Apple Cider Stew over Mashed Potatoes Cozy Comfort Done Right
A fall-inspired beef stew slow-simmered with apple cider, herbs, and root vegetables, served over creamy mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
2 lb chuck roast, cubed
2 tbsp olive oil
1 onion, chopped
3 carrots, sliced
2 parsnips, chopped
2 celery stalks, diced
3 cloves garlic, minced
2 cups apple cider (non-alcoholic)
2 cups low-sodium beef broth
2 bay leaves
1 tsp thyme
Salt and pepper to taste
2 lb Yukon gold potatoes
2 tbsp butter
Splash of milk or potato water
Instructions
1. Heat oil in a Dutch oven. Brown the beef cubes on all sides. Remove and set aside.
2. Add onions, carrots, parsnips, celery, and garlic to the pot. Sauté until soft.
3. Return beef to pot. Pour in apple cider and broth. Add bay leaves and thyme.
4. Bring to a boil, then reduce heat to low. Simmer covered for 1.5–2 hours.
5. Meanwhile, boil Yukon gold potatoes whole until fork tender.
6. Peel and mash potatoes with butter, milk (or reserved water), and salt.
7. Scoop mashed potatoes into bowls. Top with hot apple cider beef stew.
8. Serve garnished with fresh herbs.
Notes
Store stew in airtight containers for up to 4 days in the fridge.
Freeze stew in batches for meal prep.
To reheat potatoes, use stovetop with a splash of milk.
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 9g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg