Save A cozy autumn dish featuring cider-braised beef stew served over creamy cheddar mashed potatoes with fresh chives—comfort food perfect for chilly evenings.
I first served this fall apple cider stew mash to my family and it quickly became a favorite for chilly autumn nights.
Ingredients
- 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 (preferably freshly pressed), 1/2 cup beef broth, 1 large onion chopped, 2 medium carrots peeled and chopped, 1 tablespoon 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
- Step 1:
- Preheat the oven to 375°F (190°C).
- Step 2:
- Heat olive oil and butter in a large skillet over medium-high heat. Season the beef with salt and black pepper then add to the hot pan. Sear until browned on all sides about 6 8 minutes.
- Step 3:
- Add chopped onion and carrots to the skillet with the beef. Sauté stirring occasionally until onions are translucent and carrots are starting to soften about 4 5 minutes.
- Step 4:
- Sprinkle flour over the beef and vegetables stirring well to coat. Cook for 1 2 minutes.
- Step 5:
- Pour in apple cider and beef broth scraping up any browned bits from the pan. Bring the mixture to a boil.
- Step 6:
- Transfer the mixture to an oven-safe Dutch oven or casserole dish. Cover tightly and bake in the preheated oven until beef is fork-tender and the sauce has thickened 60 90 minutes.
- Step 7:
- Meanwhile place potatoes in a large pot and cover with water. Bring to a boil and cook until tender about 20 25 minutes. Drain well and return potatoes to the pot.
- Step 8:
- Mash the potatoes with milk sour cream shredded cheddar cheese and chopped chives until smooth and creamy. Season with salt as needed.
- Step 9:
- To serve spoon mashed potatoes onto plates and generously top with apple cider beef stew. Garnish with extra chives if desired.
Save This recipe brings my family together every fall around the dinner table sharing warmth and stories.
Notes
Substitute Yukon Gold potatoes for a creamier mash. To make this dish gluten-free use a gluten-free flour blend in the stew. Pairs beautifully with a dry hard cider or a medium-bodied red wine.
Required Tools
Large skillet, Oven-safe Dutch oven or casserole dish, Large pot, Potato masher, Cutting board and knife, Measuring cups and spoons
Allergen Information
Contains dairy (butter milk sour cream cheddar cheese). Contains gluten (flour). Contains beef. If uncertain about ingredient sources always check product labels for hidden allergens.
Save This stew is perfect for making ahead and leftovers taste even better the next day.
Recipe FAQs
- → What cut of beef is best for this dish?
Top sirloin cut into cubes is ideal for tender, flavorful results.
- → Can I use a different type of apple cider?
Freshly pressed apple cider enhances flavor, but store-bought varieties work well too.
- → How can I make the mashed potatoes creamier?
Using Yukon Gold potatoes and adding sour cream and cheddar creates a smooth, creamy texture.
- → What is the recommended cooking time for the stew?
Bake covered in the oven for 60–90 minutes until the beef is fork-tender and the sauce thickens.
- → Can this dish be made gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend to accommodate dietary needs.
- → What sides pair well with this main dish?
It pairs beautifully with a dry hard cider or a medium-bodied red wine to complement the flavors.