Fall Apple Cider Stew Mash Recipe
A comforting fall-inspired dish featuring tender top sirloin beef slow-baked in fresh apple cider and beef broth, served over creamy cheddar mashed potatoes infused with sour cream and fresh chives. This hearty stew mash combines sweet and savory flavors perfect for cozy autumn meals.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
- Category: Main course
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Stew:
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 lbs top sirloin beef, cut into cubes
- Salt and freshly ground black pepper, to taste
- 1 large onion, chopped
- 3 large carrots, peeled and chopped
- 1–2 tbsp flour
- 1½ cups fresh apple cider
- 1½ cups low-sodium beef broth
For the Mashed Potatoes:
- 2 lbs Yukon Gold or Russet potatoes, peeled and chopped
- ½ cup whole milk
- ½ cup full-fat sour cream
- 1 cup sharp cheddar cheese, shredded
- 2 tbsp fresh chives, chopped
- Salt, to taste
Instructions
- Sear the Beef: In a large skillet, heat olive oil and butter over medium-high heat. Season the sirloin cubes generously with salt and pepper. Add them to the skillet in a single layer and sear for 2–3 minutes per side until beautifully browned.
- Add Aromatics: Stir in the chopped onion and carrots with the beef. Cook for 4–5 minutes, stirring occasionally to soften the vegetables and develop flavor.
- Coat with Flour: Sprinkle 1 to 2 tablespoons of flour over the beef and vegetables, stirring to coat everything evenly. Cook for 1 minute to remove the raw flour taste and begin thickening the sauce.
- Deglaze & Simmer: Pour in the fresh apple cider and low-sodium beef broth. Use a spoon to scrape up the browned bits from the skillet bottom, adding rich flavor to the liquid. Bring to a gentle boil on the stovetop, then transfer the entire mixture to an oven-safe Dutch oven or covered baking dish.
- Bake: Cover the Dutch oven or dish and bake in a preheated oven at 375°F (190°C) for 1 to 1½ hours until the beef is fork-tender and the flavors have melded beautifully.
- Make Mashed Potatoes: While the stew finishes baking, boil the peeled and chopped potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return the potatoes to the pot. Add whole milk, full-fat sour cream, shredded sharp cheddar cheese, and chopped fresh chives. Mash everything together until smooth and fluffy. Season with salt to taste.
- Serve: Spoon creamy mashed potatoes into serving bowls. Ladle the hot apple cider beef stew over the top. Garnish with extra fresh chives or additional shredded cheddar if desired. Enjoy the warm, comforting flavors of fall in every bite.
Notes
- Beef Substitute: Stew beef or chuck roast can be used if top sirloin is unavailable; just increase the baking time until tender.
- Apple Cider: Fresh-pressed apple cider provides the best depth of flavor, but store-bought cider works well too.
- Make Ahead: The stew can be made a day in advance and reheated; flavors deepen overnight, making it even more delicious.
- Storage: Store leftovers in separate airtight containers in the refrigerator for up to 3 days.
Keywords: apple cider stew, fall recipes, beef stew, mashed potatoes, autumn dinner, comfort food, baked stew, cheddar mashed potatoes
Find it online: https://messykitchenmagic.com/fall-apple-cider-stew-mash-recipe/
