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Apple Cider Stew Over Mashed Potatoes

A hearty beef stew enriched with apple cider, slow-cooked until the beef is fork-tender, served over a bed of creamy mashed potatoes.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American, Autumn, Comfort Food
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Apple Cider Stew
  • 2 tbsp Olive Oil
  • 2 pounds Beef Chuck Roast cut into 1-inch cubes
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 0.25 cup All-Purpose Flour
  • 1 large Onion chopped
  • 3 cloves Garlic minced
  • 2 cups Apple Cider unfiltered
  • 2 cups Beef Broth low sodium
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 0.5 tsp Dried Rosemary
  • 1 Bay Leaf
  • 3 large Carrots roughly chopped
For the Creamy Mashed Potatoes
  • 3 pounds Potatoes Russet or Yukon Gold, peeled and chopped
  • 0.5 cup Milk or Heavy Cream warmed
  • 4 tbsp Butter softened
  • 0.5 tsp Salt
  • 0.25 tsp Black Pepper
  • 2 tbsp Fresh Chives chopped, for mixing and garnish

Equipment

  • Heavy-bottom pot or Dutch oven
  • Large stockpot (for potatoes)
  • Potato masher

Method
 

  1. Season beef with salt and pepper, then toss with flour. Brown beef in batches in olive oil in a pot; set aside.
  2. Sauté onion until soft, then add garlic and cook for 1 minute.
  3. Deglaze the pot with apple cider, scraping up browned bits. Cook for 5 minutes to reduce slightly.
  4. Return beef to pot. Stir in broth, Worcestershire, thyme, rosemary, and bay leaf. Bring to a low simmer.
  5. Cover and cook in a 300°F (150°C) oven or low simmer for 2.5-3 hours until beef is tender. Add carrots and mushrooms during the last hour.
  6. Boil and drain potatoes. Mash with warm milk, butter, salt, pepper, and half the chives. Keep warm.
  7. Remove bay leaf from stew. If gravy is too thin, thicken with a cornstarch slurry to achieve a heavy viscous consistency.
  8. Serve stew over mashed potatoes and garnish generously with remaining chives.

Notes

For faster cooking, use a pressure cooker for 35-45 minutes. The stew is best made a day ahead as the flavors deepen overnight. If using the stovetop, ensure a very low, consistent simmer to prevent tough beef.