Pin 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 household, warming us up after a crisp day outdoors.
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
- Preheat:
- Preheat the oven to 375°F (190°C).
- Sear Beef:
- 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.
- Sauté Vegetables:
- 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.
- Add Flour:
- Sprinkle flour over the beef and vegetables stirring well to coat. Cook for 1 2 minutes.
- Add Liquids:
- Pour in apple cider and beef broth scraping up any browned bits from the pan. Bring the mixture to a boil.
- Bake:
- 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.
- Cook Potatoes:
- 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.
- Mash Potatoes:
- Mash the potatoes with milk sour cream shredded cheddar cheese and chopped chives until smooth and creamy. Season with salt as needed.
- Serve:
- Spoon mashed potatoes onto plates and generously top with apple cider beef stew. Garnish with extra chives if desired.
Pin Our family cherishes gathering around the table enjoying this stew while sharing stories from the day.
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 Always check product labels for hidden allergens if uncertain
Nutritional Information
Per serving Calories 525 Total Fat 23 g Carbohydrates 50 g Protein 32 g
Pin This hearty stew is even better the next day making it perfect for busy weeknights.
Recipe Questions
- → How does apple cider enhance the stew?
Apple cider adds a subtle sweetness and depth to the braising liquid, balancing the savory notes of the beef and vegetables.
- → What cut of beef works best for braising in this dish?
Top sirloin cubes are ideal as they become tender yet hold their shape well after slow cooking.
- → Can I substitute Yukon Gold potatoes for the mash?
Yes, Yukon Gold potatoes yield a creamier texture, enhancing the richness of the mashed potatoes.
- → What is the purpose of adding cheddar to the mashed potatoes?
Sharp cheddar adds a bold, tangy flavor and creamy richness, complementing the savory stew.
- → How long should the stew rest after baking?
Letting the stew rest for about 10 minutes allows flavors to meld and juices to redistribute for better texture.