# What You Need:
→ Stew
01 - 1 tablespoon olive oil
02 - 2 tablespoons unsalted butter
03 - 3/4 pound top sirloin, cubed
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 whole 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
# Directions:
01 - Preheat the oven to 375°F.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Season beef with salt and black pepper, then sear until browned on all sides, about 6 to 8 minutes.
03 - Add chopped onion and carrots to the skillet with beef. Cook, stirring occasionally, until onions are translucent and carrots begin to soften, around 4 to 5 minutes.
04 - Sprinkle flour over the beef and vegetables and stir well to combine. Cook for 1 to 2 minutes to remove raw flour taste.
05 - Pour in apple cider and beef broth, scraping up browned bits from the pan. Bring the mixture to a boil.
06 - Transfer the mixture to an oven-safe Dutch oven or casserole dish. Cover tightly and bake until beef is fork-tender and sauce thickens, 60 to 90 minutes.
07 - Place peeled potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 20 to 25 minutes. Drain well.
08 - Mash potatoes adding milk, sour cream, shredded cheddar, and chives until smooth and creamy. Season with salt to taste.
09 - Serve mashed potatoes topped generously with the apple cider-braised beef stew. Garnish with additional chives if desired.
