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Fall Apple Cider Stew over Mashed Potatoes

Fall Apple Cider Stew over Mashed Potatoes for Cozy Nights

Enjoy this Fall Apple Cider Stew over Mashed Potatoes, a warm and comforting dish perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 tablespoon Olive Oil Cooking fat for sautéing the beef; substitute with vegetable or canola oil if desired.
  • 1 tablespoon Butter Adds richness and flavor to the stew; can substitute with margarine for dairy-free versions.
  • 3/4 lb Top Sirloin Main protein providing a hearty base; substitute with beef chuck or tenderloin.
  • to taste Salt & Pepper Essential seasonings to enhance flavor; adjust according to taste.
  • 2 cups Apple Cider Provides sweetness and a fall flavor profile; use fresh apple cider for best results.
  • 1/2 cup Beef Broth Adds depth of flavor; can substitute with vegetable broth for lighter option.
  • 1 large Onion Aromatic base flavor; yellow or sweet onions work best.
  • 2 medium Carrots Adds natural sweetness and vibrant color; substitute with parsnips for a different flavor.
For the Mashed Potatoes
  • 6 large Potatoes Russet or Yukon gold are preferable for best texture.
  • 1/4 cup Milk Adds creaminess to the mash; substitute with almond or coconut milk for dairy-free options.
  • 1/4 cup Sour Cream Adds tanginess for a flavorful mash; can be substituted with Greek yogurt.
  • 1 cup Sharp Cheddar Cheese Enhances flavor and creaminess; omit for dairy-free version.
  • 3 tablespoons Chives Fresh herb garnish for added flair; substitute with green onions if needed.

Equipment

  • large pot
  • Oven
  • potato masher

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pot over medium-high heat. Season 3/4 lb of top sirloin with salt and pepper, then brown the beef for about 6-8 minutes.
  3. Add 1 large chopped onion and 2 peeled and chopped carrots to the pot. Cook for 4-5 minutes until the onions are translucent and the carrots are just tender.
  4. Sprinkle about 2 tablespoons of flour over the mixture, stirring continuously to coat evenly for 1-2 minutes.
  5. Pour in 2 cups of apple cider and 1/2 cup of beef broth, scraping any browned bits from the bottom. Bring to a boil.
  6. Transfer the pot to the oven, cover, and bake for 1 to 1.5 hours.
  7. While the stew simmers, peel and chop 6 large potatoes, boil until tender, about 15-20 minutes.
  8. Drain potatoes, then mash with 1/4 cup of milk, 1/4 cup of sour cream, and 1 cup of shredded sharp cheddar cheese. Stir in 3 tablespoons of chopped chives.
  9. Serve the creamy mashed potatoes with the hearty stew ladled over the top.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 1000mgFiber: 5gSugar: 10gVitamin A: 1000IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Store leftover stew in an airtight container for up to 3 days. For best results, store mashed potatoes separately.

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