Crockpot Mulled Cider Beef and Root Stew

National Food Day invites a closer look at comforting American fare. This crockpot stew braises beef chuck in mulled cider with root vegetables for deep, spiced autumn flavor.

Serves 6 · 25 min prep · 480 min cook

Estimate for one serving

• 485 cal
• 38g protein
• 42g carbs
• 18g fat
• 3g fiber

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Ingredients

• 2 lb beef chuck roast, cut into 1.5-inch cubes
• 3 cups mulled cider
• 1 cup beef broth
• 1 large yellow onion, chopped
• 3 carrots, cut into chunks
• 2 parsnips, cut into chunks
• 1 lb Yukon gold potatoes, cubed
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp apple cider vinegar
• 4 fresh thyme sprigs
• 2 bay leaves
• 4 whole cloves
• 1 cinnamon stick
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp all-purpose flour
• 2 tbsp fresh parsley, chopped

Instructions

1. 1Pat the beef cubes dry with paper towels and season them generously on all sides with salt and pepper.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, sear the beef until deeply browned on at least two sides, about 3 to 4 minutes per side, then transfer each batch to the slow cooker.
3. 3Lower the skillet heat to medium and add the chopped onion and celery. Cook, stirring often, until the onion turns translucent and the edges begin to soften, about 5 minutes.
4. 4Stir in the minced garlic and tomato paste and cook for 1 minute until fragrant and the paste darkens slightly. Sprinkle the flour over the vegetables and stir constantly for 1 more minute to coat.
5. 5Pour in a splash of the mulled cider to deglaze, scraping up every browned bit from the bottom of the pan. Transfer the entire mixture to the slow cooker over the beef.
6. 6Add the remaining mulled cider, beef broth, apple cider vinegar, carrots, parsnips, potatoes, thyme sprigs, bay leaves, whole cloves, and cinnamon stick to the slow cooker. Stir gently to combine everything.
7. 7Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is fork-tender and the vegetables are soft but still hold their shape.
8. 8Taste and adjust seasoning with more salt and pepper if needed. Remove and discard the thyme stems, bay leaves, cloves, and cinnamon stick.
9. 9Ladle the stew into warm bowls, scatter chopped parsley over the top, and serve immediately while the spiced cider aroma is strongest.