# What you'll need:
→ Stew
01 - 1 tablespoon olive oil
02 - 2 tablespoons butter
03 - 3/4 pound top sirloin, cut into cubes
04 - Salt, to taste
05 - Black pepper, to taste
06 - 2 cups apple cider, preferably freshly pressed
07 - 1/2 cup beef broth
08 - 1 large onion, chopped
09 - 2 medium carrots, peeled and chopped
10 - 1 tablespoon all-purpose flour
→ Mashed Potatoes
11 - 6 large potatoes, peeled
12 - 1/4 cup milk
13 - 1/4 cup sour cream
14 - 1 cup sharp cheddar cheese, shredded
15 - 3 tablespoons chives, finely chopped
16 - Salt, to taste
# Method:
01 - Set the oven to 375°F to prepare for baking.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Season the cubed sirloin with salt and black pepper, then sear in the skillet until browned on all sides, approximately 6 to 8 minutes.
03 - Add chopped onion and carrots to the skillet with the beef. Cook, stirring occasionally, until onions turn translucent and carrots begin to soften, about 4 to 5 minutes.
04 - Sprinkle all-purpose flour over the mixture, stirring thoroughly to coat the ingredients evenly. Cook for 1 to 2 minutes to remove the raw flour taste.
05 - Pour in apple cider and beef broth while scraping the skillet bottom to loosen any browned bits. Bring the mixture to a boil.
06 - Transfer the stew to an oven-safe Dutch oven or casserole dish, cover tightly, and bake in the preheated oven for 60 to 90 minutes until the beef is fork-tender and sauce has thickened.
07 - Simultaneously, place peeled potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 20 to 25 minutes, then drain thoroughly.
08 - Return drained potatoes to the pot and mash with milk, sour cream, shredded cheddar, and chopped chives until smooth and creamy. Season with salt as needed.
09 - Spoon the mashed potatoes onto serving plates and top generously with the apple cider beef stew. Garnish with additional chives if desired.
