Fall Apple Cider Stew Over Mashed Potatoes: The Ultimate Comfort Food Recipe
Introduction to Fall Apple Cider Stew Over Mashed Potatoes
As the leaves turn and the air becomes crisp, nothing warms the heart and soul quite like a hearty stew. This Fall Apple Cider Stew over Mashed Potatoes is a delightful combination of flavors that embodies the essence of autumn. With tender beef cubes simmered in a rich apple cider sauce, served over creamy cheddar mashed potatoes, this dish is sure to become a favorite in your home.
A Personal Story Behind My Fall Apple Cider Stew Journey
Growing up, my family had a tradition of gathering around the dinner table during the fall months for warm, comforting meals. One of my fondest memories is of my grandmother preparing her famous apple cider stew. The aroma filled the house, inviting everyone to come and enjoy the warmth and love that was poured into every dish. This recipe is a tribute to those cherished moments, bringing back the flavors and comfort of home.
What Makes This Fall Apple Cider Stew Recipe Special?
This recipe stands out not only for its comforting flavors but also for its perfect balance of savory and sweet. The use of apple cider adds a unique depth to the stew, enhancing the natural sweetness of the vegetables and complementing the robust flavor of the beef. The cheddar mashed potatoes provide a creamy base that pairs wonderfully with the stew, making it a complete meal that is both satisfying and delicious.
The Full Fall Apple Cider Stew Recipe
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
- 6 large potatoes
- 1/4 cup milk
- 1/4 cup sour cream
- 1 cup sharp cheddar cheese, shredded
- 3 tablespoons chives
Instructions
- Preheat the oven to 375°F (190°C).
- In a pan over medium-high heat, add the olive oil and butter. Season the beef cubes with salt and pepper, then add them to the hot oil. Brown the beef on all sides for about 6-8 minutes, ensuring a good sear for flavor.
- Add the chopped onion and carrots to the skillet with the beef. Cook for an additional 4-5 minutes until the vegetables are slightly softened.
- Sprinkle flour over the beef and vegetables, stirring to combine and coat everything. Cook for 1-2 minutes to eliminate the raw flour taste.
- Pour in the apple cider and beef broth, bringing the mixture to a boil. Once boiling, transfer everything to an oven-safe pan, cover, and bake for 1 to 1 1/2 hours. This slow cooking process allows the flavors to meld beautifully.
- While the stew is cooking, boil the potatoes in salted water until tender. Drain the potatoes and return them to the pan. Mash them with milk, sour cream, cheddar cheese, and chives for a creamy texture. Remember, the key to fluffy mashed potatoes is to avoid over-mashing.
- Serve the apple cider beef stew over the cheddar mashed potatoes, garnishing with additional chives if desired.
Serving Suggestions and Variations for Fall Apple Cider Stew
This stew is perfect for a cozy family dinner or a gathering with friends. Serve it with crusty bread for dipping, or pair it with a fresh green salad to balance the meal. For variations, consider adding your favorite vegetables such as parsnips or sweet potatoes. If you prefer a thicker stew, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of cold water) to the stew before baking. Remember, if you’re looking for a non-alcoholic alternative, you can substitute apple cider with apple juice.
Frequently Asked Questions About Fall Apple Cider Stew
Can I make this stew in advance?
Yes, this stew can be made a day ahead and reheated. The flavors will deepen and improve overnight!
Is it possible to freeze the stew?
Absolutely! Let the stew cool completely before transferring it to airtight containers. It can be frozen for up to three months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.
What can I substitute for beef in this recipe?
If you prefer a different protein, chicken or even a plant-based meat alternative can work well in this stew.
No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Recipe Stats
Prep Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Calories per Serving: 480
Servings: 4
Fall Apple Cider Stew Over Mashed Potatoes
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 0.75 pound top sirloin cubes
- Salt and pepper to taste
- 2 cups apple cider
- 0.5 cup beef broth
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
- 6 large potatoes
- 0.25 cup milk
- 0.25 cup sour cream
- 1 cup sharp cheddar cheese, shredded
- 3 tablespoons chives
Instructions
- Preheat the oven to 375°F (190°C).
- In a pan over medium-high heat, add the olive oil and butter. Season the beef cubes with salt and pepper, then add them to the hot oil. Brown the beef on all sides for about 6-8 minutes.
- Add the chopped onion and carrots to the skillet with the beef. Cook for an additional 4-5 minutes.
- Sprinkle flour over the beef and vegetables, stirring to combine and coat everything. Cook for 1-2 minutes.
- Pour in the apple cider and beef broth, bringing the mixture to a boil. Once boiling, transfer everything to an oven-safe pan, cover, and bake for 1 to 1 1/2 hours.
- While the stew is cooking, boil the potatoes in water until tender. Drain the potatoes and return them to the pan. Mash them with milk, sour cream, cheddar cheese, and chives.
- Serve the apple cider beef stew over the cheddar mashed potatoes.