why make this recipe
This dish is warm, simple, and full of fall flavors. It pairs tender beef with a sweet apple cider gravy and creamy mashed potatoes. It feeds a family and feels like comfort food. You can make it ahead and it still tastes great.
introduction
Fall Apple Cider Stew Mash mixes seared beef and vegetables with apple cider and beef broth. You bake the stew until the beef is very tender. You serve it over rich mashed potatoes with cheese and chives. The recipe uses easy pantry ingredients and small steps.
how to make Fall Apple Cider Stew Mash
- Brown the beef in oil and butter to lock in flavor.
- Add onion and carrots and cook until soft.
- Stir in flour, then pour in apple cider and beef broth to make a sauce.
- Bake the stew until the beef is fork-tender.
- Boil and mash potatoes with milk, sour cream, cheese, and chives.
- Serve the hot stew over the mashed potatoes.
Ingredients :
- 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
- 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
Directions :
- In a large skillet, heat olive oil and butter over medium-high heat. Season sirloin cubes with salt and pepper. Sear beef for 2–3 minutes per side until browned.
- Stir in chopped onion and carrots. Cook for 4–5 minutes.
- Sprinkle flour over the mixture; stir to coat and cook for 1 minute.
- Pour in apple cider and beef broth. Bring to a boil, then transfer to an oven-safe dish.
- Cover and bake at 375°F for 1 to 1½ hours until beef is fork-tender.
- Boil potatoes in salted water until fork-tender, then mash with milk, sour cream, cheddar, and chives.
- Serve mashed potatoes in bowls topped with the hot apple cider stew.
how to serve Fall Apple Cider Stew Mash
Spoon mashed potatoes into bowls. Ladle hot stew over the potatoes. Sprinkle extra chives or a little cheese on top if you like. Serve with a green salad or roasted vegetables for a full meal.
how to store Fall Apple Cider Stew Mash
Cool the stew and potatoes to room temperature. Store in separate airtight containers in the fridge for up to 3 days. Reheat the stew on the stove over low heat. Reheat mashed potatoes gently with a splash of milk until smooth.
tips to make Fall Apple Cider Stew Mash
- Brown the beef well to add more flavor.
- Use fresh apple cider for a bright, sweet taste.
- If stew seems thin after baking, simmer it on the stove to reduce.
- Mash potatoes while they are hot for a creamier texture.
- Adjust salt at the end after you add cheese and sour cream.
variation (if any)
- Add sliced apples to the stew for more apple flavor.
- Swap cheddar for gruyere or parmesan in the mash.
- Use short ribs or chuck roast instead of top sirloin for a richer stew.
FAQs
Q: Can I use store-bought apple juice instead of fresh cider?
A: You can, but fresh apple cider gives a fuller flavor. If using juice, choose one without added sugar.
Q: Can I make this in a slow cooker?
A: Yes. Brown the beef and sauté the veggies first, then add all to a slow cooker with liquids. Cook on low for 6–8 hours.
Q: Can I freeze the stew or mashed potatoes?
A: You can freeze the stew for up to 3 months. Mashed potatoes freeze okay but may change texture; add a little milk when reheating.
Q: Do I need to peel the potatoes?
A: Peeling is optional. Yukon Gold skins are thin and add texture; Russets are commonly peeled.
Q: How can I thicken the stew if it is too thin?
A: Mix 1 tbsp flour or cornstarch with cold water and stir into the hot stew. Simmer until it thickens.
Conclusion
For the original recipe source and more details, see Fall Apple Cider Beef Stew over Mashed Potatoes Dinner Recipe.
Print
Fall Apple Cider Stew Mash
- Total Time: 105 minutes
- Yield: 6 servings 1x
- Diet: None
Description
Warm and hearty, this Fall Apple Cider Stew Mash pairs tender beef with sweet apple cider gravy over creamy mashed potatoes.
Ingredients
- 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
- 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
- In a large skillet, heat olive oil and butter over medium-high heat. Season sirloin cubes with salt and pepper. Sear beef for 2–3 minutes per side until browned.
- Stir in chopped onion and carrots. Cook for 4–5 minutes.
- Sprinkle flour over the mixture; stir to coat and cook for 1 minute.
- Pour in apple cider and beef broth. Bring to a boil, then transfer to an oven-safe dish.
- Cover and bake at 375°F for 1 to 1½ hours until beef is fork-tender.
- Boil potatoes in salted water until fork-tender, then mash with milk, sour cream, cheddar, and chives.
- Serve mashed potatoes in bowls topped with the hot apple cider stew.
Notes
Cool the stew and potatoes to room temperature before storing. The stew can be reheated gently on the stove, and the mashed potatoes can be revived with a splash of milk.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: fall recipes, comfort food, beef stew, apple cider, mashed potatoes