Fall Apple Cider Stew Mash Recipe

Introduction

This Fall Apple Cider Stew Mash is a comforting, hearty dish perfect for cooler days. Tender beef simmers in a flavorful apple cider broth, paired with creamy cheddar mashed potatoes for a satisfying meal.

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

1. Step 1: Preheat oven to 375°F (190°C). Heat olive oil and butter in a large skillet over medium-high heat. Season beef cubes with salt and black pepper, then add to the hot pan. Sear until browned on all sides, about 6–8 minutes.
2. Step 2: Add 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.
3. Step 3: Sprinkle flour over the beef and vegetables, stirring well to coat evenly. Cook for 1–2 minutes to remove raw flour taste.
4. Step 4: Pour in apple cider and beef broth, scraping the pan bottom to loosen browned bits. Bring the mixture to a boil.
5. Step 5: Transfer the skillet contents 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 has thickened, 60–90 minutes.
6. Step 6: While the stew braises, place peeled potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 20–25 minutes. Drain well and return potatoes to the pot.
7. Step 7: Mash potatoes with milk, sour cream, shredded cheddar cheese, and chopped chives until smooth and creamy. Taste and adjust seasoning with salt if needed.
8. Step 8: 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

• Use bone broth instead of beef broth for a richer flavor.
• Substitute sharp cheddar with smoked gouda for a smoky twist.
• For a thicker stew, let it simmer uncovered for the last 15 minutes of baking.
• Add a splash of apple brandy or bourbon to the stew before baking for extra warmth.

Storage

Store leftover stew and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to heat evenly. Avoid overheating mashed potatoes to maintain their creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, chuck roast or brisket work well for this stew due to their tenderness and flavor when slow-cooked.

Can I prepare this stew on the stovetop instead of the oven?

Absolutely. After bringing the mixture to a boil, reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until the beef is tender.

Fall Apple Cider Stew Mash Recipe

Print Recipe

★★★★★

4.8 from 633 reviews

This comforting Fall Apple Cider Stew Mash combines tender top sirloin beef braised in a flavorful apple cider and beef broth sauce with creamy cheddar mashed potatoes infused with sour cream and fresh chives. Perfect for cozy autumn evenings, this dish balances savory and slightly sweet flavors, offering a hearty and satisfying meal.

• Author: Rico
• 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
• 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
• 1 tablespoon 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
• Salt, to taste (for mashed potatoes)

Instructions

1. Sear Beef: Preheat oven to 375°F (190°C). Heat olive oil and butter in a large skillet over medium-high heat. Season the top sirloin cubes with salt and black pepper. Add the beef to the skillet and sear until browned on all sides, about 6 to 8 minutes, developing a flavorful crust.
2. Cook Vegetables: Add the chopped onion and carrots to the skillet with the beef. Sauté the mixture, stirring occasionally, until the onions become translucent and carrots start to soften, approximately 4 to 5 minutes.
3. Deglaze and Simmer: Sprinkle the flour evenly over the beef and vegetables and stir well to coat everything thoroughly. Cook this for 1 to 2 minutes to eliminate the raw flour taste. Then pour in the apple cider and beef broth, scraping up any browned bits attached to the pan which add depth to the sauce. Bring the mixture to a boil.
4. Braise Stew: Transfer the entire skillet contents to an oven-safe Dutch oven or casserole dish. Cover tightly with a lid or foil and bake in the preheated oven. Allow the beef to braise until fork-tender and the sauce thickens, which should take between 60 and 90 minutes.
5. Prepare Mashed Potatoes: While the stew cooks in the oven, place the peeled potatoes in a large pot and cover them with cold water. Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork, approximately 20 to 25 minutes. Drain the potatoes thoroughly.
6. Mash and Finish Potatoes: Return the drained potatoes to the pot and mash them until smooth. Stir in the milk, sour cream, shredded sharp cheddar cheese, and chopped chives until the mixture is creamy and well combined. Taste and adjust the seasoning with salt as needed.
7. Serve: Spoon the creamy mashed potatoes onto serving plates and generously top each serving with the warm apple cider beef stew. Garnish with additional chopped chives if desired for a fresh, vibrant finish.

Notes

• Use sharp cheddar cheese for a rich and tangy flavor in the mashed potatoes.
• Make sure to brown the beef well to develop deep, caramelized flavors in the stew.
• Cover the stew tightly when baking to retain moisture and ensure the beef becomes tender.
• For a thicker stew sauce, you can return the braised stew to the stovetop and simmer uncovered for a few minutes after baking.
• Fresh chives add color and a mild onion flavor; substitute with parsley if preferred.

Keywords: apple cider stew, beef stew recipe, mashed potatoes, fall recipes, comfort food, cheddar mashed potatoes, braised beef, autumn dinner