Apple Cider Braised Root Stew

Apple cider braising is a beloved American fall tradition that softens beef with orchard sweetness. This hearty stew coaxes chuck roast and earthy roots—parsnips, carrots, celery root—into one pot of deep comfort.

Serves 6 · 25 min prep · 130 min cook

Estimate for one serving

• 420 cal
• 36g protein
• 28g carbs
• 18g fat
• 3g fiber

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Ingredients

• 2 lb beef chuck roast
• 2 cups apple cider (fresh, unfiltered)
• 2 cups beef broth
• 4 medium carrots
• 3 medium parsnips
• 1 small celery root
• 1 large yellow onion
• 1 firm apple
• 2 Tbsp tomato paste
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 Tbsp olive oil
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 Tbsp apple cider vinegar

Instructions

1. 1Cut the chuck into 1.5-inch cubes and season all over with salt and pepper. Pat dry so a good sear develops.
2. 2Heat olive oil in a heavy Dutch oven over medium-high heat until shimmering. Brown the beef in two batches without crowding, about 3 to 4 minutes per side, then transfer to a plate.
3. 3Lower the heat to medium. Add the diced onion and cook until translucent and lightly golden, scraping up the browned bits. Stir in the tomato paste and cook 1 minute until it darkens slightly.
4. 4Pour in the apple cider and broth, stirring to dissolve the fond. Return the beef and any juices to the pot along with the thyme sprigs and bay leaf.
5. 5Bring to a gentle simmer, cover, and transfer to a 325°F oven for 1 hour.
6. 6Meanwhile peel and chunk the carrots, parsnips, and celery root into hearty bite-size pieces. Core and chunk the apple.
7. 7After the first hour, stir the roots and apple into the pot. Cover again and braise another 45 to 55 minutes until the beef shreds easily with a fork and the roots are tender but not mushy.
8. 8Discard the thyme stems and bay leaf. Stir in the apple cider vinegar, taste for salt, and ladle into warm bowls. The cider reduces into a glossy, lightly sweet broth that lets the roots shine.