Print

Fall Apple Cider Stew with Creamy Cheddar Mashed Potatoes

Print Recipe

A comforting and easy-to-make stew featuring tender beef simmered in apple cider, served over creamy cheddar mashed potatoes. Perfect for a cozy weeknight meal or for sharing with loved ones.

Ingredients

Scale

For the Stew

  • 0.75 lb Top sirloin (cubed)
  • 2 Medium carrots (peeled and chopped)
  • 1 Large onion (chopped)
  • 0.5 cup Beef broth
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 1 tbsp Olive oil
  • 2 cups Apple cider (good quality, not sugary concentrate)

For the Mashed Potatoes

  • 6 Large potatoes (peeled and quartered (Russets or Yukon Golds recommended))
  • 2 tbsp Butter
  • 1 cup Sharp cheddar cheese (shredded)
  • 0.25 cup Milk
  • 0.25 cup Sour cream

For Garnish

  • 3 tbsp Fresh chives (chopped)

Instructions

  1. Sear the beef: Grab your favorite large pot or Dutch oven. Drizzle in your olive oil and let it get nice and hot over medium-high heat. Toss in your cubed beef and let it get a beautiful brown crust on all sides. This step is key for flavor! Once seared, scoop the beef out and set it aside for a moment.
  2. Sauté the aromatics: In that same pot, add your chopped onion. Cook it down until it’s nice and soft and smells amazing, about 5 minutes.
  3. Add the veggies: Toss in your chopped carrots and let them cook for another 3 minutes, just to soften them up a bit.
  4. Build the stew: Now, welcome that seared beef back into the pot. Pour in your apple cider and beef broth – this is where the magic starts! Sprinkle in your salt and pepper. Give it all a good stir.
  5. Simmer to perfection: Bring the whole glorious mixture to a boil. Once it’s bubbling, reduce the heat to low, pop on the lid, and let it simmer gently. You’re looking for the beef to become super tender, which usually takes about 1 to 1.5 hours. Trust your nose – it will smell incredible!
  6. Mash time: While your stew is doing its thing, let’s get those potatoes ready. Place your peeled and quartered potatoes in a big pot and cover them with cold water. Bring it to a boil and cook until they’re fork-tender, usually about 15-20 minutes.
  7. Creamy dreamy mash: Once the potatoes are cooked, drain them really well. Add in your butter, milk, sour cream, and shredded cheddar cheese. Now comes the fun part – mash away until you have the creamiest, dreamiest mashed potatoes you’ve ever had! Season them with a little more salt and pepper if you like.
  8. Serve it up! Ladle that rich, flavorful apple cider stew right over a generous scoop of your cheesy mashed potatoes. And for the grand finale, sprinkle those fresh chives over the top. Ta-da! You’ve made a masterpiece.

Notes

This recipe is fantastic as is, but we can always play around! For substitutions, you can use chuck roast or pork shoulder for the beef. Other vegetables like sweet potatoes, parsnips, or celery can be added. Unsweetened apple juice can be used instead of cider, but cider adds a special touch. Gruyere, Monterey Jack, or Parmesan can be used in place of cheddar for the mashed potatoes. To thicken the stew, a cornstarch slurry can be added. For success, don’t rush the sear on the beef, simmer gently, and be careful not to over-mash the potatoes. Vegetables and beef can be prepped a day in advance.

Find it online: https://speedydishes.com/cozy-fall-apple-cider-stew-cheddar-mashed-potatoes/