Description
This comforting Fall Apple Cider Stew Mash combines tender top sirloin simmered in a flavorful apple cider and beef broth sauce with creamy mashed potatoes infused with cheddar cheese and chives. Perfect for cozy autumn dinners, the stew is slowly braised to develop rich flavors, while the mashed potatoes provide a creamy, cheesy base that pairs beautifully with the savory beef.
Ingredients
Scale
For the 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
- 1/2 cup beef broth
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
- 2 tablespoons all-purpose flour
For the 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 and Sear Beef: Preheat your oven to 375°F (190°C). Heat olive oil and butter in a large skillet over medium-high heat. Season the cubed top sirloin with salt and black pepper, then add them to the hot pan. Sear the beef until browned on all sides, which should take about 6 to 8 minutes.
- Sauté Vegetables: Add the chopped onions and carrots to the skillet with the seared beef. Sauté together until the onions turn translucent and the carrots begin to soften, approximately 4 to 5 minutes.
- Add Flour and Liquids: Sprinkle flour over the beef and vegetables, stirring well to evenly coat everything. Let it cook for 1 to 2 minutes. Then pour in the apple cider and beef broth while scraping up any browned bits from the pan. Bring this mixture to a boil.
- Braise the Stew: Transfer the entire mixture into an oven-safe Dutch oven or casserole dish. Cover it tightly with a lid or foil and place it in the preheated oven to bake for 60 to 90 minutes, or until the beef becomes fork-tender and the sauce thickens nicely.
- Cook Potatoes: While the stew is braising, place the peeled potatoes in a large pot and cover them with water. Bring to a boil and cook until the potatoes are tender, usually about 20 to 25 minutes. Drain the potatoes and return them to the pot.
- Mash Potatoes: Mash the cooked potatoes together with milk, sour cream, shredded cheddar cheese, and chopped chives until you achieve a smooth and creamy consistency. Taste and adjust seasoning with salt if needed.
- Serve: Spoon a generous portion of the creamy mashed potatoes onto each plate, then top with the warm apple cider beef stew. Garnish with extra chives if desired for a fresh, vibrant finish.
Notes
- For a thicker stew sauce, let it simmer uncovered on the stovetop after transferring from the oven to reduce further if desired.
- Use sharp cheddar cheese for the mashed potatoes to add a nice tangy flavor.
- Fresh chives provide a great color and mild onion flavor; scallions can be used as an alternative.
- Leftover stew can be refrigerated for up to 3 days and reheated gently on the stovetop or in the oven.
- Substitute beef broth with vegetable broth for a slightly lighter flavor.
