Print

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/fall-apple-cider-stew-mash-recipe/