Fall Apple Cider Stew with Mashed Potatoes Recipe
This Fall Apple Cider Stew Mash is a hearty and comforting dish featuring tender top sirloin beef braised in a flavorful apple cider and beef broth sauce, paired perfectly with creamy mashed potatoes enriched with cheddar cheese and chives. It blends savory, sweet, and creamy elements for an ideal autumn meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Stew
- 1 tablespoon olive oil
- 2 tablespoons butter
- 340 grams (3/4 pound) top sirloin, cut into cubes
- Salt, to taste
- Black pepper, to taste
- 2 cups apple cider
- 1/2 cup beef broth
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
- 2 tablespoons all-purpose flour
Mashed Potatoes
- 6 large potatoes, peeled
- 1/4 cup milk
- 1/4 cup sour cream
- 1 cup sharp cheddar cheese, shredded
- 3 tablespoons chives, finely chopped
- Salt, to taste
Instructions
- Preheat and Sear Beef: Preheat your oven to 375°F (190°C). Heat olive oil and butter in a large skillet over medium-high heat. Season the top sirloin cubes with salt and black pepper, then add them to the hot skillet. Sear the beef until browned on all sides, about 6–8 minutes.
- Sauté Vegetables: Add the chopped onions and carrots to the skillet with the beef. Sauté while stirring occasionally until the onions become translucent and the carrots begin to soften, approximately 4–5 minutes.
- Make Stew Base: Sprinkle the flour evenly over the beef and vegetables in the skillet. Stir well to coat everything and cook for 1–2 minutes to remove the raw flour taste. Slowly pour in the apple cider and beef broth while scraping up any browned bits from the pan. Bring the mixture to a boil to thicken slightly.
- Bake Stew: Transfer the contents of the skillet to an oven-safe Dutch oven or casserole dish. Cover tightly and bake in the preheated oven for 60–90 minutes until the beef is fork-tender and the sauce has thickened.
- Cook Potatoes: While the stew bakes, place the peeled potatoes in a large pot and cover them with water. Bring to a boil and cook until the potatoes are tender when pierced, about 20–25 minutes. Drain the potatoes well and return them to the pot.
- Mash Potatoes: Mash the drained potatoes with milk, sour cream, shredded sharp cheddar cheese, and chopped chives until the mash is smooth and creamy. Adjust seasoning with salt if needed.
- Serve: Spoon a generous portion of the mashed potatoes onto plates, then top with the hot apple cider beef stew. Garnish with additional chopped chives if desired and serve immediately.
Notes
- Use freshly pressed apple cider for a more vibrant and authentic fall flavor in the stew.
- Let the stew rest for 10 minutes after baking to allow flavors to meld and the sauce to thicken further.
- Adjust seasoning at each step to your taste, especially salt and pepper.
- For a thicker stew, you can simmer uncovered on the stovetop after baking to reduce the sauce further if desired.
- Make sure potatoes are well drained before mashing to avoid watery mashed potatoes.
Keywords: apple cider stew, beef stew, mashed potatoes, fall recipe, comfort food, autumn dinner
