Description

This Cider Braised Beef with Apples and Onions is a rich, comforting dish perfect for fall evenings. Beef chuck is slow-braised in apple cider with aromatic vegetables, tart apples, and caramelized onions until fork-tender, resulting in a deeply savory-sweet sauce.

Ingredients

Scale

3 lbs beef chuck, cut into 2-inch pieces
2 tablespoons olive oil
2 large yellow onions, thinly sliced
3 cloves garlic, minced
2 large apples (such as Honeycrisp or Granny Smith), peeled, cored, and sliced
2 cups apple cider
1 cup beef broth
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
2 teaspoons kosher salt
1 teaspoon black pepper

Instructions

Preheat oven to 325°F (163°C).
Season beef pieces with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, sear beef on all sides until deep brown, about 4-5 minutes per batch. Transfer seared beef to a plate.
Reduce heat to medium. Add sliced onions to the pot and cook, stirring occasionally, until softened and caramelized, about 10 minutes. Add garlic and cook for 1 minute more.
Stir in apple slices, apple cider, beef broth, Dijon mustard, and apple cider vinegar. Add rosemary, thyme, and bay leaves. Return beef to the pot, nestling it into the liquid.
Bring to a simmer, then cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours, until beef is fork-tender.
Remove pot from oven. Discard rosemary, thyme stems, and bay leaves. Taste and adjust seasoning with salt and pepper as needed.
Serve beef and apples over mashed potatoes, polenta, or egg noodles, spooning the braising liquid generously over the top.

Notes

For extra richness, you can stir in a tablespoon of butter or a splash of heavy cream before serving. Leftovers keep well in the refrigerator for up to 3 days and may taste even better the next day.

Nutrition

Calories: 485
Sugar: 14 g
Fat: 28 g
Carbohydrates: 22 g
Protein: 36 g