Fall Apple Cider Stew Mash (Print-Friendly Version)
Beef and vegetables simmered with apple cider, ladled over cheesy mashed potatoes for a cozy autumn dish.
# Ingredients List:
→ Stew
01 -
15 ml olive oil
02 -
15 g unsalted butter
03 -
900 g top sirloin beef, cut into cubes
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
06 -
1 large onion, chopped
07 -
3 large carrots, peeled and chopped
08 -
15–30 g all-purpose flour
09 -
120 ml fresh apple cider
10 -
120 ml low-sodium beef broth
→ Mashed Potatoes
11 -
900 g Yukon Gold or Russet potatoes, peeled and chopped
12 -
120 ml whole milk
13 -
120 g full-fat sour cream
14 -
100 g sharp cheddar cheese, shredded
15 -
2 tbsp fresh chives, chopped
16 -
Salt, to taste
# How to Make It:
01 -
Heat olive oil and butter in a large skillet over medium-high heat. Season the beef cubes with salt and pepper, arrange in a single layer, and sear for 2–3 minutes per side until browned.
02 -
Add the chopped onion and carrots to the skillet. Cook, stirring occasionally, for 4–5 minutes until vegetables begin to soften.
03 -
Sprinkle flour over the beef and vegetables. Stir to coat evenly and cook for 1 minute to remove any raw flour taste.
04 -
Pour in apple cider and beef broth. Scrape any browned bits from the pan base. Bring to a gentle boil, then transfer the mixture to an oven-safe Dutch oven or covered baking dish.
05 -
Cover and bake the stew in a preheated oven at 190°C for 60–90 minutes, or until the beef is fork-tender.
06 -
While the stew bakes, place potatoes in a large pot of salted water. Boil until fork-tender, then drain well and return to pot. Add milk, sour cream, cheddar cheese, and chives. Mash until smooth and fluffy. Season with salt to taste.
07 -
Divide mashed potatoes among bowls. Spoon the hot apple cider stew over the potatoes and garnish with additional chives or cheese if desired.
# Extra Tips:
01 -
Stew beef or chuck roast can be substituted for top sirloin; extend baking time as needed for tougher cuts.
02 -
For deeper flavor, use fresh-pressed apple cider. Store-bought also works well.
03 -
The stew may be prepared one day in advance; flavors mellow and intensify overnight.
04 -
Store leftovers in separate airtight containers in the refrigerator for up to 3 days.