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.
I first served this autumn stew during a family gathering and it instantly became a comfort food favorite for everyone.
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
- Step 1:
- Preheat the oven to 375°F (190°C).
- Step 2:
- 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.
- Step 3:
- 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.
- Step 4:
- Sprinkle flour over the beef and vegetables stirring well to coat. Cook for 1 2 minutes.
- Step 5:
- Pour in apple cider and beef broth scraping up any browned bits from the pan. Bring the mixture to a boil.
- Step 6:
- 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.
- Step 7:
- 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.
- Step 8:
- Mash the potatoes with milk sour cream shredded cheddar cheese and chopped chives until smooth and creamy. Season with salt as needed.
- Step 9:
- To serve spoon mashed potatoes onto plates and generously top with apple cider beef stew. Garnish with extra chives if desired.
Save Sharing this stew on cold evenings created wonderful family moments filled with warmth and gratitude.
Notes
Use Yukon Gold potatoes for a creamier mash and consider gluten-free flour blends to adapt for dietary needs.
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) and gluten (flour) as well as beef. Check product labels for hidden allergens.
Save This recipe offers a perfect blend of hearty flavors and comfort, ideal for chilly autumn nights.
Recipe FAQ
- → What cut of beef works best for this dish?
Top sirloin cubes are ideal for their balance of tenderness and flavor when braised slowly in cider.
- → Can I prepare the stew ahead of time?
Yes, the stew can be made a day in advance, allowing flavors to deepen when reheated gently.
- → How do I achieve creamy mashed potatoes with cheddar?
Use well-cooked potatoes mashed with milk, sour cream, and sharp cheddar cheese, stirring until smooth and creamy.
- → What’s the purpose of apple cider in the stew?
Apple cider adds a subtle sweetness and depth, enhancing the rich beef flavor with light acidity.
- → Can this dish be modified for gluten-free diets?
Yes, substitute standard flour with a gluten-free blend to thicken the stew sauce without compromising texture.