Description
A comforting Fall Apple Cider Stew made with tender top sirloin cubes simmered in apple cider and beef broth, enhanced with onions and carrots, and served over creamy mashed potatoes blended with sour cream, cheddar cheese, and fresh chives. This hearty dish is perfect for cozy autumn evenings.
Ingredients
Stew Ingredients
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 3/4 lb top sirloin cubes
- Salt and pepper to taste
- 2 cups apple cider
- 1/2 cup beef broth
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
- 1 Tablespoon all-purpose flour
Mashed Potatoes
- 6 large potatoes
- 1/4 cup milk
- 1/4 cup sour cream
- 1 cup sharp cheddar cheese, shredded
- 3 Tablespoons chives, chopped
Instructions
- Preheat oven: Set your oven to 375°F (190°C) to properly prepare for baking the stew.
- Sear the beef: In a pan over medium-high heat, melt the butter with olive oil. Season the top sirloin cubes with salt and pepper, then add them to the hot pan. Brown the beef on all sides for about 6-8 minutes to lock in flavor.
- Sauté vegetables: Add the chopped onion and carrots to the pan with the beef. Cook together for 4-5 minutes until the vegetables start to soften.
- Add flour: Sprinkle the flour evenly over the beef and vegetables, stirring well to coat and cook for 1-2 minutes to thicken the stew later.
- Add liquids and bring to boil: Pour in apple cider and beef broth, stirring to combine. Bring the mixture to a boil on the stovetop.
- Bake the stew: Transfer the entire mixture into an oven-safe pan and cover it. Place in the preheated oven and cook for 1 to 1 ½ hours until the beef is tender and flavors meld.
- Cook potatoes: Meanwhile, boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to the pot.
- Mash potatoes: Mash the potatoes thoroughly, then stir in the milk, sour cream, shredded sharp cheddar cheese, and chopped chives for a creamy and flavorful side.
- Serve: Spoon the warm apple cider beef stew over a bed of the cheesy mashed potatoes and enjoy immediately.
Notes
- For extra richness, consider adding a splash of cream to the mashed potatoes.
- Use a Dutch oven or any oven-safe heavy pan for baking the stew to ensure even cooking.
- This stew tastes even better the next day as the flavors meld.
- Adjust seasoning with additional salt and pepper before serving if needed.
- Leftover stew can be refrigerated for up to 3 days or frozen for longer storage.
