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Fall Apple Cider Stew over Mashed Potatoes

Cozy Fall Apple Cider Stew over Mashed Potatoes Delight

Fall Apple Cider Stew over Mashed Potatoes is the ultimate comfort food perfect for autumn dinners.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 2 tablespoons Butter Margarine is a good dairy-free alternative.
  • 0.75 pounds Top Sirloin Chuck roast can be used for more marbling.
  • Salt Adjust according to taste.
  • Pepper Adjust according to taste.
  • 2 cups Apple Cider Avoid substituting with vinegar.
  • 0.5 cups Beef Broth Vegetable broth works for a lighter flavor.
  • 1 large Onion Chopped; shallots can be used for a milder taste.
  • 2 medium Carrots Peeled and chopped; parsnips make a great alternative.
For the Mashed Potatoes
  • 6 large Potatoes The base for creamy mashed potatoes.
  • 0.25 cups Milk Almond milk is perfect for a dairy-free version.
  • 0.25 cups Sour Cream Greek yogurt is a healthier substitute.
  • 1 cups Sharp Cheddar Cheese Shredded; omit for a dairy-free dish.
  • 3 tablespoons Chives Adds fresh flavor on top; green onions are a good substitute.

Equipment

  • Large heavy-bottomed pot
  • Oven-safe baking dish
  • potato masher
  • Boiling pot

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C). Gather all your ingredients.
  2. Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a large pot over medium-high heat. Brown the seasoned sirloin for 6-8 minutes.
  3. Add 1 large chopped onion and 2 medium chopped carrots. Sauté for 4-5 minutes until the vegetables soften.
  4. Sprinkle 2 tablespoons of flour over the mixture, stirring for 1-2 minutes to thicken.
  5. Pour in 2 cups of apple cider and 1/2 cup of beef broth, bringing the mixture to a gentle boil.
  6. Transfer the stew to an oven-safe dish, cover tightly, and bake for 1 to 1.5 hours.
  7. Meanwhile, boil 6 large peeled potatoes in salted water for 15-20 minutes until fork-tender. Drain thoroughly.
  8. Mash the potatoes with 1/4 cup of milk, 1/4 cup of sour cream, and 1 cup of shredded cheddar cheese until creamy.
  9. Remove the stew from the oven, stir gently, and serve over the mashed potatoes. Garnish with chives.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 50gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 5mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for 3 months. Thaw overnight before reheating.

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