Description
Warm and hearty, this Fall Apple Cider Stew Mash pairs tender beef with sweet apple cider gravy over creamy mashed potatoes.
Ingredients
Scale
- 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