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An overhead view of a rustic white ceramic bowl filled with creamy mashed potatoes and topped with a rich, dark brown apple cider beef stew, ready to eat.

Apple Cider Beef Stew: A Rustic Bowl of Pure Comfort

This Apple Cider Beef Stew features fork-tender beef, caramelized pearl onions, and soft carrots in a rich, glossy dark amber gravy. Served over creamy mashed potatoes, it's the ultimate rustic comfort food, perfect for a cozy evening.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

For the Apple Cider Beef Stew
  • 3 lbs beef chuck, cut into 2-inch chunks (1.36kg)
  • 1/4 cup all-purpose flour (30g)
  • 2 tbsp avocado oil (30ml), or other high-heat neutral oil
  • 2 tbsp unsalted butter (28g)
  • 1 cup pearl onions (150g)
  • 2 large carrots, diced
  • 2 cups unfiltered apple cider (480ml)
  • 3 cups low-sodium beef broth (720ml)
  • 4 sprigs fresh thyme
  • Salt and freshly ground black pepper to taste
For Serving
  • 3 lbs creamy mashed potatoes, prepared (1.36kg)
  • 1/4 cup freshly chopped green parsley (15g)
  • Fresh thyme leaves for garnish

Equipment

  • 1 Large Dutch Oven (6-quart)
  • 1 Potato Masher or Ricer

Instructions
 

Prepare and Sear the Beef
  1. Pat the beef chunks completely dry with paper towels. Season generously with salt and pepper, then toss in the 1/4 cup (30g) of all-purpose flour until lightly coated.
  2. Heat 2 tbsp (30ml) of avocado oil in a large Dutch oven over medium-high heat. Once shimmering, add the beef in a single layer, working in batches to avoid crowding. Sear for 3-4 minutes per side until a deep, dark brown crust forms. Transfer the seared beef to a plate and set aside.
Build the Gravy and Simmer
  1. Reduce heat to medium. Add 2 tbsp (28g) of unsalted butter to the pot. Add the 1 cup (150g) of pearl onions and cook until softened and caramelized, about 5-7 minutes. Add the diced carrots and cook for 3 more minutes.
  2. Pour in 2 cups (480ml) of apple cider to deglaze, scraping up all the browned bits from the bottom. Allow the cider to simmer and reduce by about half.
  3. Return the seared beef and any juices to the pot. Add 3 cups (720ml) of beef broth and the 4 sprigs of fresh thyme. Stir to combine.
  4. Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 2 to 2.5 hours, or until the beef is fork-tender and the gravy is thick and glossy.
Serve
  1. Remove the thyme sprigs. Taste the gravy and adjust seasoning with salt and pepper if needed.
  2. Serve hot by spooning a generous amount of prepared creamy mashed potatoes into a bowl and ladling the apple cider beef stew over top. Garnish with freshly chopped green parsley and thyme leaves.

Notes

Don't Rush the Sear: The deep brown crust on the beef is where the flavor begins. A crowded pan will steam the meat instead of searing it.
Choose the Right Cider: Use a good quality, unfiltered apple cider. Avoid using sparkling hard cider or clear apple juice.
Low and Slow is the Way to Go: A low, slow simmer is the only way to break down the connective tissues and achieve that signature fork-tender result.
Taste and Adjust at the End: After the long simmer, taste the gravy and adjust seasoning to make the flavors pop.
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