Fall Apple Cider Stew Mash

There’s something undeniably cozy about chilly autumn evenings, isn’t there? One of my all-time favorite comfort foods is this delightful Fall Apple Cider Stew Mash. Picture it: tender beef mingling with sweet and tangy apple cider, all lovingly nestled beneath a cloud of creamy mashed potatoes. It’s not just a meal; it’s a hearty embrace from the inside out. This stew has roots in family gatherings, where the air was filled with laughter, the scent of cinnamon, and the promise of warmth. If you’ve ever sat by a fireplace with a delicious meal in hand, you know exactly how special it feels.

Why you’ll love this recipe

This isn’t just another stew; it’s a transformative experience for your taste buds. The unique blend of apple cider with savory beef creates a symphony of flavors that dances on your palate. Imagine a dish that evokes both nostalgia and warmth—this stew delivers just that!

The secret lies in the caramelization of the beef and veggies, infused with cider, bringing out a natural sweetness you didn’t know you needed in your life. Plus, it’s a one-pot wonder that practically cooks itself! As the beef simmers and your kitchen fills with mouthwatering aromas, who could resist heading over for seconds? Trust me, your dinner guests will be leaving with full bellies and bright smiles.

Gather these ingredients

Let’s talk ingredients—these are the unsung heroes of your culinary adventure!

• 1 tbsp olive oil & 1 tbsp unsalted butter: This dynamic duo is crucial for flavor and that gorgeous golden sear on your beef. Feel free to use avocado oil if you’re looking for a hint of nuttiness.

• 2 lbs top sirloin beef, cut into cubes: A well-marbled sirloin is your best friend here; it brings that juicy tenderness we all crave. If you want a leaner cut, eye of round will work too, though it might need a bit more cooking time.

• Salt and freshly ground black pepper, to taste: The classic seasoning combo—don’t skimp on this! It amplifies all the other flavors.

• 1 large onion, chopped: Sweet onions work best, offering a slightly caramelized taste when sautéed.

• 3 large carrots, peeled and chopped: Their natural sweetness will elevate the stew, so don’t even think about skipping them!

• 1–2 tbsp flour: This is your thickening agent. If you want to keep things gluten-free, cornstarch or a gluten-free blend can do the trick.

• 1½ cups fresh apple cider: The apple cider is the secret magic ingredient! Go for an unfiltered version for deeper flavor.

• 1½ cups low-sodium beef broth: This adds depth without overwhelming saltiness. Homemade, if you have it, is fantastic!

• 2 lbs Yukon Gold or Russet potatoes, peeled and chopped: Creamy and buttery, these potatoes make for a luscious mash.

• ½ cup whole milk & ½ cup full-fat sour cream: Lives up to the "creamy" promise of your mashed potatoes. You could swap in Greek yogurt for a tangy twist.

• 1 cup sharp cheddar cheese, shredded: Because everything’s better with cheese, right?

• 2 tbsp fresh chives, chopped: A pop of color and flavor! You could also toss in some parsley or scallions for variation.

• Salt, to taste: Always remember, taste as you go!

The cooking process explained

Ready to take the plunge into culinary bliss? Let’s go!

1. Sear the Beef: In a large skillet, heat your olive oil and butter over medium-high heat. Season those sirloin cubes liberally with salt and pepper, then add them to the skillet in a single layer. Sear for about 2-3 minutes per side until they’re beautifully browned. It’s all about layering that flavor, so don’t rush this step!

2. Add Aromatics: Stir in your chopped onion and carrots. Cook for 4-5 minutes, letting the onions soften and become translucent. The kitchen should start to smell like fall magic!

3. Coat with Flour: Sprinkle flour over the beef and veggies, stirring to coat evenly. This step is crucial—it helps thicken the stew and locks in moisture. Cook for 1 minute so the flour loses that raw taste.

4. Deglaze & Simmer: Pour in the fresh apple cider and beef broth. Use a wooden spoon to scrape up those flavorful browned bits from the bottom of the pan. Bring everything to a gentle boil, and then transfer it to an oven-safe Dutch oven or covered baking dish.

5. Bake: Cover and bake in a preheated oven at 375°F for 1 to 1½ hours, until the beef is fork-tender. The longer it simmers, the better!

6. Make Mashed Potatoes: While your stew is transforming in the oven, bring a pot of salted water to boil and add the chopped potatoes. Cook until fork-tender, then drain and return to the pot. Stir in the milk, sour cream, cheddar, and chives, mashing until smooth and fluffy.

7. Serve: Time to make the magic happen! Spoon mounds of the creamy mashed potatoes into bowls and ladle that luscious apple cider stew over the top. Garlic bread on the side? Yes, please! Garnish with extra chives or cheese if you’re feeling fancy.

Best way to enjoy it

Serving this dish is truly an art! The way you plate it can elevate the whole experience. A shallow bowl works beautifully, allowing the warm stew to mingle with the fluffy mashed potatoes. Drizzle with a bit of olive oil and sprinkle more chives on top for an extra touch of gourmet flair.

Pair this with a simple salad or even a crusty bread to soak up all those dreamy juices. Trust me; your friends (or family) will feel like they’re dining at a cozy bistro.

Storage and reheating tips

Let’s talk leftovers! Lucky for you, this stew keeps beautifully. Store any extras in an airtight container in the fridge for up to 3 days. The flavors continue to meld and deepen, making it even more delicious!

To reheat, warm it gently on the stovetop over low heat, adding a splash of broth or cider if it thickens too much. And here’s a tip: this stew can freeze well for up to 3 months—just let it cool completely before transferring it to a freezer-safe container.

Helpful cooking tips

Now, let me share a few pro tips to ensure your stew turns out perfectly.

• Take your time: Searing the beef properly is crucial. It caramelizes the meat and adds flavor that’ll infuse the entire stew.

• Taste as you go: You’ll want to check for seasoning throughout the cooking process; it helps you adjust and ensures balanced flavors.

• Feel free to experiment: Use different root vegetables like parsnips or turnips for an interesting twist. And if you’re not a fan of beef, chicken can work beautifully, too, just adjust cooking times as needed.

Creative Twists

Ever thought about giving this dish a personal spin? Try swapping out the apple cider for pear cider or using hard cider for a more pronounced kick! You can also spice things up by adding a dash of cinnamon or nutmeg—it’s fall, after all!

Feeling adventurous? Toss in some seasonal mushrooms for added depth, or throw in a handful of spinach at the end for a fresh twist.

Key ingredients list

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 2 lbs top sirloin beef, cut into cubes
• Salt and freshly ground black pepper, to taste
• 1 large onion, chopped
• 3 large carrots, peeled and chopped
• 1–2 tbsp flour
• 1½ cups fresh apple cider
• 1½ cups low-sodium beef broth
• 2 lbs Yukon Gold or Russet potatoes, peeled and chopped
• ½ cup whole milk
• ½ cup full-fat sour cream
• 1 cup sharp cheddar cheese, shredded
• 2 tbsp fresh chives, chopped
• Salt, to taste

Step-by-step instructions

1. Heat olive oil and butter in a large skillet over medium-high heat.
2. Season beef cubes with salt and pepper; sear until browned, about 2-3 minutes per side.
3. Add onion and carrots; cook for 4-5 minutes, stirring occasionally.
4. Sprinkle flour over beef and veggies; stir and cook for 1 minute.
5. Pour in apple cider and beef broth; scrape the bottom of the pan.
6. Transfer everything to an oven-safe Dutch oven; cover and bake at 375°F for 1 to 1½ hours until fork-tender.
7. Boil potatoes in salted water until fork-tender. Drain and return to pot.
8. Mix in milk, sour cream, cheddar, and chives; mash until fluffy. Season with salt.
9. Serve mashed potatoes in bowls; ladle stew over top. Garnish with chives or cheese, if desired.

Common questions

• How long does it take to prepare?
  Expect about 20 minutes of prep time and up to 1½ hours of cooking time in the oven.

• Can I make this recipe ahead of time?
  Absolutely! The stew tastes even better the next day, so make it ahead and just reheat.

• Is there a vegetarian version?
  Definitely! Swap the beef for hearty mushrooms or root vegetables and use vegetable broth in place of beef broth.

• What sides pair well with this dish?
  A crisp side salad or some warm, crusty bread would complement it beautifully.

• How do I know when the beef is done?
  The beef should be fork-tender; it should fall apart easily when probed with a fork.

Now that you’ve got the inside scoop, it’s time to roll up your sleeves and embrace the magic of the kitchen! This Fall Apple Cider Stew Mash isn’t just a recipe; it’s a little slice of warmth, comfort, and community. So go ahead, whip it up, and don’t forget to share your own secret twists! Happy cooking!

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Fall Apple Cider Stew Mash

Cooking Method: Sauteing, Simmering Courses: Dinner, Main Course Recipe Keys: C Comfort Food Dairy High Protein M Make Ahead Non Vegetarian

Difficulty: Intermediate Prep Time 20 mins Cook Time 90 mins Rest Time 11 mins Total Time 2 hrs 1 min

Cooking Temp: 375  F Servings: 6 Estimated Cost: $ 40 Calories: 600

Best Season: Fall

Description

This Fall Apple Cider Stew Mash brings together tender beef and sweet apple cider, topped with creamy mashed potatoes—a perfect dish for chilly evenings.

Ingredients

Scale

1/2x 1x 2x 3x

For the Stew

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 2 lbs top sirloin beef, cut into cubes (Use well-marbled for best results.)
• Salt and black pepper, to taste (Classic seasoning combo.)
• 1 large onion, chopped (Sweet onions work best.)
• 3 large carrots, peeled and chopped (Natural sweetness enhances the stew.)
• 1-2 tbsp flour (Gluten-free option: use cornstarch.)
• 1.5 cups fresh apple cider (Unfiltered for deeper flavor.)
• 1.5 cups low-sodium beef broth (Homemade is fantastic.)

For the Mashed Potatoes

• 2 lbs Yukon Gold or Russet potatoes, peeled and chopped (For a creamy mash.)
• 0.5 cup whole milk
• 0.5 cup full-fat sour cream (For creaminess.)
• 1 cup sharp cheddar cheese, shredded (Optional, but highly recommended.)
• 2 tbsp fresh chives, chopped (For garnish.)

Instructions

Cooking the Stew

1. Sear the Beef

   Heat olive oil and butter in a large skillet over medium-high heat. Season beef cubes with salt and pepper; sear until browned, about 2-3 minutes per side.
   Do not rush this step for maximum flavor.
   Mark as complete

2. Add Vegetables

   Add onion and carrots; cook for 4-5 minutes, stirring occasionally.
   Onions should soften and become translucent.
   Mark as complete

3. Thicken the Stew

   Sprinkle flour over beef and veggies; stir and cook for 1 minute.
   This helps thicken the stew.
   Mark as complete

4. Deglaze and Bake

   Pour in apple cider and beef broth; scrape the bottom of the pan. Transfer to an oven-safe Dutch oven; cover and bake at 375°F for 1 to 1½ hours until fork-tender.
   Longer simmering equals better flavor.
   Mark as complete

Making Mashed Potatoes

1. Cook Potatoes

   Boil potatoes in salted water until fork-tender. Drain and return to pot.
   Use plenty of salt in the boiling water.
   Mark as complete

2. Mash Potatoes

   Mix in milk, sour cream, cheddar, and chives; mash until fluffy. Season with salt.
   Adjust seasoning to taste.
   Mark as complete

Serve

1. Plate the Dish

   Spoon mounds of creamy mashed potatoes into bowls and ladle the apple cider stew over the top. Garnish with extra chives or cheese if desired.
   Serve with garlic bread for added delight.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 600kcal

% Daily Value *

Total Fat 28g44%

Saturated Fat 15g75%

Trans Fat 0g

Cholesterol 90mg30%

Sodium 800mg34%

Potassium 800mg23%

Total Carbohydrate 50g17%

Dietary Fiber 6g24%

Sugars 10g

Protein 45g90%

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Vitamin A 500 IU

Vitamin C 15 mg

Calcium 300 mg

Iron 4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This stew can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Keywords: Fall, stew, apple cider, comfort food, mashed potatoes