Fall Apple Cider Beef Stew over Mashed Potatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
