Save A cozy autumn dish featuring cider-braised beef stew served over creamy cheddar mashed potatoes with fresh chives comfort food perfect for chilly evenings.
This dish pays homage to my favorite fall flavors and always brings warmth to 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
- Add Flour:
- 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:
- Spoon mashed potatoes onto plates and generously top with apple cider beef stew. Garnish with extra chives if desired
Save Enjoyed with family on chilly evenings this stew always brings us closer around the table.
Notes
Substitute Yukon Gold potatoes for a creamier mash. This dish 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 This comforting fall stew is sure to become a seasonal favorite in your home.
Kitchen Questions
- → What cut of beef works best for this dish?
Top sirloin cubes are ideal as they become tender during slow braising while maintaining texture and flavor.
- → Can I use a substitute for apple cider?
Freshly pressed apple cider is recommended for authentic flavor, but a dry hard cider or apple juice mixed with a splash of vinegar can be alternatives.
- → How do I achieve creamy mashed potatoes?
Boil potatoes until soft, then mash with milk, sour cream, and sharp cheddar cheese for a smooth and rich texture.
- → Is it possible to make this gluten-free?
Yes, substituting regular flour with a gluten-free blend in the stew thickening step ensures the dish remains gluten-free.
- → What herbs complement this dish well?
Fresh chives add a mild onion flavor and vibrant color, enhancing the creamy mashed potatoes and overall dish balance.