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 during a chilly fall evening and it quickly became a family favorite for its warmth and comforting taste
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 the oven:
- to 375°F (190°C)
- Sear the 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
- Coat with flour:
- Sprinkle flour over the beef and vegetables stirring well to coat. Cook for 1 2 minutes
- Add liquids and boil:
- Pour in apple cider and beef broth scraping up any browned bits from the pan. Bring the mixture to a boil
- Bake:
- 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:
- Spoon mashed potatoes onto plates and generously top with apple cider beef stew. Garnish with extra chives if desired
Save to Pinterest This recipe always brings my family together especially on cold fall nights when everyone craves hearty comforting food
Tips for Ingredient Substitutions
Substitute Yukon Gold potatoes for a creamier mash or use a gluten-free flour blend to make the stew gluten-free
Pairing Suggestions
This stew pairs beautifully with a dry hard cider or a medium-bodied red wine to complement the rich flavors
Storage and Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze portions for up to 3 months
Save to Pinterest This stew is the perfect fall comfort food that’s easy to prepare and sure to impress your guests
Recipe FAQs
- → What cut of beef works best for this dish?
Top sirloin cut into cubes provides the right balance of tenderness and flavor after slow cooking in cider.
- → Can I substitute Yukon Gold potatoes in the mash?
Yes, Yukon Gold potatoes create a creamier texture and naturally buttery taste, enhancing the mash.
- → How does the apple cider influence the stew's flavor?
Apple cider adds a subtle sweetness and acidity that brightens the beef and vegetable flavors for a balanced finish.
- → What is the purpose of adding flour to the stew?
Flour helps thicken the cooking liquid, giving the stew a rich, velvety sauce consistency.
- → Can this dish be made gluten-free?
Yes, substitute all-purpose flour with a gluten-free blend to maintain thickness without gluten.
- → What pairs well with this autumn main dish?
A dry hard cider or medium-bodied red wine complements the hearty flavors and cider notes beautifully.