Fall Apple Cider Stew Mash

Why Make This Recipe

Fall Apple Cider Stew Mash is a perfect dish for chilly autumn days. It combines tender beef with sweet and tangy apple cider and creamy mashed potatoes, creating a warm and hearty meal. The comforting flavors of this stew will fill your home with a delightful aroma, making it a great choice for family dinners or gatherings with friends.

How to Make Fall Apple Cider Stew Mash

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:

1. Sear the Beef: In a large skillet, heat olive oil and butter over medium-high heat. Season sirloin cubes generously with salt and pepper. Add to skillet in a single layer and sear for 2–3 minutes per side until browned.

2. Add Aromatics: Stir in chopped onion and carrots. Cook for 4–5 minutes, stirring occasionally.

3. Coat with Flour: Sprinkle flour over the beef and veggies. Stir to coat and cook for 1 minute to eliminate the raw flour taste.

4. Deglaze & Simmer: Pour in apple cider and beef broth. Scrape up browned bits from the bottom of the pan. Bring to a gentle boil, then transfer to an oven-safe Dutch oven or covered baking dish.

5. Bake: Cover and bake at 375°F for 1 to 1½ hours until beef is fork-tender.

6. Make Mashed Potatoes: While stew finishes, boil potatoes in salted water until fork-tender. Drain and return to pot. Add milk, sour cream, cheddar, and chives. Mash until smooth and fluffy. Season with salt to taste.

7. Serve: Spoon mashed potatoes into bowls. Ladle the hot apple cider stew over the top. Garnish with extra chives or cheese if desired.

How to Serve Fall Apple Cider Stew Mash

Serve this comforting stew mash hot in individual bowls. You can top the stew with extra chives or shredded cheese for added flavor. It pairs well with a slice of crusty bread for a complete meal.

How to Store Fall Apple Cider Stew Mash

If you have leftovers, let the stew cool to room temperature and transfer it to an airtight container. Store in the refrigerator for up to 3 days. You can also freeze the stew for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave.

Tips to Make Fall Apple Cider Stew Mash

• For more flavor, use a flavored apple cider or add a splash of vinegar if you prefer a tangier taste.
• Ensure your beef is well-browned for a richer flavor in the stew.
• Feel free to add other vegetables like celery or parsnips for extra nutrition.

Variation

You can switch up the protein by using ground beef or pork instead of top sirloin. Additionally, switch out the cheese for a different flavor like mozzarella or gouda.

FAQs

Can I use different potatoes?
Yes, you can use any type of potatoes you like, but Yukon Gold or Russet are preferred for their creaminess.

Is this dish suitable for meal prep?
Absolutely! This stew is great for meal prep. Just store it as described above.

Can I make it in a slow cooker?
Yes, you can cook the beef and vegetables in a slow cooker on low for 6-8 hours or high for 3-4 hours. Just prepare the mashed potatoes separately when you are ready to serve.

Fall Apple Cider Stew Mash

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A warm and hearty dish combining tender beef with sweet apple cider and creamy mashed potatoes, perfect for chilly autumn days.

• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Total Time: 105 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Beef

Ingredients

Scale 1x2x3x

• 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

1. In a large skillet, heat olive oil and butter over medium-high heat. Season sirloin cubes generously with salt and pepper. Add to skillet in a single layer and sear for 2–3 minutes per side until browned.
2. Stir in chopped onion and carrots. Cook for 4–5 minutes, stirring occasionally.
3. Sprinkle flour over the beef and veggies. Stir to coat and cook for 1 minute to eliminate the raw flour taste.
4. Pour in apple cider and beef broth. Scrape up browned bits from the bottom of the pan. Bring to a gentle boil, then transfer to an oven-safe Dutch oven or covered baking dish.
5. Cover and bake at 375°F for 1 to 1½ hours until beef is fork-tender.
6. While stew finishes, boil potatoes in salted water until fork-tender. Drain and return to pot. Add milk, sour cream, cheddar, and chives. Mash until smooth and fluffy. Season with salt to taste.
7. Spoon mashed potatoes into bowls. Ladle the hot apple cider stew over the top. Garnish with extra chives or cheese if desired.

Notes

You can switch up the protein or cheese to suit your taste. This dish stores well for leftovers.

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 8g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 85mg

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