Fall Apple Cider Beef Stew
A warm and hearty stew combining tender beef and the sweet tang of apple cider, perfect for chilly autumn evenings.
Ingredients
Main Ingredients
- 2 lbs beef chuck, cut into chunks
- 2 cups apple cider
- 4 cups beef broth
- 3 medium carrots, chopped
- 3 medium potatoes, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp rosemary
- to taste Salt and pepper
- 2 tbsp olive oil
- as needed Mashed potatoes for serving
Instructions
Cooking
- In a large pot, heat olive oil over medium-high heat.
- Add the beef chunks and brown on all sides.
- Add the onion and garlic, and sauté until fragrant.
- Stir in the apple cider, beef broth, carrots, potatoes, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and let it simmer for 1.5 to 2 hours until the beef is tender.
- Serve the stew hot over creamy mashed potatoes.
Notes
For extra flavor, marinate the beef in apple cider for a few hours before cooking. Feel free to add other vegetables like celery or parsnips for more variety. If you want a thicker stew, mix a tablespoon of cornstarch with cold water and stir it in during the last 30 minutes of cooking. Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.