Description
This hearty Fall Apple Cider Stew Mash combines tender beef stew meat with the sweet and tangy flavors of apple cider and fresh fall vegetables. Slow-simmered to perfection, this comforting stew features carrots, potatoes, and apples, enhanced with aromatic herbs and a touch of Worcestershire sauce. Perfect for cozy autumn dinners, it offers a delightful balance of savory and fruity elements in a warm, satisfying bowl.
Ingredients
Scale
Meat and Cooking Base
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
Vegetables and Fruits
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 medium apples, peeled, cored, and chopped
- 1 cup frozen peas
Liquids and Sauces
- 4 cups apple cider
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
Spices and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
Instructions
- Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Removing the beef once browned helps develop rich flavors and ensures even cooking. Set the beef aside.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté them until the onion becomes translucent and fragrant, approximately 3-4 minutes. This step builds a flavorful base for the stew.
- Add Liquids and Beef: Return the browned beef to the pot. Pour in the apple cider and beef broth, stirring gently to combine and deglaze the pot, which lifts up flavorful browned bits stuck on the bottom.
- Add Vegetables, Fruit, and Seasonings: Incorporate the sliced carrots, cubed potatoes, chopped apples, tomato paste, Worcestershire sauce, dried thyme, salt, black pepper, and bay leaves into the pot. Stir everything together well to evenly distribute the ingredients.
- Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let the stew simmer for 1.5 to 2 hours until the beef is tender and the flavors meld beautifully.
- Finish with Peas: Approximately 10 minutes before serving, stir in the frozen peas. Continue cooking until the peas are heated through, adding a pop of color and sweetness to the stew.
- Serve: Remove the bay leaves before serving. Ladle the stew into bowls and enjoy the warm, comforting taste of this fall-inspired apple cider stew mash.
Notes
- For a thicker stew, you can mash some of the potatoes and carrots in the pot before serving.
- Adjust the seasoning with additional salt and pepper to taste if needed at the end of cooking.
- Substitute beef broth with vegetable broth for a lighter flavor, although beef broth enhances the richness.
- Use fresh thyme instead of dried if available, using about 3 teaspoons fresh.
- This stew can be made a day ahead and reheated; flavors will deepen overnight.
- Serve with crusty bread or over mashed potatoes for a more filling meal.
