Fall Apple Cider Stew & Mash

A cozy dish combining beef or chicken with apple cider and savory herbs, served with creamy mashed potatoes.

Prep Time: 20

Cook Time: 2

Total Time: 2 20

Course: Homestyle Dinners

Cuisine: American

Keyword: autumn recipes, Comfort Food, cozy meals, Fall Apple Cider Stew, hearty stew, home-cooked meals

Servings: servings

Calories: 600kcal

2 pounds beef stew meat (or chicken thighs) Tender cuts are ideal for rich flavor and texture.
2 tablespoons olive oil Used to brown the meat.
1 medium onion, diced Adds sweetness.
3 cloves garlic, minced Infuses the stew with fragrant depth.
2 large carrots, sliced Adds sweetness and color.
2 stalks celery, chopped Provides a subtle crunch.
2 tablespoons tomato paste Thickens the stew.
4 cups apple cider (non-alcoholic) Key ingredient for flavor.
4 cups beef broth (or chicken broth) Offers a savory foundation.
2 tablespoons Worcestershire sauce Adds complexity and umami.
1 tablespoon Dijon mustard A tangy element.
1 teaspoon thyme Brings comforting earthiness.
1 teaspoon rosemary Fragrant flavor.
1 leaf bay leaf Enhances aromatic quality.
to taste salt and pepper For seasoning.
2 tablespoons flour (optional) Use if you prefer a thicker stew.

2 pounds Russet or Yukon gold potatoes, peeled and chopped Creamy varieties for a luscious mash.
4 tablespoons unsalted butter Elevates creaminess.
1 cup whole milk (or cream) Adds smoothness.
to taste salt and pepper Essential for flavoring.
1 sprig fresh parsley for garnish (optional) Adds freshness.

Heat olive oil in a Dutch oven over medium heat. Season the beef (or chicken) with salt and pepper, then brown on all sides for about 5 minutes. Transfer the meat to a plate once seared.
Sauté onions, garlic, carrots, and celery in the same pot. Cook for 5–7 minutes until the veggies soften and transform to a lovely golden hue.
Stir in tomato paste, Dijon mustard, and Worcestershire sauce. Cook for 1–2 minutes until everything is well combined and aromatic.
Pour in the apple cider and broth, scraping any brown bits from the bottom of the pot. Return the meat, then add thyme, rosemary, bay leaf, and a sprinkle of salt and pepper. Simmer covered for 1½–2 hours.
Mix flour with a bit of cold water until smooth, and stir it into the stew. Simmer uncovered for another 10–15 minutes until it thickens.
Boil the potatoes in salted water until tender, about 15–20 minutes. Drain, then mash with butter and warm milk until creamy.
Spoon generous portions of mashed potatoes onto plates and top with the luscious stew. Garnish with fresh parsley.

Optional: Drizzle with a touch of extra apple cider for a sweet twist.

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