Description
Tender beef chuck slow-braised in apple cider with earthy mushrooms, creamy baby potatoes, and sweet pearl onions for a comforting fall dish.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 2-inch cubes
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups apple cider
- 1 cup beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 8 oz cremini mushrooms, halved
- 1 lb baby potatoes
- 12 pearl onions, peeled
Instructions
- Season the beef cubes with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 5-7 minutes per batch. Remove and set aside.
- In the same pot, add the chopped onion and garlic. Sauté until softened, about 5 minutes.
- Return the beef to the pot. Add apple cider, beef broth, thyme, and bay leaf. Bring to a simmer.
- Cover and braise in the oven at 325°F for 1.5 hours.
- Add mushrooms, baby potatoes, and pearl onions. Cover and cook for another 45 minutes until tender.
- Remove thyme sprig and bay leaf. Adjust seasoning. Serve hot.
Notes
For best results, use fresh apple cider. Can be made ahead and reheated.
Nutrition
- Calories: 450kcal
- Sugar: 10g
- Fat: 18g
- Carbohydrates: 25g
- Protein: 45g