By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
402 cal · 75 min
Beef Calvados
Recipe GLPR0a613cbc85db8d
A rich and aromatic braised beef dish where tender chuck strips are simmered with warm spices, coconut milk, and Calvados apple brandy until meltingly tender. Fresh apple slices are folded in at the end, adding a subtle sweetness and bright acidity that balances the deep, caramelized sauce.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 tablespoons Butter
2 tablespoons Olive oil
1 pound Beef chuck, cut into 1-inch strips
¼ cup Onion, chopped
1 teaspoon Ground coriander
1 teaspoon Black pepper
1 teaspoon Sugar
3 Bay leaves
1 teaspoon Salt
¼ teaspoon Ground cumin
2 cups Coconut milk
½ cup Calvados (apple brandy)
4 Jonagold apples, peeled, cored, and thinly sliced
Directions
Heat the butter and olive oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Once shimmering, add the beef strips, chopped onion, coriander, black pepper, sugar, bay leaves, salt, and cumin. Stir frequently and cook for 10 minutes to allow the aromatics to infuse and the beef to begin browning.
Pour in the coconut milk, stirring to combine. Carefully add the Calvados (the alcohol may ignite briefly, which is normal). Cover the pan with a lid and reduce heat to medium-low. Simmer for approximately 45 minutes, stirring occasionally. The beef is done when very tender and the liquid has reduced significantly, leaving a thick, glossy sauce that coats the meat.
Add the sliced apples to the pan, stirring gently to distribute them evenly among the beef pieces. Cover and cook for an additional 5 minutes until the apples soften slightly but still hold their shape.
Transfer the beef and apples to a serving platter and pour the sauce over the top. Serve warm.
Comments
Calvados is a dealbreaker for most Charlotte weeknights—you will not find it at Harris Teeter, Food Lion, Publix, Walmart, or ALDI, forcing a trip to a specialty liquor store or ABC location, which turns this into a two-stop errand. The ingredient list is otherwise available at any major grocer, but the Jonagold apple (a specialty variety, not a standard Red Delicious or Gala) may require a second look or substitution; Kroger locations sometimes stock them, but don't count on it. At roughly $4–5 per serving just for the calvados and beef chuck, this is an upscale weeknight dish. The stated 75 minutes is honest for braising and reduction, but assumes all prep is done before cooking starts. Best suited to someone with access to a liquor store and a willingness to invest in a bottle of calvados that you'll use again, or as a special-occasion dinner rather than a routine family meal. It does not keep well—the apple softens and the flavors muddy on reheating.
Sign in or create a free account to add your review.
