Fall Apple Cider Stew Mash
Experience the warmth of autumn with this Fall Apple Cider Stew Mash. Tender beef chunks simmer in a rich, cider-infused broth alongside vibrant carrots and potatoes, all harmonized by fragrant herbs. The result is a hearty stew that not only nourishes but also fills your home with inviting aromas. Perfect for chilly evenings or festive gatherings, this dish will warm both hearts and spirits.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Stewing
- Cuisine: American
Ingredients
Scale
- 2 cups fresh apple cider
- 2 lbs beef chuck roast, cut into bite-sized pieces
- 4 medium carrots, sliced
- 3 medium Yukon Gold potatoes, diced
- 1 large sweet onion, chopped
- 4 cloves garlic, minced
- 2 tsp fresh thyme
- 2 tsp fresh rosemary
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 2 tbsp extra virgin olive oil
- 2 bay leaves
Instructions
- Prepare ingredients by chopping beef, dicing onions, mincing garlic, and slicing carrots.
- In a large pot over medium heat, sauté onions and garlic in olive oil until translucent (about 3 minutes).
- Add beef chunks and brown on all sides (approximately 5 minutes).
- Stir in carrots, potatoes, thyme, rosemary, salt, pepper, and bay leaves; cook for another 2 minutes.
- Pour in the apple cider and bring to a boil. Reduce heat to low and simmer covered for about 2 hours until meat is tender.
- Serve hot with crusty bread or over rice.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 410
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
Keywords: For added flavor, sauté vegetables before adding cider. Customize with different root vegetables or herbs based on your preferences. Store leftovers in an airtight container for up to three days; reheat gently on the stove.