Apple Cider Braised Beef with Mushrooms, Baby Potatoes & Pearl Onions
A warm, easy one-pot meal that fills the kitchen with sweet cider and savory beef smells.
Ingredients
Main Ingredients
- 2 lbs beef chuck roast
- 2 cups apple cider Use good quality cider for deeper taste.
- 1 cup mushrooms, sliced
- 1 lb baby potatoes, halved For a different texture, try mashed or other variations.
- 1 cup pearl onions, peeled
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a large Dutch oven, heat the olive oil over medium-high heat.
- Season the beef with salt and pepper, then brown on all sides in the oil.
- Remove the beef and set aside.
- In the same pot, add the garlic, mushrooms, and pearl onions and sauté until soft.
- Add the apple cider, thyme, and bay leaf, bringing to a simmer.
Cooking
- Return the beef to the pot, and add the baby potatoes.
- Cover and place in the oven.
- Cook for 3 hours, or until the beef is tender.
- Remove from oven and let rest for a few minutes before serving.
Notes
Serve slices of the braised beef with the potatoes and mushrooms spooned over the top. A simple green salad or crusty bread works well on the side. Cool leftovers to room temperature, then store in an airtight container for up to 4 days in refrigerator or freeze for 2-3 months.