Fall Apple Cider Beef Stew over Mashed Potatoes
A cozy and heartwarming beef stew infused with apple cider, served over creamy mashed potatoes, perfect for those chilly autumn nights.
Ingredients
For the Beef Stew
- 2 pounds beef chuck, cut into 1-inch cubes Use well-marbled beef for best flavor.
- to taste Salt and pepper For seasoning.
- 2 tablespoons olive oil For browning the beef.
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour For thickening the stew.
- 2 cups apple cider Adds sweetness.
- 2 cups beef broth Choose a good quality broth.
- 2 tablespoons Worcestershire sauce For umami flavor.
- 4 large carrots, peeled and cut into 1-inch pieces
- 3 medium potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped For garnish.
For Mashed Potatoes
- 5 large russet potatoes, peeled and quartered For a fluffy texture.
- 1/2 cup milk Adjust for desired creaminess.
- 1/4 cup butter For richness.
- to taste Salt and pepper For seasoning.
Instructions
Preparation
- Start by seasoning your beef cubes generously with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat and brown the beef in batches until all sides are nicely browned. Remove from pot.
- In the same pot, add the chopped onion and cook for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute.
- Stir in the tomato paste, then sprinkle the flour over everything and cook for about 2 minutes.
- Gradually pour in the apple cider while scraping up any bits stuck to the pot. Stir in the beef broth and Worcestershire sauce.
Cooking
- Add the beef back into the pot along with the chopped carrots, potatoes, bay leaves, and dried thyme. Stir and bring to a simmer.
- Cover and decrease the heat to low. Let it cook for about two hours, stirring occasionally, until the beef is fork-tender.
- Meanwhile, boil the quartered russet potatoes in a pot of salted water until fork-tender (around 15-20 minutes). Drain and mash with milk and butter. Season with salt and pepper.
- Once the stew is ready, remove the bay leaves and serve it over mashed potatoes. Garnish with chopped parsley.
Notes
Store leftovers in an airtight container in the fridge for up to three days, or freeze for longer storage. Reheat gently with a splash of broth or water.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 60gProtein: 40gFat: 20gSaturated Fat: 8gSodium: 800mgFiber: 5gSugar: 10g
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