# What You'll Need:
→ Stew
01 - 1 tablespoon olive oil
02 - 2 tablespoons butter
03 - ¾ pound top sirloin, cut into cubes
04 - Salt, to taste
05 - Black pepper, to taste
06 - 2 cups apple cider, preferably freshly pressed
07 - ½ 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 - ¼ cup milk
13 - ¼ cup sour cream
14 - 1 cup sharp cheddar cheese, shredded
15 - 3 tablespoons chives, finely chopped
16 - Salt, to taste
# Directions:
01 - Set the oven to 375°F (190°C) to prepare for baking.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Season the beef cubes with salt and black pepper, then sear in the skillet until browned on all sides, about 6 to 8 minutes.
03 - Add chopped onion and carrots to the skillet with the browned beef. Cook, stirring occasionally, until onions are translucent and carrots begin to soften, about 4 to 5 minutes.
04 - Sprinkle the flour over the beef and vegetables, stirring well to coat. Cook for 1 to 2 minutes to remove the raw flour taste.
05 - Pour in the apple cider and beef broth, scraping the pan to release browned bits. Bring the liquid to a boil.
06 - Transfer the mixture 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 the sauce has thickened.
07 - Place peeled potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, approximately 20 to 25 minutes. Drain well.
08 - Return drained potatoes to the pot and mash with milk, sour cream, shredded cheddar cheese, and chopped chives until smooth and creamy. Season with salt to taste.
09 - Spoon mashed potatoes onto plates and top generously with the apple cider-braised beef stew. Garnish with additional chives if desired.
