# Ingredient List:
→ Stew
01 - 1 tablespoon olive oil
02 - 2 tablespoons unsalted 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 fresh chives, finely chopped
16 - Salt, to taste
# Steps:
01 - Preheat the oven to 375°F.
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 hot pan until browned on all sides, about 6 to 8 minutes.
03 - Add chopped onion and carrots to the skillet with the beef. Sauté, stirring occasionally, until the onions are translucent and the carrots begin to soften, about 4 to 5 minutes.
04 - Sprinkle the all-purpose flour over the beef and vegetables, stirring well to coat evenly. Cook for 1 to 2 minutes to remove the raw flour taste.
05 - Pour in the apple cider and beef broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil.
06 - Transfer the contents to an oven-safe Dutch oven or casserole dish. Cover tightly and bake in the preheated oven until the beef is fork-tender and the sauce thickens, 60 to 90 minutes.
07 - Place peeled potatoes in a large pot and cover with water. Bring to a boil and cook until tender, approximately 20 to 25 minutes. Drain thoroughly and return potatoes to the pot.
08 - Mash the potatoes with milk, sour cream, shredded sharp cheddar, and chopped chives until smooth and creamy. Season with salt to taste.
09 - Spoon mashed potatoes onto plates, top generously with apple cider beef stew, and garnish with additional chives if desired.
