Fall Apple Cider Stew over Mashed Potatoes Recipe

Introduction

Fall Apple Cider Stew over Mashed Potatoes is a warm, comforting dish perfect for chilly evenings. Tender beef simmered in apple cider and broth is served atop creamy mashed potatoes, making it a delicious meal that captures the flavors of autumn.

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. In a pan over medium-high heat, melt the butter with olive oil. Season the beef cubes with salt and pepper, then add them to the hot pan. Brown the beef on all sides for 6–8 minutes.
2. Step 2: Add the chopped onion and carrots to the pan with the beef, cooking for 4–5 minutes until they begin to soften. Sprinkle flour over the mixture, stirring to coat everything evenly. Heat for 1–2 minutes to cook the flour.
3. Step 3: Pour in the apple cider and beef broth, bringing the mixture to a boil. Transfer everything to an oven-safe dish, cover, and cook in the oven for 1 to 1½ hours until the beef is tender.
4. Step 4: While the stew cooks, peel and boil the potatoes until tender. Drain them well, then mash with milk, sour cream, shredded cheddar cheese, and chives until smooth and creamy.
5. Step 5: Serve the warm apple cider stew over a bed of the cheesy mashed potatoes for a cozy, satisfying meal.

Tips & Variations

• For extra flavor, add a pinch of cinnamon or nutmeg to the stew while it simmers.
• Use Yukon Gold potatoes for a naturally creamy mash without needing as much dairy.
• Substitute sour cream with Greek yogurt for a tangy twist and lighter texture.
• For a vegetarian version, replace beef with hearty mushrooms and use vegetable broth.

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 ensure even warming. The mashed potatoes may thicken after cooling; add a splash of milk when reheating to restore creaminess.

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 sauté the vegetables on the stove first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours until the beef is tender.

Can I use other types of apples instead of apple cider?

Apple cider brings a nice sweetness and depth of flavor, but you can substitute with unsweetened apple juice if needed. Avoid using fresh diced apples, as they will change the texture of the stew.

Fall Apple Cider Stew over Mashed Potatoes Recipe

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A hearty and comforting Fall Apple Cider Stew featuring tender top sirloin beef cooked with apple cider, beef broth, and vegetables, served over creamy mashed potatoes blended with sharp cheddar cheese and chives for a perfect autumn meal.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the 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

For the 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 Oven: Preheat your oven to 375°F (190°C) to prepare for slow cooking the stew.
2. Brown the Beef: Heat butter and olive oil in a skillet over medium-high heat. Season the top sirloin cubes with salt and pepper and add them to the hot oil. Brown the beef on all sides, which should take about 6 to 8 minutes.
3. Sauté Vegetables: Add the chopped onion and carrots to the skillet with the beef. Cook for an additional 4 to 5 minutes until the vegetables soften.
4. Thicken the Stew Base: Sprinkle the flour over the beef and vegetables, stirring well to coat everything evenly. Cook for 1 to 2 minutes to remove the raw flour taste.
5. Add Liquids: Pour in the apple cider and beef broth and bring the mixture to a boil.
6. Oven Cook: Transfer the skillet or the contents to an oven-safe pan if necessary. Cover and place in the preheated oven. Cook for 1 to 1 ½ hours until the beef is tender and the flavors meld.
7. Prepare Mashed Potatoes: While the stew cooks, peel and boil the potatoes in salted water until tender, about 20-25 minutes. Drain and return to the pot.
8. Mash Potatoes: Mash the potatoes until smooth. Stir in milk, sour cream, shredded cheddar cheese, and chopped chives until well combined and creamy.
9. Serve: Spoon the apple cider beef stew over a bed of the cheesy mashed potatoes and enjoy the comforting flavors of fall.

Notes

• Use fresh apple cider for the best fall flavor; avoid sweetened apple juice as a substitute.
• For a thicker stew, sprinkle more flour or cornstarch mixed with water into the stew during step 5.
• You can substitute sharp cheddar cheese with gouda or gruyère for a different but complementary flavor.
• To make this recipe gluten free, use a gluten-free flour blend instead of all-purpose flour.
• Leftover stew and mashed potatoes reheat well and make excellent next-day meals.

Keywords: apple cider stew, beef stew, mashed potatoes, fall recipe, comfort food, autumn dish