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Fall Apple Cider Beef Stew over Mashed Potatoes

Fall Apple Cider Beef Stew over Creamy Mashed Potatoes Bliss

Enjoy a warm and hearty Fall Apple Cider Beef Stew over mashed potatoes, perfect for cozy dinners during chilly evenings.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons olive oil Cooking fat for browning meat; substitute with vegetable oil if needed.
  • 2 tablespoons butter Adds richness; feel free to use margarine as an alternative.
  • 2 pounds top sirloin cubes Main protein; a chuck roast is a more affordable substitution.
  • to taste salt Basic seasoning to enhance flavor.
  • to taste pepper Basic seasoning to enhance flavor.
  • 2 cups apple cider Provides sweetness and depth; use apple juice for non-alcoholic version.
  • 2 cups beef broth Adds umami flavor; can be swapped for vegetable broth.
  • 1 chopped onion Aromatic base; yellow or sweet onions work beautifully.
  • 3 peeled and chopped carrots Adds color and natural sweetness; parsnips are a lovely alternative.
For the Mashed Potatoes
  • 2 large potatoes The perfect base; Russet or Yukon Gold potatoes work well.
  • ½ cup milk Ensures creaminess; plant-based milk can be used.
  • ½ cup sour cream Adds tang and creaminess; Greek yogurt is a substitute.
  • 1 cup sharp cheddar cheese Introduces rich flavor; omit for a dairy-free version.
  • to taste chives Fresh garnish that enhances flavor; green onions can replace.

Equipment

  • Large pot
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your ingredients and equipment while the oven heats up.
  2. Melt 2 tablespoons of butter and 2 tablespoons of olive oil in a large pot over medium-high heat.
  3. Season 2 pounds of top sirloin cubes with salt and pepper, then add to the hot pot, browning for 6-8 minutes.
  4. Add 1 chopped onion and 3 peeled and chopped carrots. Sauté for 4-5 minutes until softened.
  5. Sprinkle 2 tablespoons of flour over the beef and vegetables, stirring well to coat.
  6. Pour in 2 cups of apple cider and 2 cups of beef broth, stirring and scraping the bottom of the pot.
  7. Bring to a gentle boil, then transfer the pot to the oven and cover with a lid. Cook for 1 to 1.5 hours.
  8. While the stew bakes, peel and chop 2 large potatoes. Cook in salted boiling water for 15-20 minutes until fork-tender.
  9. Drain the potatoes, mash them with ½ cup of milk, ½ cup of sour cream, and 1 cup of sharp cheddar cheese.
  10. To serve, place creamy mashed potatoes on each plate and ladle the stew over the top. Garnish with chives.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 20mg

Notes

For a sweeter balance, adjust the apple cider to taste. Add herbs like thyme or bay leaves for extra flavor.

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