Fall Apple Cider Stew Mash Recipe

Introduction

Fall Apple Cider Stew Mash is a comforting, hearty dish perfect for chilly days. Tender beef braised in sweet apple cider is served over creamy cheddar mashed potatoes, creating a flavor-packed meal the whole family will love.

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons unsalted 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 low sodium beef broth
• 1 large onion, chopped
• 2 medium carrots, peeled and chopped
• 6 large potatoes, peeled
• 1/4 cup whole milk
• 1/4 cup sour cream
• 1 cup sharp cheddar cheese, shredded
• 3 tablespoons fresh chives, finely chopped

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Heat olive oil and butter together in a large skillet over medium-high heat until the butter foams.
2. Step 2: Season the cubed top sirloin with salt and black pepper. Add the beef to the hot skillet in a single layer and sear undisturbed for a few minutes to develop a deep brown crust. Stir and continue browning all sides, about 6–8 minutes total.
3. Step 3: Add chopped onions and carrots to the skillet. Cook for 4–5 minutes, stirring occasionally, until the vegetables soften and begin to release their sweetness.
4. Step 4: Sprinkle 1–2 tablespoons of flour evenly over the beef and vegetables. Stir well to coat and cook for 1–2 minutes to remove raw flour taste.
5. Step 5: Pour in the apple cider and beef broth, scraping up any browned bits from the pan to add flavor. Bring the mixture to a boil.
6. Step 6: Transfer everything to an oven-safe Dutch oven or casserole dish. Cover tightly and bake in the preheated oven for 60–90 minutes, until the beef is fork-tender and the sauce thickens.
7. Step 7: While the stew braises, place peeled potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender, about 20–25 minutes. Drain well.
8. Step 8: Return the potatoes to the pot and mash them with milk, sour cream, shredded cheddar cheese, and chopped chives until creamy and smooth. Add salt to taste.
9. Step 9: To serve, spoon mashed potatoes onto plates or shallow bowls and ladle the hot apple cider stew over the top. Garnish with additional chives or cheddar if desired.

Tips & Variations

• For deeper flavor, use freshly pressed apple cider and let the stew rest for 10 minutes before serving.
• Substitute cubed chuck roast for a more budget-friendly cut; cook longer until tender.
• Try parsnips or sweet potatoes instead of regular potatoes for a twist on the mash.
• Serve with roasted green beans, Brussels sprouts, or a crisp apple salad for extra veggies.
• Hand-shred your cheese for better melting and richer flavor in the mash.

Storage

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently over low heat, adding a splash of broth if the stew has thickened too much. To keep mashed potatoes creamy, store them separately as they tend to absorb the stew when stored together.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What cut of beef works best for the stew?

Top sirloin is ideal for its tenderness and rich flavor, but chuck roast or other stew cuts can also be used. Just allow extra cooking time for tougher cuts.

Can I substitute apple cider with another liquid?

Unsweetened apple juice or additional beef broth can be used, though apple cider provides a distinct sweet tang that makes this dish special.

Fall Apple Cider Stew Mash Recipe

Print Recipe

★★★★★

4.6 from 202 reviews

Cozy fall dish featuring savory apple cider-braised top sirloin beef stew served over creamy sharp cheddar mashed potatoes with fresh chives, perfect for chilly days and family gatherings.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Total Time: 110 minutes
• Yield: 6 hearty portions 1x
• Category: Soups & Stews
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Stew

• 1 tablespoon olive oil
• 2 tablespoons unsalted 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 low sodium beef broth
• 1 large onion, chopped (yellow or sweet)
• 2 medium carrots, peeled and chopped
• 1–2 tablespoons all-purpose flour

Mashed Potatoes

• 6 large potatoes, peeled (Yukon Gold or Russet)
• 1/4 cup whole milk
• 1/4 cup full fat sour cream
• 1 cup sharp cheddar cheese, shredded (preferably hand shredded)
• 3 tablespoons fresh chives, finely chopped
• Salt, to taste

Instructions

1. Sear the Beef: Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Season top sirloin cubes generously with salt and pepper, then add to the hot pan in a single layer. Let sit undisturbed for 2-3 minutes to develop a deep brown crust. Stir and continue browning all sides for about 6-8 minutes total.
2. Build the Aromatics: Add chopped onions and carrots to the skillet with the beef. Cook, stirring occasionally, for 4-5 minutes until the vegetables soften and onions turn translucent, absorbing the flavors.
3. Coat and Toast with Flour: Sprinkle 1-2 tablespoons of all-purpose flour evenly over the beef and vegetables, stirring to coat everything well. Cook for 1-2 minutes to eliminate the raw flour taste and start thickening the stew base.
4. Deglaze and Simmer: Pour in the apple cider and beef broth, scraping up browned bits from the bottom of the pan for extra flavor. Bring the mixture to a full boil to slightly thicken, about 2-3 minutes.
5. Bake the Stew: Transfer the skillet contents to an oven-safe Dutch oven or casserole dish. Cover tightly with a lid and bake in a preheated 375°F (190°C) oven for 60 to 90 minutes until the beef is fork-tender and the sauce is thick and rich.
6. Make Mashed Potatoes: About 30 minutes before the stew finishes, peel and chop potatoes into even chunks. Boil in salted water until fork-tender, approximately 20-25 minutes. Drain well, return potatoes to the warm pot, and mash with milk, sour cream, shredded sharp cheddar cheese, and chopped chives until creamy and fluffy. Season with salt to taste.
7. Serve: Spoon a generous portion of mashed potatoes onto plates or shallow bowls. Ladle the hot apple cider beef stew over the top. Garnish with extra chives or cheddar cheese if desired. Serve immediately for best flavor and texture.

Notes

• Use freshly pressed apple cider for best flavor and allow stew to rest 10 minutes before serving for deeper taste.
• The dish freezes well when stew and mashed potatoes are stored separately in airtight containers.
• Substitute chicken or vegetable broth if beef broth is unavailable; beef broth provides richer flavor.
• Try cubed chuck roast as a budget-friendly alternative to top sirloin; cook longer until tender.
• For a twist, swap some potatoes with parsnips or sweet potatoes, or add diced apples for extra sweetness.
• Serve with roasted green beans, Brussels sprouts, a crisp apple salad, or crusty sourdough bread for a complete meal.
• Hand-shred cheese for better melting and flavor in mashed potatoes rather than using pre-shredded bagged cheese.
• Store leftovers in the refrigerator for up to three days and reheat gently with a splash of broth to loosen the stew if needed.

Keywords: apple cider stew, beef stew, mashed potatoes, fall recipes, comfort food, cheddar mashed potatoes, autumn stew, savory stew