Description
Tender cubes of beef bathe in sweet and tangy cider-infused broth, mingling with earthy carrots, celery and fragrant herbs. Each savory spoonful poured over velvety mashed potatoes brings warmth and comfort to chilly evenings.
Ingredients
- 1 lb beef chuck cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 3 carrots sliced
- 2 stalks celery sliced
- 1 cup apple cider
- 2 cups beef stock
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 2 tbsp all purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1.5 lb potatoes peeled and quartered
- 4 tbsp butter
- 1/2 cup milk
- 1 tbsp chopped parsley
Instructions
- Place potatoes in a pot of salted water and bring to a boil over medium high heat until tender about 15 minutes.
- Meanwhile heat olive oil in a large Dutch oven over medium high heat and brown beef cubes on all sides then remove beef and set aside.
- Add onion and garlic to the pot and sauté until softened about 3 minutes.
- Stir in carrots and celery and cook for another 5 minutes.
- Sprinkle all purpose flour over vegetables and stir in tomato paste until everything is coated.
- Pour in apple cider to deglaze the pot scraping up browned bits from the bottom.
- Return beef to the pot and add beef stock thyme rosemary and bay leaf then season with salt and black pepper.
- Reduce heat to low cover and simmer for 1 to 1½ hours until beef is fork tender.
- Drain potatoes and return to the pot add butter and milk then mash until smooth and season to taste.
- Serve beef stew over mashed potatoes and sprinkle with chopped parsley.
Notes
- For richer flavor use homemade beef stock
- Adjust apple cider sweetness by choosing dry or sweet cider
- Skim excess fat from stew surface for a leaner dish
- Leftovers taste even better the next day