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Fall Apple Cider Stew over Mashed Potatoes

Fall Apple Cider Stew over Mashed Potatoes for Cozy Evenings

Enjoy this Fall Apple Cider Stew over Mashed Potatoes, a comforting dish packed with flavor for chilly 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: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Olive Oil Can substitute with vegetable oil for a neutral flavor.
  • 2 tablespoons Butter Use additional olive oil for dairy-free version.
  • 3/4 lb Top Sirloin Can be swapped with chuck roast.
  • to taste Salt Essential for enhancing overall seasoning.
  • to taste Pepper Essential for enhancing overall seasoning.
  • 2 cups Apple Cider Opt for unsweetened cider for less sweetness.
  • 1/2 cup Beef Broth Substitute with vegetable broth for vegetarian.
  • 1 large Onion Chopped; yellow or sweet onions work well.
  • 2 medium Carrots Peeled and chopped; can swap with parsnips.
For the Mashed Potatoes
  • 6 large Potatoes Yukon Gold or Russet are the best choices.
  • 1/4 cup Milk Substitute with cream or plant-based milk.
  • 1/4 cup Sour Cream Plain Greek yogurt can be used for healthier option.
  • 1 cup Sharp Cheddar Cheese Shredded; opt for dairy-free cheese to make it vegan.
  • 3 tablespoons Chives Adds fresh flavor; green onions can be substituted.

Equipment

  • large pot
  • Oven-safe pan
  • Pot for boiling

Method
 

Cooking Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot over medium-high heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Brown 3/4 lb of top sirloin seasoned with salt and pepper for about 6-8 minutes.
  3. Add 1 large chopped onion and 2 medium chopped carrots to the pot. Sauté for 4-5 minutes.
  4. Sprinkle 2 tablespoons of flour over the mixture. Stir well and cook for 1-2 minutes.
  5. Pour in 2 cups of apple cider and 1/2 cup of beef broth, bringing to a boil. Scrape the bottom of the pot.
  6. Transfer to an oven-safe pan, cover, and bake for 1 to 1.5 hours until the beef is tender.
  7. Meanwhile, boil 6 large chopped potatoes in salted water until tender, about 15-20 minutes.
  8. Drain and return the potatoes to the pot. Add 1/4 cup of milk, 1/4 cup of sour cream, 1 cup of shredded cheddar cheese, and 3 tablespoons of chives. Mash until smooth.
  9. Serve the beef stew over the mashed potatoes.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Feel free to experiment by adding herbs or different proteins to customize the stew to your taste.

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