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.
I first served this to my family on a cold fall evening and it quickly became a beloved staple at our dinner table.
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.
- Thicken:
- 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:
- To serve spoon mashed potatoes onto plates and generously top with apple cider beef stew. Garnish with extra chives if desired.
Save to Pinterest This stew brings the whole family together especially during chilly fall evenings when comfort food is a must.
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 to Pinterest This stew is a guaranteed crowd-pleaser that combines warmth and flavor in every bite.
Recipe FAQs
- → What cut of beef works best for this stew?
Top sirloin cubes sear well and become tender after slow braising, offering rich flavor and texture.
- → Can I use other types of cider?
Freshly pressed apple cider is recommended for depth, but a quality sweet or semi-sweet apple cider also works nicely.
- → How do I get creamy mashed potatoes?
Boil peeled potatoes until tender, then mash with milk, sour cream, sharp cheddar, and chopped chives for a smooth, rich finish.
- → Is it possible to make this dish gluten-free?
Yes, substitute the all-purpose flour with a gluten-free blend when coating the beef and vegetables before braising.
- → What sides pair well with this hearty dish?
Dry hard cider and medium-bodied red wine complement the rich flavors, while simple green vegetables add freshness.
- → How long should the stew rest before serving?
Allow the braised beef to rest for about 10 minutes after baking to help the flavors meld and the sauce thicken.