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Apple Cider Stew over Mashed Potatoes Recipe
Ash Tyrrell

Apple Cider Stew over Mashed Potatoes Recipe

I just tried making this apple cider stew over mashed potatoes, and wow—it turned my ordinary dinner into a cozy, fall-inspired feast. The tangy sweetness of the cider pairs perfectly with tender beef and soft, creamy mashed potatoes.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter – Adds richness and depth to the stew.
  • 1 tablespoon olive oil – Helps brown the beef evenly.
  • 1 ½ pounds top sirloin cubes – Choose fresh well-marbled beef for tender results.
  • Salt & pepper – Season the beef generously for maximum flavor.
  • 1 cup chopped onion – Provides a natural sweetness and savory base.
  • 1 cup peeled and chopped carrots – Adds texture and earthy flavor.
  • 2 tablespoons all-purpose flour – Thickens the stew; toast slightly to avoid a raw taste.
  • 1 ½ cups apple cider – Gives a sweet-tart autumnal flavor.
  • 1 ½ cups beef broth – Adds depth and enhances the beef flavor.
  • 4 large potatoes – For creamy mashed potatoes; russets work best.
  • ¼ cup milk – Makes mashed potatoes smooth and creamy.
  • 2 tablespoons sour cream – Adds tanginess and richness.
  • ½ cup sharp cheddar cheese – Grate fresh for a more vibrant flavor.
  • 2 tablespoons chopped chives – Optional garnish for a fresh finish.

Method
 

  1. I start by melting butter with olive oil over medium-high heat. Then, I season the sirloin cubes with salt and pepper and brown them on all sides. Browning locks in flavor and ensures a hearty stew.
  2. Next, I add onions and carrots to the pot. Cooking them for a few minutes softens the vegetables and allows them to absorb the beef flavor.
  3. Sprinkle flour over the mixture and stir to coat. Then pour in apple cider and beef broth, bring to a boil, and transfer to the oven for 1–1.5 hours. The slow cooking makes the beef tender and the sauce rich.
  4. While the stew cooks, I boil peeled potatoes until tender. Then I mash them with milk, sour cream, and cheddar cheese. The result is creamy, cheesy, and perfectly complements the stew.
  5. Spoon the mashed potatoes onto plates and ladle the stew over the top. Garnish with chopped chives for a fresh, colorful touch.

Notes

  • I always brown the beef well; it makes a huge difference in flavor.
  • Using fresh cheddar cheese gives the mashed potatoes a richer taste.
  • Letting the stew simmer slowly allows the flavors to meld perfectly.
  • I like adding a pinch of nutmeg to the mashed potatoes for extra warmth.