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Chef Ava

Fall Apple Cider Stew over Cheddar Mashed Potatoes

This fall apple cider stew is rich, deeply savory, and perfectly balanced with a subtle natural sweetness from the cider. Served over creamy cheddar mashed potatoes, it's a cozy, comforting meal ideal for cold evenings.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 lb top sirloin, cut into cubes
  • 6 large potatoes, peeled and chopped
  • 2 cups apple cider
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup beef broth
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1 large onion, chopped
  • 2 medium carrots, peeled and chopped
  • 3 tbsp fresh chives, chopped
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 tbsp all-purpose flour
  • salt and black pepper to taste

Equipment

  • skillet
  • baking dish
  • large pot
  • potato masher
  • mixing spoon

Method
 

  1. Preheat oven to 375°F.
  2. Heat butter and olive oil in a skillet over medium-high heat. Season beef and brown for 6–8 minutes until deeply golden.
  3. Add chopped onion and carrots and cook for 4–5 minutes until softened.
  4. Sprinkle flour over the mixture and stir. Add apple cider and beef broth, then bring to a gentle boil.
  5. Transfer to a baking dish, cover tightly, and bake for 1 to 1.5 hours until beef is tender.
  6. Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain well.
  7. Mash potatoes with milk, sour cream, cheddar cheese, and chives until smooth. Season to taste.
  8. Serve the apple cider stew over the mashed potatoes while warm.

Notes

Brown the beef properly for maximum flavor. Use real apple cider (not juice) for best results. Keep the dish tightly covered while baking to retain moisture. Store stew and mashed potatoes separately for best texture.