Pin 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 recipe has become a family favorite during fall, warming us up on cold nights.
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:
- 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 68 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 45 minutes.
- Add flour:
- Sprinkle flour over the beef and vegetables stirring well to coat. Cook for 12 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 6090 minutes.
- Cook potatoes:
- Meanwhile place potatoes in a large pot and cover with water. Bring to a boil and cook until tender about 2025 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.
Pin Enjoying this hearty stew has created many memorable family dinners around our table.
Substitutions
Substitute Yukon Gold potatoes for a creamier mash. To make this dish gluten-free use a gluten-free flour blend in the stew.
Pairings
Pairs beautifully with a dry hard cider or a medium-bodied red wine for a complete autumn meal.
Allergen Information
Contains dairy (butter milk sour cream cheddar cheese) and gluten (flour). Contains beef. Always check product labels for hidden allergens.
Pin This stew is the perfect comforting meal to enjoy as the leaves change color and the weather cools down.
Recipe Q&A
- → What cut of beef works best for braising in this dish?
Top sirloin cubes are ideal for slow cooking as they become tender and flavorful when braised in cider and broth.
- → Can I substitute the apple cider with another liquid?
Freshly pressed apple cider provides a unique sweet and tangy flavor, but a mix of apple juice and a splash of vinegar can be used as a replacement.
- → How do I achieve creamy mashed potatoes with cheddar?
Boil peeled potatoes until tender, then mash with milk, sour cream, sharp cheddar, and finely chopped chives for smoothness and a rich, tangy taste.
- → What is the best way to thicken the braised beef sauce?
Sprinkling all-purpose flour over the browned beef and vegetables before adding liquids helps thicken the sauce naturally as it cooks.
- → Are there suitable wine pairings for this autumn dish?
This hearty, flavorful dish pairs well with a medium-bodied red wine or a dry hard cider to complement the cider braise and cheddar mash.
- → How can I make this dish gluten-free?
Replace all-purpose flour with a gluten-free flour blend for thickening the stew without compromising texture.