Name: Fall Apple Cider Stew Mash – Cozy Autumn Beef Stew with Mashed Potatoes
Prep time: 20 min
Cook time: 90 min
Total time: 109 min
Ingredients: 1 tbsp olive oil; 2 tbsp unsalted butter; 340 g (¾ lb) top sirloin, cut into 1-inch cubes; Salt and freshly ground black pepper, to taste; 1 large onion, chopped; 2 medium carrots, peeled and sliced; 2 cups apple cider (fresh pressed preferred); ½ cup low-sodium beef broth; 1-2 tbsp all-purpose flour (for thickening); 6 large Yukon Gold or russet potatoes, peeled and cubed; ¼ cup whole milk; ¼ cup sour cream; 1 cup sharp cheddar cheese, freshly shredded; 3 tbsp fresh chives, finely chopped; Salt, to taste

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When the air turns crisp and apples start filling baskets at every farmer’s market, this Fall Apple Cider Stew Mash is the dinner that brings everyone back to the table. Imagine tender beef cubes slowly braised in apple cider until the sauce turns glossy and rich, then spooned over creamy cheddar-chive mashed potatoes. It’s sweet, savory, and unapologetically cozy — the kind of meal that makes the whole house smell like autumn itself.

Ingredients

For the Stew

1 tablespoon olive oil
2 tablespoons unsalted butter
340 g (¾ lb) top sirloin, cut into 1-inch cubes
Salt and freshly ground black pepper, to taste
1 large onion, chopped
2 medium carrots, peeled and sliced
2 cups apple cider (fresh pressed preferred)
½ cup low-sodium beef broth
1–2 tablespoons all-purpose flour (for thickening)

For the Mashed Potatoes

6 large Yukon Gold or russet potatoes, peeled and cubed
¼ cup whole milk
¼ cup sour cream
1 cup sharp cheddar cheese, freshly shredded
3 tablespoons fresh chives, finely chopped
Salt, to taste

Instructions

1. Sear the Beef

Preheat your oven to 375 °F (190 °C). Heat olive oil and butter in a large skillet over medium-high heat until the butter foams. Season the beef generously with salt and pepper, then add to the pan in a single layer. Sear without moving it for 2–3 minutes to get a deep crust, then turn and brown all sides (about 6–8 minutes total).

2. Build the Aromatics

Add chopped onions and carrots to the skillet. Sauté for 4–5 minutes, stirring occasionally, until the onions are translucent and the carrots start to soften. Sprinkle the flour over everything and stir to coat. Let it cook for a minute to remove the raw taste.

3. Deglaze and Braise

Pour in the apple cider and beef broth, scraping up all the browned bits (that’s pure flavor). Bring to a gentle boil, then transfer everything to a Dutch oven or oven-safe casserole dish. Cover tightly and bake for 60–90 minutes, or until the beef is tender and the sauce is thickened.

4. Make the Mashed Potatoes

About 30 minutes before the stew finishes, boil potatoes in salted water until fork-tender, 20–25 minutes. Drain, then return to the warm pot. Add milk, sour cream, shredded cheddar, and half the chives. Mash until smooth and fluffy. Adjust salt to taste.

5. Serve and Enjoy

Spoon a generous portion of mashed potatoes into each bowl. Ladle the hot apple-cider beef stew over the top and scatter with remaining chives (and extra cheddar if you’re feeling bold).

Tips & Tricks for Perfect Fall Stew

Brown deeply, not quickly. That dark caramelized crust on your beef is where all the flavor hides.
Choose your cider wisely. Unfiltered or freshly pressed cider gives richer depth than shelf-stable varieties.
Adjust sweetness. If your cider is very sweet, add a splash of vinegar or a squeeze of lemon at the end to balance it.
Keep potatoes fluffy. Don’t overmix — mash gently while warm, and never with cold milk.

Substitutions & Variations

Slow Cooker Method: Brown the beef first, then transfer to a slow cooker. Add onions, carrots, cider, and broth. Cook on Low for 7–8 hours or High for 3–4 hours.
Instant Pot Version: Use sauté mode for browning, then pressure cook on High for 30 minutes, natural release.
Budget Option: Swap sirloin for chuck roast — it needs a longer cook but melts beautifully.
Vegetarian Twist: Replace beef with hearty mushrooms or lentils and use vegetable broth instead.
Flavor Upgrade: Stir in a teaspoon of Dijon mustard or Worcestershire sauce before baking for a deeper umami punch.

FAQs About Fall Apple Cider Stew Mash

Can I make it ahead of time?

Yes! The stew tastes even better the next day. Store the stew and mashed potatoes separately in airtight containers, refrigerate up to 3 days, then reheat gently.

Can I use hard cider instead of apple cider?

Absolutely — it’ll add a subtle dryness and complexity. Just skip any added vinegar or extra acidity at the end.

What cut of beef works best?

Top sirloin gives tenderness and lean flavor, but chuck roast or stew meat can also work with longer braising time.

Can I freeze leftovers?

Yes. Cool completely, then freeze the stew and potatoes separately for up to 2 months. Thaw overnight and reheat slowly over low heat.

Nutrition & Storage Information

Approximate per serving:

Calories: 550 kcal
Protein: 36 g
Carbohydrates: 42 g
Fat: 22 g

Storage:

Fridge: up to 3 days in airtight containers.
Freezer: up to 2 months (store stew and potatoes separately).
Reheat: Gently over low heat with a splash of broth or milk to keep texture creamy.

There’s something timeless about the way apple cider and beef come together, sweet meeting savory, fall meeting warmth. This Fall Apple Cider Stew Mash isn’t just dinner; it’s that quiet, comforting pause in the middle of a chilly week. Serve it when you need a reason to linger at the table, or when the season feels like it’s changing faster than you can keep up.

So go ahead, print it, pin it, share it, or just simmer it slowly while the leaves drift outside. Either way, this is autumn in a bowl.