Fall Apple Cider Beef Stew over Mashed Potatoes Recipe

Introduction

This Fall Apple Cider Stew over Mashed Potatoes is a comforting and hearty dish perfect for chilly evenings. Tender beef simmered in apple cider and broth pairs beautifully with creamy, cheesy mashed potatoes for a meal that feels like a warm hug.

Ingredients

• 1 Tablespoon olive oil
• 2 Tablespoons butter
• 3/4 lb top sirloin cubes
• Salt and 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
• 1/4 cup milk
• 1/4 cup sour cream
• 1 cup sharp cheddar cheese, shredded
• 3 Tablespoons chives

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). In a pan over medium-high heat, melt the butter with olive oil.
2. Step 2: Season the top sirloin cubes with salt and pepper. Add them to the hot pan and brown on all sides, about 6-8 minutes.
3. Step 3: Add the chopped onion and carrots to the pan and cook for 4-5 minutes with the beef until softened.
4. Step 4: Sprinkle flour over the mixture and stir well to coat everything. Cook for 1-2 minutes to remove the raw flour taste.
5. Step 5: Pour in the apple cider and beef broth, then bring the mixture to a boil.
6. Step 6: Transfer the contents to an oven-safe dish, cover, and cook in the oven for 1 to 1 ½ hours until the beef is tender.
7. Step 7: While the stew cooks, boil the potatoes in salted water until tender. Drain and return them to the pot.
8. Step 8: Mash the potatoes and stir in the milk, sour cream, cheddar cheese, and chives until smooth and creamy.
9. Step 9: Serve the rich apple cider beef stew over the cheesy mashed potatoes for a satisfying meal.

Tips & Variations

• For added depth, try using a mix of sweet and tart apple cider or add a pinch of cinnamon to the stew.
• Swap out the top sirloin for chuck roast for a more tender, slow-cooked texture.
• Use Yukon Gold potatoes for extra creamy mashed potatoes.
• Garnish with additional fresh herbs like parsley or thyme to brighten the dish.

Storage

Store leftover stew and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. The stew can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew in a slow cooker?

Yes, you can brown the beef and vegetables on the stove, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.

What can I use instead of sour cream in the mashed potatoes?

You can substitute sour cream with plain Greek yogurt or cream cheese for a similar tangy creaminess in the mashed potatoes.

Fall Apple Cider Beef Stew over Mashed Potatoes Recipe

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★★★★★

4.6 from 80 reviews

A hearty and comforting fall-inspired meal featuring tender top sirloin beef stew simmered in apple cider and broth, served over creamy mashed potatoes enhanced with cheddar cheese and chives. Perfect for cozy evenings and autumn gatherings.

• Author: Natalie
• 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 1x2x3x

Beef Stew

• 1 Tablespoon olive oil
• 2 Tablespoons butter
• 3/4 lb top sirloin cubes
• Salt and pepper to taste
• 2 cups apple cider
• 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
• 1/4 cup milk
• 1/4 cup sour cream
• 1 cup sharp cheddar cheese, shredded
• 3 Tablespoons chives, chopped

Instructions

1. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for slow cooking the beef stew.
2. Brown the Beef: In a pan over medium-high heat, melt the butter with olive oil. Season the top sirloin cubes with salt and pepper, then add to the hot pan. Brown the beef cubes on all sides for about 6-8 minutes to develop rich flavor.
3. Sauté Vegetables: Add the chopped onion and carrots to the pan with the beef. Cook together for 4-5 minutes until the vegetables start to soften and release their aroma.
4. Thicken Stew Base: Sprinkle 1 tablespoon of flour over the beef and vegetables, stirring well to coat everything evenly. Cook for 1-2 minutes to remove the raw flour taste and create a roux.
5. Add Liquids and Simmer: Pour in the apple cider and beef broth, stirring to combine. Bring the mixture to a boil on the stovetop.
6. Oven Cook Stew: Transfer the stew into an oven-safe pot or Dutch oven, cover it with a lid, and place it in the preheated oven. Let it cook for 1 to 1 ½ hours until the beef is tender and flavors meld beautifully.
7. Prepare Mashed Potatoes: While the stew cooks, peel and cut the potatoes into chunks. Boil them in salted water until very tender, approximately 15-20 minutes. Drain well.
8. Mash Potatoes: Return drained potatoes to the pot and mash until smooth. Mix in the milk, sour cream, sharp cheddar cheese, and chopped chives until creamy and well blended.
9. Serve: Spoon a generous portion of the apple cider beef stew over the cheesy mashed potatoes and enjoy this warm, comforting dish perfect for fall.

Notes

• Use a heavy-bottomed oven-safe pot or Dutch oven for even heat distribution during oven cooking.
• If you prefer thicker stew, you can simmer uncovered in the oven for the last 15 minutes to reduce liquids.
• Sharp cheddar cheese can be substituted with your favorite cheese for variation.
• Leftover stew tastes great reheated and can be frozen for up to 3 months.

Keywords: Fall stew, Apple cider beef stew, Mashed potatoes, Comfort food, Autumn recipe, Beef stew, Cheesy mashed potatoes, Slow-cooked stew