I love how the apple cider gives the stew a gentle sweetness that complements the rich, hearty flavor of the meat. The slow simmering process creates melt-in-your-mouth tenderness, while the combination of vegetables and herbs adds layers of depth. It’s a dish that feels both rustic and refined, making it ideal for cozy dinners or special fall gatherings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 pounds stew meat, cut into 1-inch cubes 2 tablespoons olive oil Salt and pepper to taste 1 large onion, chopped 4 cloves garlic, minced 3 medium carrots, sliced 3 stalks celery, sliced 2 large potatoes, peeled and cubed 3 cups apple cider 2 cups broth 1 tablespoon Worcestershire sauce 2 teaspoons fresh thyme leaves 2 bay leaves 1 tablespoon cornstarch mixed with 2 tablespoons water 4 cups mashed potatoes, for serving
Directions
I start by heating olive oil in a large Dutch oven over medium-high heat. Then I season the meat cubes with salt and pepper and brown them in batches until each side is nicely seared. Once browned, I remove the meat and set it aside.
Using the same pot, I sauté the chopped onion for about 5 minutes until it becomes translucent. I then add the minced garlic and cook it for another minute until it releases its aroma. Next, I stir in the carrots and celery, cooking them for about 3 minutes so they begin to soften.
After that, I return the browned meat to the pot and add the cubed potatoes. I pour in the apple cider, broth, and Worcestershire sauce, followed by the thyme leaves and bay leaves. Once everything is combined, I bring the mixture to a gentle simmer.
I cover the pot, reduce the heat to low, and let it cook for 1.5 to 2 hours, or until the meat becomes tender. When it’s done, I remove the bay leaves and stir in the cornstarch mixture to thicken the stew slightly. I let it cook for another 5 minutes until the sauce has a silky consistency.
Finally, I taste and adjust the seasoning as needed, then serve the stew hot over a bed of creamy mashed potatoes.
Servings and Timing
This recipe makes about 4 servings. It takes 30 minutes of prep time, 2 hours of cooking time, and about 10 minutes of rest time, for a total of approximately 2 hours and 40 minutes.
Variations
Sometimes I like to swap the potatoes in the stew for parsnips or turnips to give it a unique earthy flavor. I’ve also made it with sweet potatoes for a richer sweetness that pairs beautifully with the apple cider. For an extra hint of warmth, I occasionally add a pinch of cinnamon or nutmeg while simmering. If I’m feeling indulgent, I stir in a spoonful of cream right before serving for a velvety finish.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits, making it even tastier the next day. To reheat, I warm it gently on the stovetop over low heat, adding a splash of broth or water if it thickens too much. It also freezes well for up to 3 months — I just thaw it overnight in the refrigerator before reheating.
FAQs
Can I make this recipe ahead of time?
Yes, I often make it a day in advance. The flavors meld beautifully overnight, making it even more delicious.
What type of meat works best for this stew?
I prefer using well-marbled stew meat, which stays tender and flavorful after long cooking.
Can I use apple juice instead of apple cider?
Yes, but I like to use apple cider because it adds a deeper, tangier flavor.
How can I make the stew thicker?
I add more cornstarch slurry or let it simmer uncovered for a few extra minutes until it reaches my desired consistency.
Can I cook this stew in a slow cooker?
Definitely. I brown the meat first, then transfer everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.
What should I serve with this stew besides mashed potatoes?
I like serving it with buttered noodles, rice, or even crusty bread to soak up the rich sauce.
Can I make this recipe gluten-free?
Yes, I just make sure the Worcestershire sauce I use is gluten-free and that I thicken with cornstarch instead of flour.
Does the stew taste sweet from the apple cider?
It has a subtle sweetness that balances the savory broth — not overly sweet, just perfectly cozy.
Can I use dried thyme instead of fresh?
Yes, I use 1 teaspoon of dried thyme if I don’t have fresh on hand.
How do I prevent the meat from becoming tough?
I make sure to simmer it gently and give it plenty of time — the low and slow method is key for tenderness.
Conclusion
This Fall Apple Cider Beef Stew over Mashed Potatoes is the perfect comfort dish when the weather turns cool. The tender meat, sweet cider, and hearty vegetables come together in a flavorful, aromatic sauce that feels like autumn in a bowl. I love serving it for family dinners or cozy weekends at home — it’s warm, satisfying, and always a crowd-pleaser.
A cozy and flavorful Fall Apple Cider Beef Stew simmered slowly with tender beef, apple cider, and aromatic herbs, served over creamy mashed potatoes for the perfect balance of sweet and savory autumn comfort.
