This heartwarming stew mixes sweet apples, tender chunks of meat, and warm spices for a perfect fall dish. Serving it over creamy mashed potatoes makes it even cozier!
I love how the apples add a touch of sweetness, making every bite special. Plus, who can resist a steaming bowl on a chilly evening? Grab a spoon and enjoy!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for stewing as it becomes tender when cooked low and slow. If you’re looking for a leaner option, you can substitute with beef round or tri-tip, though it may not be as tender.
Apples: I like using Granny Smith for their tartness, but Fuji or Honeycrisp work well for a sweeter flavor. If you’re avoiding apples, try adding diced sweet potatoes for a similar sweetness and texture.
Apple Cider: Fresh, unsweetened cider is best to keep the balance of flavors. If unavailable, you can use unsweetened apple juice; just be cautious of the added sugars.
Yukon Gold Potatoes: These potatoes are creamy and hold their shape well. Russets could be used instead, but they’ll create a fluffier mash. For a lower carb option, consider cauliflower mash.
How Do You Get the Beef Perfectly Tender in Stew?
The key to tender beef is cooking it low and slow. Here’s how to do it right:
- Browning: Ensure the beef is well-browned. This step adds deep flavor to your stew.
- Simmering: Once everything is combined, gently simmer for 1.5 to 2 hours. This slow cooking process breaks down tough fibers in the meat.
- Don’t rush: Resist the urge to turn up the heat. A low and steady simmer is what helps keep the beef juicy and tender.
By following these tips, you’ll have a cozy stew that’s rich in flavor and perfectly tender! Enjoy the warmth it brings on chilly days.
Fall Apple Cider Stew over Mashed Potatoes
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck roast, cut into 1.5-inch cubes
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and diced
- 2 medium apples (such as Granny Smith or Fuji), peeled, cored, and diced
- 2 cups apple cider (preferably fresh or unsweetened)
- 1 cup beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1/2 tsp ground cinnamon
- 1 bay leaf
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley or thyme for garnish
For the Mashed Potatoes:
- 2 lbs Yukon Gold potatoes, peeled and cut into chunks
- 4 tbsp unsalted butter
- 1/2 cup whole milk (warm)
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe takes about 20 minutes for prep and around 2 hours for the stew to cook. So, set aside about 2 hours and 20 minutes to enjoy this cozy meal from start to finish!
Step-by-Step Instructions:
1. Prepare the Beef:
Season the beef cubes generously with salt and pepper. This adds great flavor right from the start.
2. Brown the Beef:
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Brown them on all sides for about 4-5 minutes. Once browned, remove the beef and set it aside.
3. Sauté Aromatics:
Using the same pot, add the chopped onion and cook for about 5 minutes until softened. Then, add the minced garlic and cook for another minute until you can smell its wonderful aroma.
4. Add Carrots and Apples:
Stir in the diced carrots and apples, cooking them for about 5 minutes until they begin to soften and release their sweet smell.
5. Deglaze & Build Flavor:
Add the tomato paste and stir for a minute before pouring in the apple cider and beef broth. Be sure to scrape up any browned bits stuck to the bottom of the pot—these bits are packed with flavor!
6. Add Beef & Seasonings:
Return the browned beef to the pot. Add the thyme, cinnamon, and bay leaf. Stir everything together until well combined.
7. Simmer:
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the stew has thickened. Give it a stir every now and then.
8. Thicken the Stew (Optional):
If you like a thicker stew, mix the flour with a few tablespoons of cold water to create a slurry. Stir this into the stew and cook for an additional 10 minutes until it’s thickened to your liking.
9. Prepare Mashed Potatoes:
While the stew is simmering, place the potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are fork-tender, which should take about 15-20 minutes.
10. Mash the Potatoes:
Drain the potatoes and return them to the pot. Then add the butter and warm milk. Mash until smooth and creamy, adding salt and pepper to taste.
11. Serve:
On each plate or in a bowl, spoon a generous portion of mashed potatoes. Ladle the delicious apple cider stew over the mashed potatoes. Finish off with a sprinkle of fresh parsley or thyme for a touch of color and flavor.
12. Enjoy:
Serve your hearty meal hot, and enjoy the comforting flavors that celebrate the essence of fall!
This dish perfectly balances the savory richness of the beef stew with the natural sweetness of apples and cider, all complemented by creamy mashed potatoes. Enjoy every cozy bite!
Can I Use Different Meat for This Stew?
Absolutely! While beef chuck is ideal for its tenderness, you can substitute it with pork shoulder or even chicken thighs. Just adjust the cooking time accordingly, as chicken will require less time to become tender.
What Can I Use Instead of Apple Cider?
If you don’t have apple cider, unsweetened apple juice works as a substitute; just be cautious of extra sugars. Alternatively, you can use a mix of broth and a splash of vinegar for a tangy flavor boost that mimics cider.
How Can I Store Leftovers?
Store any leftover stew in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze it for up to 3 months. To reheat, simply thaw overnight in the fridge and warm it on the stove until heated through.
Can I Make the Mashed Potatoes Ahead of Time?
Yes, you can make the mashed potatoes ahead of time! Keep them stored in the fridge, covered. To reheat, add a splash of milk or butter and warm them on the stove, stirring until creamy.