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Why Make This Recipe

This Fall Apple Cider Beef Stew Over Mashed Potatoes is the perfect dish for chilly autumn days. It combines tender beef, fresh vegetables, and a rich apple cider sauce that warms your soul. Served over creamy mashed potatoes, this meal is comfort food at its finest. The sweetness of the apple cider pairs amazingly with the savory beef, making each bite utterly delightful.

How to Make Fall Apple Cider Beef Stew Over Mashed Potatoes

Ingredients:

2 tablespoons olive oil (30 mL)
2 pounds beef stew meat, cut into 1-inch cubes (900 g)
Salt and pepper, to taste
1 large onion, sliced (150 g)
2 garlic cloves, minced
1 tablespoon tomato paste (15 g)
2 tablespoons flour (16 g)
2 cups apple cider (480 mL), not vinegar
1 cup beef broth (240 mL)
1 tablespoon Worcestershire sauce (15 mL)
1 tablespoon Dijon mustard (15 mL)
1 teaspoon dried thyme
2 carrots, chopped (150 g)
1 celery stalk, chopped (75 g)
1 bay leaf
2 pounds russet or Yukon gold potatoes (900 g), peeled and chopped
½ cup milk (120 mL)
¼ cup butter (60 g)
1 cup shredded sharp cheddar cheese (115 g)
Salt and pepper, to taste

Directions:

Season the stew meat with salt and pepper. In a Dutch oven, heat the olive oil and sear the beef in batches until browned. Remove the beef and set it aside.
Add the sliced onions to the pot and cook until they are caramelized, about 8 to 10 minutes. Then stir in the minced garlic and tomato paste, cooking for 1 to 2 minutes.
Stir in the flour and cook for 1 minute. Slowly add the apple cider and beef broth, scraping the bottom of the pan while you stir.
Add the Worcestershire sauce, Dijon mustard, dried thyme, chopped carrots, chopped celery, and bay leaf. Return the beef to the pot and cover it. Cook on low heat for 2 hours until the beef is fork-tender.
While the stew is cooking, boil the chopped potatoes in salted water until fork-tender, which takes about 15 to 20 minutes. Drain the potatoes and mash them with the butter, milk, and cheddar cheese. Season with salt and pepper to taste.
Serve by spooning the mashed potatoes into bowls and ladling the beef stew over the top. You can garnish with fresh herbs or extra cheese if you like.

How to Serve Fall Apple Cider Beef Stew Over Mashed Potatoes

Serve this delicious stew hot, right out of the pot. The creamy mashed potatoes form a perfect base for the stew. You can add a sprinkle of fresh herbs, such as parsley, or a little more shredded cheese on top for added flavor. This dish is great for family dinners or gatherings with friends.

How to Store Fall Apple Cider Beef Stew Over Mashed Potatoes

You can store any leftovers in an airtight container in the refrigerator. The stew will last for up to three days. When you are ready to eat it again, simply reheat on the stove or in the microwave. If you have leftover mashed potatoes, store them separately to keep them creamy.

Tips to Make Fall Apple Cider Beef Stew Over Mashed Potatoes

For extra flavor, consider marinating the beef overnight in apple cider before cooking.
If you want a thicker stew, let it simmer with the lid off for the last 30 minutes to allow the liquid to reduce.
You can substitute the cheddar cheese in the mashed potatoes with your favorite cheese for a different flavor.

Variation

For a healthier twist, you can add more vegetables such as bell peppers or peas to the stew. You can also use sweet potatoes instead of russet or Yukon gold potatoes for a different taste and texture.

FAQs

1. Can I use a different type of meat?
Yes, you can use pork or even chicken instead of beef. Just adjust the cooking time as needed.

2. Is it necessary to use apple cider?
Yes, apple cider adds a unique sweetness and flavor to the stew. Avoid using vinegar as it won’t provide the same taste.

3. Can I freeze the stew?
Yes, this stew freezes well. Just ensure it’s in an airtight container and consume it within three months for the best taste.