Save A cozy autumn dish featuring cider-braised beef stew served over creamy cheddar mashed potatoes with fresh chives—comfort food perfect for chilly evenings.
This stew has become a fall favorite in my family—warming and flavorful every time I make it.
Ingredients
- 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 (preferably freshly pressed), 1/2 cup beef broth, 1 large onion chopped, 2 medium carrots peeled and chopped, 1 tablespoon all-purpose 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
Instructions
- Step 1:
- Preheat the oven to 375°F (190°C)
- Step 2:
- Heat olive oil and butter in a large skillet over medium-high heat. Season the beef with salt and black pepper then add to the hot pan. Sear until browned on all sides about 6 8 minutes
- Step 3:
- Add chopped onion and carrots to the skillet with the beef. Sauté stirring occasionally until onions are translucent and carrots are starting to soften about 4 5 minutes
- Step 4:
- Sprinkle flour over the beef and vegetables stirring well to coat. Cook for 1 2 minutes
- Step 5:
- Pour in apple cider and beef broth scraping up any browned bits from the pan. Bring the mixture to a boil
- Step 6:
- Transfer the mixture to an oven-safe Dutch oven or casserole dish. Cover tightly and bake in the preheated oven until beef is fork-tender and the sauce has thickened 60 90 minutes
- Step 7:
- Meanwhile place 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
- Step 8:
- Mash the potatoes with milk sour cream shredded cheddar cheese and chopped chives until smooth and creamy. Season with salt as needed
- Step 9:
- To serve spoon mashed potatoes onto plates and generously top with apple cider beef stew. Garnish with extra chives if desired
Save Sharing this stew with family on cool evenings creates cherished memories and cozy moments.
Notes
Substitute Yukon Gold potatoes for a creamier mash. To make this dish gluten-free use a gluten-free flour blend in the stew. Pairs beautifully with a dry hard cider or a medium-bodied red wine.
Required Tools
Large skillet Oven-safe Dutch oven or casserole dish Large pot Potato masher Cutting board and knife Measuring cups and spoons
Allergen Information
Contains dairy (butter milk sour cream cheddar cheese) Contains gluten (flour) Contains beef If uncertain about ingredient sources always check product labels for hidden allergens
Save This stew is sure to be a new fall favorite you&ll return to year after year.
Recipe Guide
- → What cut of beef is best for the stew?
Top sirloin cut into cubes is ideal as it becomes tender when braised slowly and absorbs flavorful liquids well.
- → Can I substitute the apple cider?
Freshly pressed apple cider offers the best flavor, but you can use a high-quality bottled cider for ease.
- → How do I make the mashed potatoes creamy?
Use milk, sour cream, and sharp cheddar cheese while mashing the boiled potatoes for a rich and smooth texture.
- → Is there a way to make this gluten-free?
Replace the all-purpose flour in the stew with a gluten-free flour blend to keep the thickened texture without gluten.
- → What side pairs well with this dish?
Dry hard cider or a medium-bodied red wine complements the flavors, while a light green salad balances the richness.
- → How long should I let the stew rest after cooking?
Allow the stew to rest for about 10 minutes to let flavors meld and juices redistribute for better taste.