Save 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 my go-to comfort food for fall family dinners, always earning compliments.
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 oven:
- 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 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 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.
Save My family loves gathering around the table to enjoy this hearty stew together on crisp fall nights.
Notes
Substitute Yukon Gold potatoes for a creamier mash. To make this dish gluten-free use a gluten-free flour blend in the stew. Pairs beautifully with a dry hard cider or a medium-bodied red wine.
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.
Save This stew’s balanced flavors and creamy mash make it a fall favorite worth repeating.
Kitchen Q&A
- → What type of beef is best for this dish?
Top sirloin cut into cubes works well, offering tenderness and flavor after slow braising in cider and broth.
- → Can I substitute the cheddar cheese in the mash?
Yes, sharp cheddar provides a rich taste, but you can use other flavorful cheeses like Gruyère or aged white cheddar.
- → How does apple cider enhance the stew?
Apple cider adds a subtle sweetness and acidity that balances the savory beef and vegetables, enriching the overall flavor.
- → What is the best way to achieve creamy mashed potatoes?
Boil peeled potatoes until tender, then mash with milk, sour cream, sharp cheddar, and fresh chives for smooth texture and flavor.
- → Can this dish be adapted for dietary restrictions?
To make it gluten-free, replace all-purpose flour with a gluten-free blend. Dairy substitutions can be made but may alter texture.