Save to Pinterest 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 recipe has become a fall favorite in my family, warming us up after a brisk day outside.
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 to 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 to 5 minutes.
- Coat with Flour:
- Sprinkle flour over the beef and vegetables stirring well to coat. Cook for 1 to 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 Stew:
- 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 to 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 to 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.
Save to Pinterest Sharing this meal always brings my family together around the table on crisp autumn evenings.
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 If uncertain about ingredient sources always check product labels for hidden allergens
Nutritional Information
Calories 525 Total Fat 23 g Carbohydrates 50 g Protein 32 g per serving
Save to Pinterest This hearty stew is perfect for fall dinners and makes excellent leftovers for cozy lunches.
Common Questions
- → What is the best type of beef to use?
Top sirloin cubes are ideal for braising, offering tenderness and rich flavor when slow-cooked.
- → Can I use another liquid instead of apple cider?
Freshly pressed apple cider adds sweetness and tang, but a dry hard cider or beef broth can be substituted for different flavor profiles.
- → How do I achieve creamy mashed potatoes?
Boil peeled potatoes until tender, then mash with milk, sour cream, sharp cheddar, and chopped chives for a smooth, flavorful texture.
- → What makes this dish suitable for autumn?
The use of apple cider and warming spices alongside hearty beef and creamy potatoes evokes classic fall flavors and comfort.
- → Can this dish be made gluten-free?
Yes, replacing all-purpose flour in the stew with a gluten-free flour blend ensures it suits gluten-sensitive diets.