Description
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.
Ingredients
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 (beef or chicken)
1 tablespoon Worcestershire sauce
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
2 bay leaves
1 tablespoon cornstarch mixed with 2 tablespoons water
4 cups mashed potatoes, for serving
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat.
- Season the beef cubes with salt and pepper, then brown them in batches until seared on all sides. Remove and set aside.
- In the same pot, sauté the onion for about 5 minutes until translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the carrots and celery and cook for about 3 minutes until they begin to soften.
- Return the browned beef to the pot along with the cubed potatoes.
- Pour in apple cider, broth, and Worcestershire sauce, then add thyme and bay leaves. Stir to combine.
- Bring to a gentle simmer, cover, reduce heat to low, and cook for 1.5 to 2 hours, or until the beef is tender.
- Remove bay leaves and stir in the cornstarch slurry. Cook for another 5 minutes until the sauce thickens slightly.
- Taste and adjust seasoning as needed.
- Serve hot over a bed of creamy mashed potatoes.
Notes
Use well-marbled beef for the most tender results.
Apple cider adds gentle sweetness—use fresh, unfiltered cider for the best flavor.
For a gluten-free version, ensure the Worcestershire sauce is gluten-free and use cornstarch for thickening.
Can be made ahead; flavors deepen overnight.
Freezes well for up to 3 months.
Add a pinch of cinnamon or nutmeg for extra warmth, or stir in cream before serving for richness.
Nutrition
- Serving Size: 1 1/2 cups stew with mashed potatoes
- Calories: 540
- Sugar: 14g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg
