Fall Apple Cider Stew Over Mashed Potatoes
A comforting stew made with beef and apple cider, served over creamy cheddar 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.
Notes
For a thicker stew, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of cold water) before baking. No alcoholic drinks allowed, please substitute with a non-alcoholic option.