Introduction

Oh, hello there, friend! Can you just feel it? That crisp autumn air, the rustle of leaves, and the undeniable craving for something warm, comforting, and utterly delicious? This Fall Apple Cider Stew over Mashed Potatoes is like a warm hug in a bowl, and I’m so excited to share it with you. It’s the kind of meal that makes your kitchen smell incredible and your heart feel full. Best of all? It’s surprisingly simple to whip up, even on a busy weeknight!

Why You’ll Love This Recipe

Fast(ish): While the stew simmers to tender perfection, you’ll be whipping up the most amazing mashed potatoes.
Easy-Peasy: Simple steps that anyone can follow, no fancy techniques required!
Giftable: Seriously, imagine bringing this over to a friend who’s had a rough week. Instant mood booster!
Crowd-Pleasing: From picky eaters to seasoned foodies, everyone adores this hearty and flavorful dish.

Ingredients

Let’s gather our cozy components!

3/4 lb Top sirloin cubes: This is our hearty protein star. Look for nice, lean cubes.
2 Medium carrots: For a touch of sweetness and lovely color.
3 tbsp Chives: Our fresh, green garnish that adds a little zing!
1 Large onion: The base of so many delicious stews, it builds incredible flavor.
6 Large potatoes: The foundation for our creamy, dreamy mashed potatoes. Russets or Yukon Golds work beautifully here.
1/2 cup Beef broth: Adds depth and savory notes to our stew.
Salt and pepper to taste: The essentials! Don’t be shy.
1 tbsp Olive oil: For getting our sear on!
2 cups Apple cider: This is where the magic happens! Use a good quality, unfiltered cider for the best flavor.
2 tbsp Butter: For richness in our mashed potatoes.
1 cup Sharp cheddar cheese: Because who doesn’t love cheesy mashed potatoes? The sharper, the better!
1/4 cup Milk: To make our potatoes extra creamy.
1/4 cup Sour cream: Adds a lovely tang and velvety texture.

How to Make It

Alright, let’s get cooking! Put on your favorite apron and let’s dive in.

For the Stew:

First things first, let’s prep our sirloin. Cut that beautiful top sirloin into bite-sized, 1-inch cubes. Give them a generous sprinkle of salt and pepper – this is where the flavor building starts!
Next, let’s get our aromatics ready. Dice up your large onion – don’t worry about perfection here, just get them diced. Peel your carrots and give them a nice dice too.
Grab your favorite large pot or a trusty Dutch oven. Heat your olive oil over medium-high heat. Once it’s shimmering, carefully add your sirloin cubes. We want to brown them on all sides to lock in all that deliciousness. Once they’re beautifully browned, scoop them out of the pot and set them aside.
Now, add your diced onion to the same pot. Cook them until they’re nice and soft and a little golden, about 5-7 minutes.
Toss in your diced carrots and let them cook for another 3-4 minutes, just to soften them up a bit.
It’s time to reunite the beef with the veggies! Return your browned sirloin cubes to the pot.
Pour in that wonderful apple cider and the beef broth. Give it a good stir and bring it all to a gentle simmer.
Lower the heat to low, pop a lid on your pot, and let it do its thing. We want to let this simmer for at least 1 hour, or until the beef is so tender it practically melts in your mouth. I usually let mine go a bit longer if I have time; the deeper the flavor, the better!

For the Mashed Potatoes:

While our stew is simmering away, let’s get to those perfect mashed potatoes. Peel your potatoes and cut them into quarters. Pop them into a large pot and cover them with cold water. A little pinch of salt in the water will help season them from the inside out.
Bring the water to a rolling boil, then reduce the heat to a simmer and let them cook for about 15-20 minutes, or until you can easily pierce them with a fork.
Drain those potatoes really, really well.
Now for a little secret to super fluffy mash: return the drained potatoes to the empty pot over low heat for just 1-2 minutes. This helps any remaining moisture evaporate.
Add your butter, milk, sour cream, and that glorious sharp cheddar cheese right into the pot with the warm potatoes.
Grab your potato masher and get mashing until they are smooth and wonderfully creamy. Taste them and add more salt and pepper if they need it. I like mine extra cheesy, so I sometimes add a tiny bit more cheese!

To Serve:

Time for the grand finale! Spoon a generous dollop of your creamy, cheesy mashed potatoes into each bowl.
Ladle that rich, flavorful apple cider stew right over the top. Oh, it smells divine!
Finally, sprinkle a good pinch of those fresh chives over everything for a pop of color and freshness. Enjoy every single comforting bite!

Substitutions & Additions

Feel free to make this recipe your own! Here are a few ideas:

For the Stew: If top sirloin isn’t your favorite, chuck roast or even pork shoulder would work beautifully. Just adjust the simmering time for tenderness. You can also add other root vegetables like parsnips or celery for extra flavor and texture. A splash of Worcestershire sauce or a bay leaf simmered with the stew can add another layer of savory goodness.
For the Mashed Potatoes: No sour cream? Plain Greek yogurt is a great substitute! For a dairy-free option, use your favorite plant-based milk and butter, and nutritional yeast or a dairy-free cheddar alternative. You can also mix in roasted garlic for an extra flavor boost.

Tips for Success

Don’t Rush the Browning: Getting a good sear on your sirloin is key for developing deep flavor in the stew.
Low and Slow is the Way to Go: For tender beef, make sure your stew is simmering gently, not boiling vigorously.
Dry Your Potatoes: That extra minute over low heat before mashing makes a huge difference in texture!
Prep Ahead: You can dice the onions and carrots and cut the sirloin a day in advance. Store them separately in the refrigerator. The mashed potatoes are best made fresh, but the stew actually tastes even better the next day, so it’s a perfect make-ahead meal!

How to Store It

Leftovers are a delicious bonus! Store any remaining stew and mashed potatoes in separate airtight containers in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. If the stew seems a little thick, you can add a splash more beef broth or cider when reheating.

FAQs

Got questions? I’ve got answers!

Can I make this in a slow cooker? Absolutely! Brown the beef, sauté the onions and carrots as directed, then combine everything in your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Prepare the mashed potatoes separately.
Is the apple cider noticeable in the stew? Yes, but in the best way! It adds a subtle sweetness and depth that complements the savory beef and vegetables beautifully. It’s not overly sweet, just wonderfully balanced.
Can I make the mashed potatoes ahead of time? You can, but they’re best enjoyed fresh. If you do make them ahead, store them covered in the fridge and gently reheat with a little extra milk or butter.

Apple Cider Stew with Creamy Cheddar Mashed Potatoes

A warm and comforting fall stew made with tender sirloin, sweet apple cider, and savory broth, served over creamy, cheesy mashed potatoes. This dish is easy to make and perfect for a cozy weeknight meal.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 15

Servings 4 people

Equipment

Large pot or Dutch oven
Potato Masher

Ingredients

For the Stew

0.75 lb Top sirloin cubes 1-inch cubes
2 medium Carrots diced
3 tbsp Chives fresh, for garnish
1 large Onion diced
0.5 cup Beef broth
to taste Salt and pepper
1 tbsp Olive oil
2 cups Apple cider unfiltered

For the Mashed Potatoes

6 large Potatoes Russets or Yukon Golds, quartered
2 tbsp Butter
1 cup Sharp cheddar cheese
0.25 cup Milk
0.25 cup Sour cream

Instructions

Cut the top sirloin into 1-inch cubes and season generously with salt and pepper.
0.75 lb Top sirloin cubes
Dice the onion and peel and dice the carrots.
0.75 lb Top sirloin cubes
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the sirloin cubes on all sides, then remove and set aside.
0.75 lb Top sirloin cubes
Add the diced onion to the pot and cook until softened and golden, about 5-7 minutes.
0.75 lb Top sirloin cubes
Add the diced carrots and cook for another 3-4 minutes.
0.75 lb Top sirloin cubes
Return the browned sirloin cubes to the pot.
0.75 lb Top sirloin cubes
Pour in the apple cider and beef broth, stir, and bring to a simmer.
0.75 lb Top sirloin cubes
Lower heat, cover, and simmer for at least 1 hour, or until the beef is tender.
While the stew simmers, peel and quarter the potatoes. Place in a pot, cover with cold water, and add a pinch of salt. Bring to a boil, then simmer for 15-20 minutes until fork-tender.
0.75 lb Top sirloin cubes
Drain the potatoes well and return to the empty pot over low heat for 1-2 minutes to evaporate excess moisture.
0.75 lb Top sirloin cubes
Add butter, milk, sour cream, and cheddar cheese to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
0.75 lb Top sirloin cubes
Spoon mashed potatoes into bowls, ladle stew over the top, and sprinkle with chives.
0.75 lb Top sirloin cubes

Notes

The stew tastes even better the next day, making it a great make-ahead meal. Leftovers can be stored separately in airtight containers in the refrigerator for up to 3-4 days.