something warm and grounding. I had planned to make a classic red-wine beef stew, only to realize I’d run out of wine at the exact moment everything was chopped and ready to go.

So I reached for what I did have: a bottle of apple cider.
A happy accident.

What followed was the cleanest, freshest beef stew I’ve made in a long time—light, aromatic, and gently sweet from the cider, with roasted fennel seeds and leeks adding beautiful depth. As it simmered away, the pot transformed into everything I love about these last days of fall: comforting, bright, and quietly surprising.

The result is a slow-braised bowl of tenderness—soft carrots, melting leeks, and beef infused with the gentle warmth of crushed fennel seeds. The cider lifts the richness of the broth, creating an aroma that drifts through the house and inevitably brings someone into the kitchen asking, “Is it ready yet?”

Ingredients – Serves 4-5

• 2 lbs stewing beef, cut into chunks
• 3 carrots, sliced into rounds
• 3 celery stalks, chopped
• 1 large leek, white and light green parts sliced
• 4–5 garlic cloves, minced
• 2–3 Romano tomatoes, chopped
• 2 tbsp olive oil
• Salt & pepper, to taste
• 1 tsp roasted and crushed fennel seeds
• 1 cup apple cider (non-alcoholic or hard cider both work)
• 1 cup beef broth
• Water, as needed

1. Heat the olive oil in a heavy pot or Dutch oven over medium-high heat.
   Pat the beef dry, season generously with salt and pepper, and brown it in batches.
   Remove and set aside.
2. In the same pot, add the sliced leek and cook for 2–3 minutes until softened. Stir in the carrots, celery, and chopped tomatoes. Cook another 5 minutes.
3. Sprinkle in the roasted, crushed fennel seeds, letting them bloom in the heat. Taste and adjust salt and pepper.
4. Pour in the apple cider, scraping up the browned bits from the bottom of the pot. Let it simmer for 2 minutes.
5. Return the browned beef (and juices) back to the pot. Pour in the beef broth and add enough water to just cover the ingredients. Bring to a gentle boil, then reduce the heat to low. Cover and let simmer for 2–3 hours, or until the beef is tender.
6. Check liquid levels—add more water if the broth reduces too much. Taste and adjust seasoning.

Serving Ideas

• Serve with crusty bread.
• Garnish with parsley or a drizzle of olive oil for a fresh finish.
• Even better, the next day—make extra!

Bon appétit!