Sunday Recipe with Margi Kyle: Halloween Harvest Stew: An Apple Cider Twist on a Fall Favorite

Let the trick-or-treaters have the candy. We’re putting apple cider in the stew—and bringing a little extra fall flavor to dinner.

What makes this Halloween Harvest Stew different? Apple cider, sweet potatoes, and a touch of smoked paprika.Together, they give traditional beef stew a seasonal twist, with gentle apple sweetness, colorful root vegetables, and a subtle smoky note in a rich, savory tomato broth.

Serve it with warm, crusty bread for a cozy Halloween dinner—or any cool fall weekend when you want something hearty simmering in the kitchen.

Recipe Details

Serves: 6–8
Prep time: About 25 minutes
Cook time: 8–9 hours on low, plus optional thickening time
Equipment: 6-quart slow cooker and a large skillet

Ingredients

• 2 pounds boneless beef chuck roast, cut into 1½-inch cubes
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 3 medium carrots, cut into thick pieces
• 1 pound Yukon Gold potatoes, cut into 1½-inch chunks
• 2 medium sweet potatoes, peeled and cut into 1½-inch chunks
• 1 can (14.5 ounces) diced tomatoes, undrained
• 2 cups low-sodium beef broth, divided
• 1 cup unsweetened apple cider—not apple cider vinegar
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 2 bay leaves
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water, optional
• Chopped fresh parsley, optional

Directions

1. Brown the beef.
   Pat the beef dry and season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches, leaving room between the pieces. Transfer to the slow cooker. The beef does not need to be cooked through at this stage.
2. Build the flavor.
   Reduce the skillet heat to medium. Add the onion and cook for about 4 minutes, stirring occasionally. Add the garlic and tomato paste; cook for 1 minute. Pour in ½ cup of the beef broth, scraping up the browned bits from the bottom. Transfer everything to the slow cooker.
3. Add the harvest ingredients.
   Add the carrots, Yukon Gold potatoes, diced tomatoes, remaining 1½ cups beef broth, and 1 cup apple cider. Stir in the Worcestershire sauce, thyme, smoked paprika, and bay leaves. Keep the sweet potatoes refrigerated until Step 4.
4. Slow-cook the stew.
   Cover and cook on low for 6 hours. Stir in the sweet potatoes, cover again, and continue cooking on low for 2–3 hours, until the beef is fork-tender and all the vegetables are soft. Slow cookers vary; allow additional time if needed.
5. Thicken if desired.
   Remove the bay leaves. For a thicker stew, stir the cornstarch and cold water together until smooth, then stir into the hot stew. Turn the slow cooker to high, cover, and cook for another 15–30 minutes, until thickened.
6. Serve dinner.
   Taste and adjust the salt and pepper. Ladle into bowls, sprinkle with parsley if desired, and serve with crusty bread or warm biscuits.

What Makes It Different?

Apple cider is the seasonal twist. It adds a gentle apple flavor to the savory broth, while sweet potatoes bring fall color and smoked paprika adds a subtle smoky balance. Adding the sweet potatoes later helps them keep their shape during the long cooking time.

It’s a comforting beef stew with a harvest-inspired combination of flavors—perfect for Halloween dinner and the cool weekends that follow.