Apple Cider Stew Mash
A warm and comforting dish that combines tender beef and hearty vegetables infused with the sweetness of apple cider.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 105 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: American
- Diet: None
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 lbs top sirloin beef, cut into cubes
- Salt and freshly ground black pepper, to taste
- 1 large onion, chopped
- 3 large carrots, peeled and chopped
- 1–2 tbsp flour
- 1½ cups fresh apple cider
- 1½ cups low-sodium beef broth
- 2 lbs Yukon Gold or Russet potatoes, peeled and chopped
- ½ cup whole milk
- ½ cup full-fat sour cream
- 1 cup sharp cheddar cheese, shredded
- 2 tbsp fresh chives, chopped
- Salt, to taste
Instructions
- Sear the beef: In a large skillet, heat the olive oil and butter over medium-high heat. Season the sirloin cubes generously with salt and pepper. Add them to the skillet in a single layer and sear for 2–3 minutes on each side until browned.
- Add aromatics: Stir in the chopped onion and carrots. Cook for 4–5 minutes, stirring occasionally until the onion becomes translucent.
- Coat with flour: Sprinkle the flour over the beef and vegetables. Stir to coat and cook for 1 minute to eliminate the raw flour taste.
- Deglaze & simmer: Pour in the apple cider and beef broth, scraping up the browned bits from the bottom of the pan. Bring the mixture to a gentle boil, then transfer it to an oven-safe Dutch oven or a covered baking dish.
- Bake: Cover and bake at 375°F for 1 to 1½ hours, until the beef is fork-tender.
- Make mashed potatoes: While the stew finishes baking, boil the chopped potatoes in salted water until fork-tender. Drain and return them to the pot. Add the milk, sour cream, cheddar cheese, and chives. Mash until smooth and fluffy, seasoning with salt to taste.
- Serve: Spoon the mashed potatoes into bowls and ladle the hot apple cider stew over the top. Garnish with extra chives or cheese if desired.
Notes
Don’t rush the searing to enhance flavor, and remember to deglaze for depth in taste.