Dinner

Fall Apple Cider Stew Mash Recipe

ByRita Bennet October 19, 2025October 19, 2025

Introduction

This Fall Apple Cider Stew Mash is a comforting blend of tender beef simmered in apple cider with creamy, cheesy mashed potatoes. The sweet and savory flavors make it a perfect warming dish for chilly evenings.

A white bowl filled with a clear brown broth containing large chunks of dark brown cooked beef, bright orange carrot pieces, and whole yellow potatoes, all garnished with small green herb leaves. The bowl sits on a blue and white checkered cloth over a white marbled surface, with fresh green herbs and a carrot blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
2 tablespoons butter

340 grams (3/4 pound) top sirloin, cut into cubes
Salt, to taste

Black 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, peeled
1/4 cup milk
1/4 cup sour cream

1 cup sharp cheddar cheese, shredded
3 tablespoons chives, finely chopped

Instructions

Step 1: Preheat the oven to 375°F (190°C). Heat olive oil and butter in a large skillet over medium-high heat. Season the beef cubes with salt and black pepper, then add them to the hot skillet. Sear the beef until browned on all sides, about 6 to 8 minutes.

Step 2: Add the chopped onion and carrots to the skillet with the beef. Sauté, stirring occasionally, until the onions are translucent and the carrots start to soften, around 4 to 5 minutes.
Step 3: Sprinkle flour over the beef and vegetables, stirring well to coat everything evenly. Cook for 1 to 2 minutes to remove the raw flour taste.
Step 4: Pour in the apple cider and beef broth, scraping the bottom of the pan to release any browned bits. Bring the mixture to a boil.

Step 5: Transfer the entire mixture to an oven-safe Dutch oven or casserole dish. Cover tightly and bake in the preheated oven for 60 to 90 minutes, or until the beef is fork-tender and the sauce has thickened.
Step 6: While the stew braises, place the peeled potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 20 to 25 minutes. Drain and return the potatoes to the pot.
Step 7: Mash the potatoes with milk, sour cream, shredded cheddar cheese, and chopped chives until smooth and creamy. Taste and adjust seasoning with salt if needed.

Step 8: To serve, spoon the mashed potatoes onto plates and top generously with the apple cider beef stew. Garnish with extra chives if desired.

Tips & Variations

For a richer flavor, use bone broth instead of beef broth.
You can substitute Yukon Gold potatoes for a creamier mash texture.

Add a splash of apple cider vinegar to the stew before baking for a brighter tang.
For a vegetarian version, replace beef with mushrooms and use vegetable broth.

Storage

Store the stew and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. If the mashed potatoes have thickened, stir in a little milk to loosen before serving.

How to Serve

A round white bowl holds a two-layer dish: the bottom layer is a smooth, creamy, white mashed potato base spreading evenly in the bowl, and the top layer is a rich brown beef stew with visible chunks of tender beef, bright orange carrot pieces, and small bits of onion, all coated in a glossy gravy. The stew is garnished with fresh green herbs sprinkled over the top. The bowl sits on a white marbled surface, and a fork is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew in a slow cooker?

Yes, you can brown the beef and sauté the vegetables on the stove first, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or until the beef is tender.