Autumn Harvest Beef and Apple Cider Braise with Root Vegetables
This unique beef braise combines tender chunks of beef with the sweetness of apples and the warmth of autumn spices, creating a comforting dish perfect for fall dinners. The addition of root vegetables and a splash of apple cider elevates the flavors, making it a standout recipe for the season.
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Begin by preheating your oven to 325°F. Cut 2 pounds of beef chuck into 2-inch cubes and season them generously with salt and pepper.
In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef cubes in batches until browned on all sides, about 5 minutes per batch.
Remove the beef and set it aside. In the same pot, add 1 diced onion and 2 minced garlic cloves, sautéing until the onion is translucent, about 3 minutes.
Stir in 2 cups of diced root vegetables, such as carrots and parsnips, and cook for an additional 5 minutes.
Pour in 1 cup of apple cider and scrape the bottom of the pot to deglaze, allowing the cider to reduce slightly for about 2 minutes.
Return the beef to the pot and add 2 cups of beef broth, 1 tablespoon of fresh thyme, and 1 teaspoon of ground cinnamon.
Bring the mixture to a simmer. Cover the pot and transfer it to the preheated oven. Braise for 2 hours, or until the beef is fork-tender.
Once done, remove the pot from the oven and let it rest for 10 minutes before serving. Garnish with fresh parsley and serve with crusty bread to soak up the delicious sauce.
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