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Fall Apple Cider Stew over Mashed Potatoes

Cozy Up with Fall Apple Cider Stew over Mashed Potatoes

Experience the comforting warmth of Fall Apple Cider Stew over Mashed Potatoes, a quick and nourishing family dinner.
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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: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 lbs Top Sirloin Cubes Substitute with chuck roast or tenderloin if desired
  • 2 tbsp Butter Can use margarine or olive oil
  • 1 tbsp Olive Oil Substitute with vegetable oil if needed
  • to taste Salt
  • to taste Pepper
  • 2 cups Apple Cider Do not substitute with cider vinegar
  • 1 cup Beef Broth Chicken or vegetable broth can be used for a lighter taste
  • 1 Chopped Onion Yellow or white onions work beautifully
  • 2 Chopped Carrots Other root veggies like parsnips can be used
For the Mashed Potatoes
  • 2 lbs Potatoes Yukon Gold or Russets are recommended; cauliflower for a healthier option
  • 1/2 cup Milk Use almond milk for a dairy-free version
  • 1/2 cup Sour Cream Greek yogurt can be used as a substitute
  • 1/2 cup Sharp Cheddar Cheese Can omit for a dairy-free dish
  • 1/4 cup Chives Green onions can be used as an alternative

Equipment

  • Pot or Dutch Oven
  • Oven
  • large bowl

Method
 

Steps
  1. Preheat your oven to 375°F (190°C) and prepare a large pot or Dutch oven.
  2. Melt 2 tablespoons of butter and 1 tablespoon of olive oil in the pot over medium-high heat. Brown the top sirloin cubes for 6-8 minutes.
  3. Add 1 chopped onion and 2 chopped carrots, sautéing for an additional 4-5 minutes until softened.
  4. Sprinkle 2 tablespoons of flour over the mixture, stirring for 1-2 minutes to cook it through.
  5. Slowly add 2 cups of apple cider and 1 cup of beef broth, stirring to combine and bringing to a gentle boil for about 5 minutes.
  6. Transfer to an oven-safe dish, cover, and bake for 1 to 1.5 hours until the beef is tender.
  7. Meanwhile, boil chopped potatoes in salted water for 15-20 minutes until fork-tender.
  8. Combine boiled potatoes with 1/2 cup of milk, 1/2 cup of sour cream, 1/2 cup of sharp cheddar cheese, and chives; mash until smooth.
  9. Serve the stew over the creamy mashed potatoes, garnishing with additional chives as desired.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 45gProtein: 40gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 1200mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 4mg

Notes

Prepare the stew in advance for improved flavors after sitting for a day. Store in airtight containers in the fridge for up to 3 days.

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