Description
Tender beef braised in apple cider with earthy mushrooms, baby potatoes, and sweet pearl onions—a comforting one-pot meal.
Ingredients
Scale
- 2 lbs beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, halved
- 1 lb baby potatoes (Yukon Gold or red)
- 1 cup pearl onions (frozen or fresh, peeled)
- 1 ½ cups apple cider (unfiltered)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley for garnish
Instructions
- Season beef cubes generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear beef in batches until browned on all sides, about 4-5 minutes per batch. Transfer to a plate.
- Reduce heat to medium. Add chopped onion and cook until softened, 3-4 minutes. Add garlic and mushrooms, cook until mushrooms begin to brown, about 5 minutes.
- Stir in tomato paste and cook for 1 minute. Sprinkle flour over if using, stirring to coat vegetables.
- Pour in apple cider and beef broth, scraping up any browned bits from the bottom. Add rosemary, thyme, bay leaves, Dijon mustard, and apple cider vinegar. Return beef to pot along with any accumulated juices.
- Add baby potatoes and pearl onions. Bring to a simmer, then cover and transfer to a preheated 325°F (165°C) oven. Braise for 2 to 2 ½ hours, until beef is fork-tender.
- Remove from oven. Discard rosemary sprigs, thyme stems, and bay leaves. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.
Notes
For a thicker sauce, mash a few potatoes against the pot before serving. Leftovers improve in flavor the next day.
Nutrition
- Calories: 520
- Sugar: 14g
- Fat: 28g
- Carbohydrates: 32g
- Protein: 35g