Hey there, lovely readers! As the leaves rustle and autumn’s chill begins to nip at us, my kitchen can’t resist crafting something comforting and cozy. Enter my Fall Apple Cider Stew Mash, a recipe that’s become a weekend favorite in my home. It’s like a warm hug in a bowl, the perfect excuse to huddle together after a long, blustery day. When you serve this, folks are going to think you’ve spent all day cooking, but let’s keep our little secret—it’s simpler than it looks!
If you’re looking for a quick breakfast pick-me-up while your stew’s simmering away, check out my fave Crescent Roll Breakfast Recipes!
Why you’ll love this recipe
This dish marries the deep, rich flavors of beef with the crisp sweetness of apple cider, creating a magical culinary duo. It uses simple, approachable ingredients but still feels like you’ve made something truly special. Plus, the mashed potato topping adds that bit of creamy comfort we all crave. If you’re anything like me, juggling a million things at once, this dish pays you back for your kitchen time with heartiness and warmth. It’s also a winner with kids (who knew they liked onions?!).
Ingredients
- 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
- 1/2 cup beef broth
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
- 6 large potatoes, peeled
- 1/4 cup milk
- 1/4 cup sour cream
- 1 cup sharp cheddar cheese, shredded
- 3 tablespoons chives, finely chopped
Step-by-step instructions
Preparing the beef stew
Brown the beef:
Preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, warm the olive oil and butter. Season the beef with salt and pepper, and brown on all sides for about 6–8 minutes.
Cook the veggies:
Add the chopped onions and carrots, stirring occasionally until the onions turn translucent and the carrots begin to soften, about 4–5 minutes.
Add the liquids:
Sprinkle flour over the beef and veggies, stirring to coat evenly. Cook for 1–2 minutes, then pour in the apple cider and beef broth. Scrape up any browned bits from the pan to blend in all that flavor. Bring the mixture to a boil.
Bake the stew:
Transfer everything into an oven-safe Dutch oven or casserole dish. Cover tightly and bake until the beef is tender, about 60–90 minutes.
Making the mashed potatoes
Boil the potatoes:
While the stew is in the oven, place the potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 20–25 minutes. Drain well and return to the pot.
Mash and blend:
Mash the potatoes with milk, sour cream, shredded cheddar cheese, and chopped chives until smooth and creamy. Season with salt to taste.
Serve up:
Spoon the fluffy mashed potatoes onto plates and generously ladle the apple cider beef stew over them. Garnish with extra chives if desired.
Recipe tips & variations
The beauty of thisFall Apple Cider Stew Mashis its flexibility. You can swap out top sirloin for stew beef, though I do this only when time allows as it needs longer cooking. If you or someone around the table is vegetarian, using vegetable broth instead of beef broth and more vegetables can make for a delightful, veggie-rich stew.Save leftoversby freezing stew portions for quick midweek meals—just make a fresh batch of mashed potatoes when serving.
Storage & reheating
To store, place leftovers in an airtight container. The stew can be refrigerated for up to 3 days, while the mashed potatoes keep for about 2 days. For reheating, gently warm the stew on the stove and microwave the mash, stirring occasionally to maintain that creamy consistency.
FAQs
How do I make the stew thicker?
If your stew isn’t thickening as you’d like, try adding a bit more flour before adding the cider or reducing the cooking liquid by simmering it uncovered on the stove.
Can I use a slow cooker instead?
Absolutely! Sear the meat and sauté the veggies in a pan, then transfer everything to a slow cooker. Cook on low for 6–8 hours or until the meat is fork-tender.
What’s the best apple cider to use?
Opt for an unsweetened, natural apple cider to prevent the stew from getting too sweet. Freshly pressed works wonders!
Can I make this ahead of time?
Yes, this stew actually tastes better the next day as the flavors meld. You can prep it a day in advance and simply reheat it.
Recipes you may like
Crescent roll breakfast recipes– Perfect complement to your morning routine.
Breakfast potatoes recipe – easy & crispy– Ideal if you’re craving something crunchy.
Breakfast pizza recipe – easy & cheesy– Weekend mornings are made for this delight!
Fall Apple Cider Stew Mash
- Total Time: 2 hours
- Yield: 4 servings 1x
Description
A comforting and cozy Fall Apple Cider Stew Mash, perfect for autumn days with rich flavors and creamy mashed potatoes.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 340 grams top sirloin, cut into cubes
- Salt, to taste
- Black pepper, to taste
- 2 cups apple cider
- 1/2 cup beef broth
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
- 6 large potatoes, peeled
- 1/4 cup milk
- 1/4 cup sour cream
- 1 cup sharp cheddar cheese, shredded
- 3 tablespoons chives, finely chopped
Instructions
- Brown the beef: Preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, warm the olive oil and butter. Season the beef with salt and pepper, and brown all sides for about 6–8 minutes.
- Cook the veggies: Toss in the chopped onions and carrots, and keep stirring occasionally until the onions turn translucent and the carrots just start to soften. This takes around 4–5 minutes.
- Add the liquids: Sprinkle some flour over the beef and veggies, stirring to coat well. Let it cook for 1–2 minutes, then pour in the apple cider and beef broth. Make sure to scrape up any browned bits from the pan to blend those flavors in. Bring this mixture to a boil.
- Bake the stew: Transfer everything into an oven-safe Dutch oven or casserole dish. Cover it up tightly and let it bake until the beef is tender, about 60–90 minutes.
- Boil the potatoes: While your stew is in the oven, place the potatoes in a large pot, cover with water, and bring to a boil. Cook until they’re tender—about 20–25 minutes. Drain the water well and return them to the pot.
- Mash and blend: Mash the potatoes with milk, sour cream, shredded cheddar cheese, and chopped chives until they’re smooth and creamy. Salt to your liking.
- Serve up: Spoon out your fluffy mashed potatoes onto plates and generously ladle the apple cider beef stew over them. Garnish with extra chives if that tickles your fancy.
Notes
- The beauty of this Fall Apple Cider Stew Mash is its flexibility.
- You can swap out top sirloin for stew beef, though I do this only when time allows as it needs longer cooking.
- If you or someone around the table is vegetarian, using vegetable broth instead of beef broth and more vegetables can make for a delightful, veggie-rich stew.
- Save leftovers by freezing stew portions for quick midweek meals—just make a fresh batch of mashed potatoes when serving.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 8g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 110mg