Fall Apple Cider Beef Stew over Mashed Potatoes Recipe

Introduction

This Fall Apple Cider Beef Stew is a comforting and flavorful dish perfect for chilly evenings. Tender beef is simmered in a rich apple cider broth and served over creamy, cheesy mashed potatoes for a satisfying dinner.

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 large skillet over medium-high heat, melt the butter and olive oil together.
2. Step 2: Season the sirloin cubes with salt and pepper. Add them to the hot skillet and brown on all sides for about 6-8 minutes.
3. Step 3: Add the chopped onion and carrots to the skillet. Cook everything together for 4-5 minutes until the vegetables soften.
4. Step 4: Sprinkle flour over the mixture and stir well to coat the beef and vegetables. Heat for another 1-2 minutes.
5. Step 5: Pour in the apple cider and beef broth, then bring to a boil on the stovetop.
6. Step 6: Transfer the skillet to an oven-safe pan if necessary, cover it, and place it in the oven. Cook for 1 to 1½ hours until the beef is tender.
7. Step 7: While the stew cooks, peel and boil the potatoes in salted water until tender, about 15-20 minutes. Drain well.
8. Step 8: Mash the potatoes with milk, sour cream, shredded cheddar cheese, and chopped chives until smooth and creamy.
9. Step 9: Serve the hot apple cider beef stew over a generous helping of the cheesy mashed potatoes.

Tips & Variations

• For even deeper flavor, use homemade beef broth instead of store-bought.
• Add a pinch of cinnamon or nutmeg to the stew to enhance the fall flavors.
• Swap top sirloin for chuck roast for a more economical option that remains tender when braised.
• Mix in some sautéed mushrooms with the onions and carrots for extra earthiness.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew in a slow cooker?

Yes, after browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Add the apple cider and beef broth, then cook on low for 6-7 hours or until the beef is tender.

What can I serve instead of mashed potatoes?

This stew is also delicious served over creamy polenta, buttered egg noodles, or even with crusty bread to soak up the flavorful sauce.

Fall Apple Cider Beef Stew over Mashed Potatoes Recipe

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★★★★★

4.7 from 120 reviews

This comforting Fall Apple Cider Beef Stew is a perfect hearty dinner, featuring tender top sirloin cubes slow-cooked in a flavorful apple cider and beef broth base, accented with onions and carrots. Served over creamy cheddar and chive mashed potatoes, this meal blends savory and subtly sweet autumn flavors for a satisfying family dinner.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Stew 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
• 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 and Prepare Pan: Preheat your oven to 375°F (190°C). In a large oven-safe skillet or pan over medium-high heat, melt the butter with olive oil to prepare for browning the beef.
2. Brown the Beef: Season the top sirloin cubes with salt and pepper. Add them to the hot butter and oil mixture in the pan, browning all sides thoroughly for 6 to 8 minutes to develop deep flavor.
3. Sauté Vegetables: Add the chopped onion and carrots to the browned beef in the skillet. Cook together for 4 to 5 minutes, allowing the flavors to meld and the vegetables to soften slightly.
4. Thicken the Stew: Sprinkle the tablespoon of flour over the beef and vegetables. Stir well to coat everything evenly and cook for 1 to 2 minutes to remove the raw flour taste.
5. Add Liquids and Boil: Pour in the apple cider and beef broth. Stir to combine, then bring the mixture to a boil on the stovetop.
6. Oven Cook the Stew: Once boiling, cover the skillet or transfer the stew to an oven-safe dish with a lid. Place it in the preheated oven and cook for 1 to 1½ hours until the beef is tender and the flavors have melded.
7. Cook Potatoes: While the stew is in the oven, peel and chop the potatoes, then cook them in boiling water until they are fork-tender, approximately 15 to 20 minutes.
8. Mash Potatoes: Drain the cooked potatoes well and return them to the pot. Mash thoroughly while mixing in milk, sour cream, shredded cheddar cheese, and chopped chives until creamy and smooth.
9. Serve: Spoon the warm, creamy mashed potatoes onto plates and ladle the aromatic apple cider beef stew over the top. Enjoy this hearty autumn dinner immediately.

Notes

• Use an oven-safe skillet or transfer stew to a casserole dish if your pan is not ovenproof.
• For extra depth of flavor, brown the beef in batches to avoid overcrowding the pan.
• The flour helps thicken the stew; ensure it is fully incorporated and cooked a few minutes before adding liquids to avoid lumps.
• You can substitute sharp cheddar with your favorite cheese for the mashed potatoes as preferred.
• Leftover stew can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: beef stew, apple cider, mashed potatoes, fall recipe, comfort food, autumn dinner, slow-cooked stew, cheddar mashed potatoes