Fall Apple Cider Stew with Cheddar Mashed Potatoes Recipe
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.
- 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
