Introduction

Warm up your evenings with this comforting Fall Apple Cider Stew Mash. Tender beef simmered in apple cider and hearty vegetables is paired perfectly with creamy cheddar mashed potatoes for a cozy meal.

A white plate holds a dish with two main layers: the bottom layer is a thick, creamy, pale yellow mashed potato base with a slightly textured surface, while the top layer consists of chunky, brown braised beef pieces mixed with bright orange carrot slices and small bits of translucent onion, all covered in a glossy, rich brown gravy. Fresh green parsley sprinkles are scattered on top, adding a vibrant touch against the warm colors of the meat and vegetables. The plate sits on a white marbled surface with a gray and white striped cloth partially underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
6 large potatoes, peeled
1/4 cup milk
1/4 cup sour cream
1 cup sharp cheddar cheese, shredded
3 tablespoons chives, finely chopped

Instructions

Step 1: Preheat the oven to 375°F (190°C). In a large skillet over medium-high heat, heat olive oil and butter. Season the beef cubes with salt and black pepper, then add to the pan. Sear until browned on all sides, about 6–8 minutes.
Step 2: Add the chopped onions and carrots to the skillet with the beef. Sauté, stirring occasionally, until onions become translucent and carrots start to soften, about 4–5 minutes.
Step 3: Sprinkle flour over the beef and vegetables, stirring well to coat. Cook for 1–2 minutes. Pour in apple cider and beef broth, scraping up any browned bits from the pan. Bring the mixture to a boil.
Step 4: Transfer the mixture to an oven-safe Dutch oven or casserole dish. Cover tightly and bake in the preheated oven until the beef is fork-tender and the sauce thickens, about 60–90 minutes.
Step 5: While the stew braises, place peeled potatoes in a large pot and cover with water. Bring to a boil and cook until tender, approximately 20–25 minutes. Drain well and return potatoes to the pot.
Step 6: Mash the potatoes with milk, sour cream, shredded cheddar cheese, and chopped chives until smooth and creamy. Adjust seasoning with salt if needed.
Step 7: To serve, spoon the mashed potatoes onto plates and top generously with the apple cider beef stew. Garnish with extra chives if desired.

Tips & Variations

For a richer flavor, try using a combination of butter and bacon fat to sear the beef.
Substitute ground cinnamon or nutmeg for a subtle warm spice in the stew to enhance fall flavors.
Swap sharp cheddar cheese with Gruyère or mozzarella for a different cheesy twist in the mash.
Use Yukon Gold potatoes for creamier mashed potatoes with less need for added milk or butter.

Storage

Store leftover stew and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat the stew gently on the stove over low heat, stirring occasionally, and warm the mashed potatoes in the microwave or on the stove, adding a splash of milk if needed to loosen the texture.

How to Serve

A white shallow bowl filled with a thick base layer of creamy mashed potatoes that have a smooth and slightly textured surface. On top, there is a rich brown beef stew with visible chunks of tender beef, orange carrot pieces, and a glossy sauce that coats the ingredients. Fresh chopped green parsley is sprinkled generously over the stew, adding a bright contrast to the brown and orange colors. The bowl is placed on a white marbled surface with a grey striped cloth partially visible on the left side, and a blurred background showing a bowl with orange pieces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this stew?

Yes, chuck roast or brisket work well as they become tender during slow cooking. Just ensure to cut them into cubes similar in size to ensure even cooking.

Is it necessary to bake the stew in the oven?

Baking allows the flavors to meld and the beef to become very tender. Alternatively, you can simmer the stew on the stovetop over low heat for around 90 minutes, covered, stirring occasionally.

Fall Apple Cider Stew with Cheddar Mashed Potatoes Recipe

Print Recipe

★★★★★

4.7 from 64 reviews

A hearty and comforting Fall Apple Cider Stew served over creamy mashed potatoes infused with sharp cheddar and chives. This dish combines tender seared top sirloin braised in flavorful apple cider and beef broth with sautéed vegetables, delivering a perfect balance of savory and slightly sweet autumn flavors ideal for cozy dinners.

Author: Lila
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Halal

Ingredients

Scale

Beef 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

Instructions

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 cubed top sirloin with salt and black pepper, then add them to the hot skillet. Sear the beef, turning occasionally, until browned on all sides, about 6 to 8 minutes.
Cook Vegetables: Add the chopped onions and carrots directly to the skillet with the beef. Sauté them together, stirring occasionally, until the onions become translucent and the carrots start to soften, roughly 4 to 5 minutes.
Deglaze and Simmer: Sprinkle the flour over the beef and vegetables, stirring thoroughly to coat everything evenly. Cook this mixture for 1 to 2 minutes to eliminate the raw flour taste. Next, pour in the apple cider and beef broth while scraping the bottom of the pan to lift any browned bits. Bring the entire mixture to a boil on the stovetop.
Braise Stew: Transfer the skillet contents to an oven-safe Dutch oven or casserole dish, cover tightly with a lid or foil, and bake in the preheated oven for 60 to 90 minutes. Bake until the beef is fork-tender and the sauce has thickened nicely.
Prepare Mashed Potatoes: While the stew braises, place the peeled potatoes in a large pot and cover them with water. Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork, about 20 to 25 minutes. Drain the potatoes well and return them to the pot.
Mash and Finish Potatoes: Mash the potatoes with milk, sour cream, shredded sharp cheddar cheese, and finely chopped chives until the mixture is smooth and creamy. Taste and adjust seasoning with salt if needed.
Serve: Spoon the mashed potatoes onto plates and generously top with the hot apple cider beef stew. Optionally, garnish with extra chives for added color and flavor. Serve immediately for a satisfying autumn meal.

Notes

Use a good quality apple cider for the best flavor balance between sweet and savory.
Top sirloin works well due to its tenderness; you can substitute with chuck roast for a richer stew.
If desired, add a splash of Worcestershire sauce to the stew for deeper umami notes.
For a dairy-free option, substitute butter with oil and use non-dairy milk and sour cream alternatives in the mashed potatoes.
Leftover stew and mashed potatoes taste great reheated and can be stored in the refrigerator up to 3 days.

Keywords: Apple cider stew, Fall stew recipe, Beef stew, Mashed potatoes, Comfort food, Autumn recipe