Apple Cider Beef Stew over Mash

$- 2 lbs beef chuck, cut into 1-inch cubes - 3 cups apple cider - 4 medium carrots, diced - 3 medium potatoes, peeled and cubed - 1 large onion, chopped - 3 cloves garlic, minced - 2 cups beef broth - 2 tablespoons olive oil - 2 tablespoons all-purpose flour - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 bay leaf The main ingredients are key to making this dish rich and hearty. Beef chuck gives the stew a great flavor. Apple cider adds a sweet touch that balances the savory beef. The veggies like carrots, potatoes, onions, and garlic bring texture and aroma. - Fresh parsley for garnish For a pop of color and freshness, add fresh parsley on top. You can also swap ingredients to fit your needs. Try using sweet potatoes instead of regular potatoes. If you want a lighter dish, you can use chicken or turkey instead of beef. - Large pot or Dutch oven - Knife and cutting board - Measuring cups and spoons Having the right tools makes cooking easier. A large pot or Dutch oven helps cook everything evenly. Use a sharp knife for quick chopping. Measuring cups and spoons ensure you get the amounts just right. {{ingredient_image_1}} Start by searing the beef cubes. Heat olive oil in a large pot over medium-high heat. Season the beef with salt and pepper. Add the beef to the pot and brown it on all sides. This takes about 5 to 7 minutes. Browning adds deep flavor to the stew. Once browned, remove the beef and set it aside. Next, cook the vegetables. In the same pot, add chopped onions and diced carrots. Sauté them for about 3 to 5 minutes until the onions look clear. This step builds a solid base for your stew. Then, add minced garlic and cook for one more minute. Garlic will bring out more flavor in the dish. Now, we will make the base for the stew. Dust the vegetable mix with flour. Stir this well and cook for about two minutes. This step helps remove the raw taste of flour. After that, slowly pour in the apple cider. Use a wooden spoon to scrape the bottom of the pot. This will lift any tasty bits left from the beef. Time to combine everything! Return the seared beef to the pot. Don’t forget to add any juices from the plate. Pour in beef broth, along with cubed potatoes, thyme, rosemary, and a bay leaf. Stir well to mix all ingredients. Bring the stew to a gentle boil. Lower the heat and cover the pot. Let it simmer for 1.5 to 2 hours, stirring occasionally. Keep an eye on the stew and add water if it gets too thick. While the stew simmers, prepare the mashed potatoes. Boil the cubed potatoes in salted water for about 15 to 20 minutes. You want them fork-tender. Drain the potatoes and mash them in a bowl. Add a splash of milk and a tablespoon of olive oil. Season with salt and pepper to taste for a creamy, rich mash. Once the stew is ready, taste it and adjust the seasoning if needed. Remove the bay leaf before serving. Place a generous scoop of mashed potatoes on each plate. Ladle the rich beef stew over the mash. For a fresh touch, sprinkle chopped parsley on top. This adds color and a burst of flavor to the dish. To boost the sweetness of your stew, try adding more apple cider. This will enhance the dish's rich taste. For herbs, I recommend using thyme and rosemary. They add a lovely depth to the stew. To avoid tough beef, make sure to sear it well. This locks in the juices and keeps the meat tender. If you use a slow cooker, adjust the cooking time. Low and slow works best, so allow for extra time. Pair your stew with crusty bread or a fresh salad. This adds texture and freshness to the meal. For special occasions, serve the stew in large bowls. A sprinkle of fresh parsley on top makes it pop visually. Pro Tips Choose the Right Cut: Using beef chuck is ideal for stews as it becomes tender and flavorful when slow-cooked. Fresh Herbs Matter: For the best flavor, use fresh thyme and rosemary if possible. They elevate the dish significantly. Thicken the Stew: If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it in during the last 10 minutes of cooking. Make It Ahead: This stew tastes even better the next day! Prepare it ahead of time and let the flavors develop overnight. {{image_2}} If you need a gluten-free option for this stew, you can easily adapt it. Simply replace the all-purpose flour with a gluten-free flour blend. This small swap keeps your stew thick and tasty without gluten. For those who prefer a vegetarian or vegan diet, you can swap the beef for hearty mushrooms or lentils. Use vegetable broth instead of beef broth, and keep all the veggies. The apple cider adds a nice sweet taste that works well here. Using seasonal vegetables can make this dish shine. In fall, try adding butternut squash or sweet potatoes. In spring, peas and asparagus can add freshness. The stew will change with the seasons. If you want a twist, try swapping the apple cider for other juices. Pear juice or cranberry juice can bring a new flavor. Each juice will give the stew a unique taste, so feel free to experiment! To change the flavor of your stew, adding different spices can work wonders. A dash of cinnamon or nutmeg can add warmth. You can also try smoked paprika for a deeper flavor profile. If you like heat, add some diced jalapeños or crushed red pepper flakes. This can give your stew a spicy kick. Adjust the amount based on your spice tolerance, and enjoy the new flavor! To store your Apple Cider Beef Stew, let it cool first. Place it in an airtight container. This keeps it fresh. You can keep the stew in the fridge for up to 3 days. Make sure to heat it well before serving. If you want to freeze the stew, use a freezer-safe container. Leave some space at the top for expansion. It can last in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it on the stove over medium heat until hot. Leftover stew is a great base for new meals. You can use it as a filling for pot pies or tacos. You can also mix it with more mashed potatoes for a hearty dish. Try adding some veggies for extra crunch. Apple cider beef stew stays good in the fridge for about 3 to 4 days. Store it in an airtight container to keep it fresh. Always check for any odd smells or changes in color before you eat it. If the stew looks or smells off, it’s best to toss it. Yes, you can use a slow cooker! Just follow these steps: - Sear the beef in a pan first to get a nice brown color. - Transfer the seared beef and all other ingredients into your slow cooker. - Cook on low for 6 to 8 hours or on high for 3 to 4 hours. This will give you tender beef and rich flavors. Serve this stew with: - Crusty bread for dipping - A simple green salad - Roasted vegetables for added color and taste These sides will balance the rich flavors of the stew. Use a sweet apple cider for a richer flavor. Look for cider made from Gala or Fuji apples. Avoid the ones with added sugars or preservatives. Fresh-pressed cider works great, too, giving your stew a natural sweetness. To add heat, try these options: - Add a pinch of cayenne pepper or red pepper flakes. - Stir in some diced jalapeños or serrano peppers. - Include a splash of hot sauce before serving. These additions will give your stew a nice kick! In this blog post, we explored how to make a delicious apple cider beef stew. We covered the main ingredients, optional additions, and the necessary equipment. I shared step-by-step instructions, tips for perfecting the flavor, and variations to suit different diets. Remember, cooking is about creativity and enjoyment. Feel free to adapt this recipe to your taste. Great meals start with simple steps, so have fun with it and make it your own. Happy cooking!$

Apple Cider Beef Stew over Mash

A hearty beef stew infused with apple cider, served over creamy mashed potatoes.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Ingredients

2 lbs beef chuck, cut into 1-inch cubes
3 cups apple cider
4 medium carrots, diced
3 medium potatoes, peeled and cubed
1 large onion, chopped
3 cloves garlic, minced
2 cups beef broth
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
to taste salt and pepper
1 bay leaf
for garnish fresh parsley

Instructions

In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef cubes with salt and pepper, then add them to the pot. Sear the beef on all sides until browned (about 5-7 minutes). Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and carrots. Sauté for about 3-5 minutes until the onions are translucent. Add the minced garlic and cook for an additional minute.
Sprinkle the flour over the vegetable mixture and stir well, cooking for about 2 minutes to eliminate the raw flour taste.
Slowly pour in the apple cider, scraping the bottom of the pot to release any browned bits.
Return the seared beef to the pot along with any juices. Add the beef broth, potatoes, thyme, rosemary, and bay leaf. Stir well to combine.
Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded. Stir occasionally and add a bit of water if needed to maintain the desired consistency.
While the stew is simmering, prepare the mashed potatoes. In a separate pot, boil the cubed potatoes in salted water for about 15-20 minutes until fork-tender. Drain and mash them with a splash of milk, a tablespoon of olive oil, and season with salt and pepper to taste.
Once the stew is ready, taste and adjust seasoning as needed. Remove the bay leaf. Serve a generous ladle of beef stew over a mound of creamy mashed potatoes.
Sprinkle fresh parsley on top for a burst of color and freshness.

Notes

Adjust seasoning to taste before serving.

Keyword apple cider, beef stew, comfort food