Description
This Fall Apple Cider Beef Stew over Mashed Potatoes features tender chunks of beef simmered slowly in a rich apple cider and beef broth base, infused with aromatic herbs and hearty vegetables. Served atop creamy mashed potatoes, this comforting stew blends the sweet-tart flavor of apple cider with savory ingredients for a perfect autumn meal.
Ingredients
Scale
Beef Stew
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 2 cups apple cider
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 4 large carrots, peeled and cut into 1-inch pieces
- 3 medium potatoes, peeled and cubed
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped (for garnish)
Mashed Potatoes
- 5 large russet potatoes, peeled and quartered
- 1/2 cup milk
- 1/4 cup butter
- Salt and pepper, to taste
Instructions
- Season the beef: Season the beef cubes evenly with salt and pepper to enhance their flavor before cooking.
- Brown the beef: Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches to avoid overcrowding, and brown on all sides. Remove the browned beef and set aside.
- Sauté onions and garlic: In the same pot, add chopped onions and cook until translucent to build flavor. Add minced garlic and cook for an additional minute until fragrant.
- Add tomato paste and flour: Stir in tomato paste and sprinkle flour over the mixture. Cook, stirring constantly for about 2 minutes to form a roux that will thicken the stew.
- Deglaze and add liquids: Gradually pour in apple cider while scraping the bottom of the pot to lift any browned bits. Add beef broth and Worcestershire sauce, stirring until the mixture is well combined.
- Simmer the stew: Return browned beef to the pot. Add carrots, cubed potatoes, bay leaves, and thyme. Bring to a simmer, cover, and cook on low heat for about 2 hours, or until the beef is tender and flavors meld.
- Prepare mashed potatoes: While the stew simmers, boil russet potatoes in salted water until tender. Drain well.
- Mash potatoes: Mash the drained potatoes with milk and butter, seasoning with salt and pepper to taste until creamy and smooth.
- Finish stew: Remove bay leaves from the stew before serving to avoid a bitter taste.
- Serve: Plate a generous scoop of mashed potatoes and ladle the apple cider beef stew over the top. Garnish with chopped fresh parsley for color and freshness.
Notes
- For richer flavor, brown the beef in batches to avoid steaming.
- If you prefer a thicker stew, simmer uncovered for the last 30 minutes.
- Use fresh apple cider for the best seasonal flavor; avoid sweetened or spiced varieties.
- Leftover stew tastes great and can be refrigerated for up to 3 days.
- For a creamier mashed potato, warm milk before adding.
