Apple Cider Beef Stew with Carrots and Potatoes

Name: Apple Cider Beef Stew with Carrots and Potatoes
Prep time: 25 min
Cook time: 150 min
Yield: 6 servings
Ingredients: 2.5 pounds beef chuck roast, boneless; 2 teaspoons kosher salt; 1 teaspoon black pepper; 2 tablespoons vegetable oil; 1 large yellow onion; 3 cloves garlic; 2 cups apple cider; 2 cups beef broth; 6 sprigs fresh thyme; 0.25 teaspoon ground cinnamon; 0.25 teaspoon ground allspice; 4 medium carrots; 1.5 pounds yukon gold potatoes; 2 tablespoons cornstarch

Tender beef chuck, carrots, potatoes, and onions simmer in apple cider with thyme and warm spices for a savory-sweet fall stew.

Prep: 25 min · Cook: 150 min · Yield: 6 · Method: Stovetop

Apple Cider Beef Stew with Carrots and Potatoes

Ingredients

2.5 pounds beef chuck roast, boneless
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 large yellow onion
3 cloves garlic
2 cups apple cider
2 cups beef broth
6 sprigs fresh thyme
0.25 teaspoon ground cinnamon
0.25 teaspoon ground allspice
4 medium carrots
1.5 pounds yukon gold potatoes
2 tablespoons cornstarch

Cooking instructions

Cut the beef into 1 1/2-inch cubes and pat dry. Season with the salt and black pepper. Dice the onion, mince the garlic, peel the carrots and cut them into 1-inch pieces, and cut the potatoes into 1 1/2-inch chunks. (about 15 min)
Heat the oil in a large heavy pot over medium-high heat. Working in batches, sear the beef on all sides until deeply browned, about 3 to 4 minutes per batch. Transfer the beef to a plate. (about 15 min) — Medium-high heat
Reduce the heat to medium. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, cinnamon, and allspice and cook for 30 seconds. (about 6 min) — Medium heat
Pour in the apple cider and scrape up the browned bits from the bottom of the pot. Add the beef, beef broth, and thyme. Bring to a simmer, then partially cover and cook gently until the beef is nearly tender, about 1 1/2 hours. (about 90 min) — Gentle simmer
Add the carrots and potatoes. Cover and continue simmering for 30 to 40 minutes, until the vegetables are tender and the beef is fork-tender. The beef should reach at least 145°F for safety, though chuck becomes tender at a higher braising temperature and should easily shred with a fork. (about 40 min) — Gentle simmer
For a thicker stew, whisk the cornstarch with 3 tablespoons cold water in a small bowl. Stir the slurry into the simmering stew and cook for 2 to 3 minutes, until glossy and thickened. Remove the thyme stems, taste, and adjust salt and pepper before serving. (about 5 min) — Simmer