I remember, vaguely, when I used to be able to watch SVU marathons every Tuesday..now I have a little boy who is interested in the TV, wakes up with bad dreams, and repeats every bad word he hears…little bugger..needless to say, my SVU obsession is limited to after bedtimes..I miss it. Even if Ive seen every episode. Multiple Times. What can I say, I love it!
If you haven’t noticed, other than lots of sweets, Ive been pretty in love with soups lately. They’re so easy and stinking delicious! I made this stew a couple weeks ago on a cold, blistery day here in good ol’ Maine.
I’ve made beef stew before, its a favorite here in the winter, but this Autumn Beef-Stew, was un-real. The apples and apple cider add such incredible flavor! The beef falls apart with the touch of your fork, and oh the mashed potato and parsnip combination adds such depth, the flavors and textures in this stew are one of the best Ive ever had. I don’t generally eat leftovers, but I couldn’t wait for lunch the next day!
The autumn beef stew might be a little bit of work initially, mostly chopping and partial cooking, but I swear its completely worth it! Its absolutely wonderful. This is one we will definitely be repeating again and again. Try this stew, its so great, especially with all these cold days!
Ingredients
- 2 bulbs of garlic
- 1 Tablespoon olive oil
- 1/4 lb bacon, roughly chopped
- 2 1/2-3 lb beef chuck, cubed
- salt & pepper
- 1/2-1 cup flour for dredging
- 6 carrots, unpeeled, sliced into 2-inch chunks
- 2 apples, peeled and chopped
- 2-3 celery ribs, chopped
- 1/2 yellow onion, diced
- 2 bay leaves
- 2 cups apple cider
- 2-14 ounce cans beef broth
- 2 pounds russet potatoes, about 5 potatoes, peeled and cubed
- 3 large parsnips, peeled and cubed
- 2 Tablespoons butter
- 1 cups cheddar cheese, freshly grated
- 1 cup whole milk
- 1/4 cup chives
- salt and pepper to taste
Directions
- Preheat oven to 400 degrees
- Cut the tips off the garlic heads, cover each with 1/2 tablespoon olive oil, wrap in tin foil, and roast in the oven for 35-40 minutes until soft.
- Reduce oven to 350 degrees once you remove the garlic.
- Heat a large dutch oven over medium-high heat, add bacon. Cook until crisp and transfer to a paper towel lined plate.
- Pat meat dry, season liberally with salt and pepper and dredge in flour.
- Cook in the bacon grease until brown on all sides, transfer and reserve with the cooked bacon
- Add to the pot the carrots, apples, celery, onion, and bay leaves. Season with salt and pepper.
- Partially cover with the lid and cook for a few minutes, until they start to soften.
- Add the apple cider, beef broth, and squeeze in the roasted garlic. Stir to combine.
- Add the reserved beef and bacon, bring to a boil.
- Transfer to the oven and braise for 2 hours. Allow to stand for 20 minutes while you cook the potatoes.
- Boil potatoes and parsnips in salted water until tender.
- Drain and return to the hot pot, mash with butter, cheese, and milk.
- Season with salt and pepper, stir in the chives.
- Serve the stew on top of the potatoes or on the side, enjoy!
Notes
Adapted From: Rachael Ray
