Description

This comforting Cider-Braised Beef with Apples & Onions recipe combines tender chuck roast slow-cooked with sweet apples, caramelized onions, and hearty root vegetables. Braised in apple cider and beef broth, the beef becomes fork-tender while absorbing a mellow, sweet-savory flavor. Perfect for fall and winter dinners, this dish delivers rich, layered flavors with a delightful balance of sweet and savory elements.

Ingredients

Scale

Beef and Seasonings

2.5–3 lb chuck roast
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil or butter

Produce

2 apples (Honeycrisp or Fuji), sliced
2 large onions, sliced
4 carrots, chopped
3 medium potatoes, chopped
4–5 sprigs fresh thyme
2 bay leaves

Liquids

2 cups apple cider (non-alcoholic)
1 cup beef broth

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Instructions

Season the Beef: Pat the chuck roast dry with paper towels, then season generously on all sides with salt and black pepper to enhance flavor.
Sear the Beef: Heat olive oil or butter in a Dutch oven over medium-high heat until shimmering. Add the beef and sear on all sides until deeply browned, about 3-4 minutes per side. Remove the beef and set aside.
Sauté Onions and Apples: In the same pot, add more oil if needed. Add sliced onions and cook until translucent and golden, about 8 minutes. Add sliced apples and cook an additional 3-5 minutes until they are lightly caramelized, developing sweetness.
Deglaze and Add Liquids: Pour in apple cider and beef broth, scraping the bottom of the pot with a wooden spoon to lift up all the tasty browned bits for extra flavor. Add fresh thyme sprigs and bay leaves. Return the seared beef to the pot, nestling it into the liquid.
Braise in Oven: Cover the Dutch oven with a lid and place it in a preheated oven at 325°F (163°C). Braise the beef for about 2.5 to 3 hours until the meat is fork-tender and easily pulls apart.
Add Vegetables Midway: About halfway through the braising time, carefully remove the pot and add chopped carrots and potatoes. Nestle them into the braising liquid around the beef to cook perfectly alongside.
Finish and Serve: Once the beef is tender and the vegetables are cooked through, discard the bay leaves. Taste the broth and adjust seasoning as needed with salt and pepper. Serve the beef warm with the cooked apples, onions, and vegetables, spooning the flavorful broth over top.

Notes

Use a good-quality chuck roast with marbling for tenderness and flavor.
Honeycrisp or Fuji apples provide a nice balance of sweetness and firmness, but other sweet-tart apples work well.
Braising in a Dutch oven ensures even heat distribution for tender meat.
Cooking the vegetables halfway through keeps them from becoming too mushy.
Leftovers taste even better the next day as flavors meld.
Serve with crusty bread or creamy mashed potatoes to soak up the flavorful sauce.