# 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 finely chopped chives
16 - Salt, to taste
# Method:
01 - Set the oven to 375°F to prepare for braising.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Season sirloin cubes with salt and black pepper, then brown on all sides, about 6 to 8 minutes.
03 - Add chopped onion and carrots to the skillet with the beef. Sauté until onions turn translucent and carrots begin to soften, about 4 to 5 minutes.
04 - Sprinkle flour evenly over the beef and vegetables, stirring well to coat. Cook for 1 to 2 minutes to eliminate raw flour taste.
05 - Pour in apple cider and beef broth, scraping the pan to loosen browned bits. Bring mixture to a boil.
06 - Transfer contents 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 with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes. Drain and return to pot.
08 - Combine potatoes with milk, sour cream, shredded cheddar, and chopped chives. Mash until creamy and smooth. Season with salt as needed.
09 - Spoon mashed potatoes onto plates, top generously with apple cider braised beef stew, and garnish with extra chives if desired.
