Description
A cozy and heartwarming stew made with beef, apple cider, and served over fluffy mashed potatoes, perfect for fall.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 onions, chopped
- 4 cloves garlic, minced
- 4 carrots, sliced
- 4 potatoes, diced
- 4 cups apple cider
- 2 cups beef broth
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 1 tablespoon apple cider vinegar
- A pinch of nutmeg
- 4 large potatoes, peeled and cubed (for the mashed potatoes)
- 1 stick of butter
- 1 cup milk or cream
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat and sear beef cubes for 5-7 minutes, seasoning with salt and pepper.
- Add chopped onions and minced garlic, cooking for 3-4 minutes until onions soften.
- Add sliced carrots and diced potatoes followed by apple cider and beef broth.
- Stir in rosemary, thyme, and apple cider vinegar. Bring to a boil, then reduce heat and let simmer for about an hour.
- Meanwhile, boil cubed potatoes in salted water until fork-tender (15-20 minutes). Drain, return to pot, and add butter, milk, and season with salt and pepper. Mash until fluffy.
- Adjust seasonings in stew as necessary, serve over mashed potatoes. Enjoy!
Notes
Serve with fresh herbs, crusty bread, or a garden salad for a complete meal. Leftovers can be refrigerated for 3-4 days or frozen for later.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg