Cider-Braised Beef with Apples & Onions

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There’s something so comforting about a hearty bowl of cider-braised beef, especially when it’s slow-cooked with sweet apples and tender onions. This cozy dish transforms simple ingredients into a soul-warming dinner that tastes like fall in a bowl. With fork-tender beef and caramelized fruit and vegetables in a savory cider gravy, this recipe checks all the boxes for a satisfying, one-pot wonder.

Whether you’re looking for a Sunday dinner centerpiece or a weeknight meal with leftovers to savor, cider-braised beef brings richness, warmth, and depth to the table. The apples and onions melt into the braising liquid, enhancing the beef with a hint of sweetness and making the whole house smell amazing as it simmers.

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What Kind of Apples & Onions Work Best?

For this dish, the best apples are firm and slightly sweet. Go for Honeycrisp, Fuji, or Braeburn—they hold their shape while still adding a natural sweetness to the braising liquid. Avoid softer varieties like Red Delicious, which can turn mushy.

As for onions, yellow or sweet onions are ideal. They caramelize beautifully and offer that deep, savory base that enhances the dish. Red onions can also work if you want a bit more edge and color contrast.

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Ingredients for the Cider-Braised Beef with Apples & Onions

• Chuck Roast – This cut is ideal for braising; it becomes incredibly tender as it slowly simmers in the flavorful cider broth.
• Apples – Sliced and seared, they bring a subtle sweetness that pairs beautifully with the savory beef.
• Onions – Thick slices caramelize into the sauce, creating a deep, rich flavor foundation.
• Apple Cider – Use a high-quality, non-alcoholic apple cider for the braising liquid. It adds brightness and complexity.
• Beef Broth – Rounds out the braising liquid and deepens the flavor.
• Carrots & Potatoes – These root vegetables soak up all the cider-y goodness and make the dish hearty enough to be a full meal.
• Fresh Thyme & Bay Leaves – Add earthy aroma and balance to the sweetness of the apples and cider.
• Salt & Pepper – Essential seasonings to enhance and unify the flavors.
• Olive Oil or Butter – For searing the beef and softening the vegetables before braising.

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How To Make the Cider-Braised Beef with Apples & Onions

Step 1: Sear the Beef for Deep Flavor

Pat the chuck roast dry and season generously with salt and pepper. Heat olive oil or butter in a Dutch oven over medium-high heat and sear the beef on all sides until deeply browned. This step locks in flavor and builds a rich base.

Step 2: Soften the Onions and Apples

Remove the beef and set it aside. In the same pot, add a bit more oil if needed, then toss in thick slices of onion. Sauté until translucent and golden, about 8 minutes. Add the apples and cook for another 3–5 minutes until lightly caramelized.

Step 3: Build the Braising Liquid

Pour in the apple cider and beef broth, scraping the bottom to lift any browned bits—they’re packed with flavor. Add fresh thyme and bay leaves, then return the seared beef to the pot.

Step 4: Slow Braise to Tender Perfection

Cover the pot with a lid and place it in a preheated 325°F (163°C) oven. Let it braise for 2.5 to 3 hours, or until the beef is fork-tender.

Step 5: Add the Root Vegetables

Halfway through cooking, add chopped carrots and potatoes to the pot, nestling them into the braising liquid. They’ll soak up the cider-infused broth and become incredibly flavorful.

Step 6: Serve & Savor

Once the beef is tender and the vegetables are soft, discard the bay leaves. Taste the sauce and adjust seasoning if needed. Serve warm in shallow bowls, spooning the broth and veggies over the beef.

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How to Serve and Store Cider-Braised Beef

Serve this dish piping hot with a generous ladle of broth and a sprinkle of fresh herbs. It pairs beautifully with crusty bread or over mashed potatoes if you want to double down on cozy.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavor deepens as it sits, making it even better the next day. You can also freeze portions for up to 3 months. Just reheat slowly over low heat to maintain the tender texture.

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Frequently Asked Questions

Can I use a different cut of beef?

Yes, you can substitute chuck roast with brisket or bottom round. Just ensure it’s a cut that benefits from slow, moist heat to break down the connective tissue.

Should I peel the apples?

Peeling is optional. If you prefer a softer texture, go ahead and peel. Leaving the skins on helps the slices hold their shape better and adds color.

Can I make this in a slow cooker?

Absolutely! After searing the beef and sautéing the onions/apples, transfer everything to your slow cooker. Cook on low for 8 hours or high for 4-5 hours.

Is it okay to use hard cider instead of apple cider?

You can! Hard cider adds a little tang and depth. Just be mindful of added sugar or alcohol content.

What if I don’t have fresh thyme?

Dried thyme works fine—use about 1 teaspoon. You can also try rosemary for a more herbal twist.

Can I skip the potatoes and carrots?

Yes, but they help make this a complete one-pot meal. Feel free to swap them with sweet potatoes, parsnips, or even butternut squash.

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Want More Cozy Dinner Ideas?

If you loved this Cider-Braised Beef, here are a few more comforting meals that might just become your next go-to:

• Slow Cooker Brisket with Balsamic Gravy for a tangy, melt-in-your-mouth option.
• Garlic Parmesan Chicken and Potatoes with crispy, golden edges and creamy interiors.
• Creamy Garlic Butter Shrimp Scampi Lasagna for a seafood twist that still satisfies with richness.
• Crack Green Beans as the perfect side to balance this rich main dish.
• Creamy Garlic Parmesan Tortellini with Chicken and Broccoli for another dreamy, all-in-one meal.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life with Nina on Pinterest

And let me know in the comments how it turned out for you! Did you use Honeycrisp or go with a bold Granny Smith? Maybe you swapped in sweet potatoes?

I love seeing how these recipes get personalized—questions are welcome too. Let’s make slow cooking a little less intimidating and a lot more delicious.

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