# 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
# How to Make It:
01 - Heat oven to 375°F.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Season beef with salt and pepper. Sear beef cubes until browned on all sides, about 6 to 8 minutes.
03 - Add chopped onion and carrots to the skillet with beef. Sauté, stirring occasionally, until onions are translucent and carrots begin to soften, about 4 to 5 minutes.
04 - Sprinkle flour over beef and vegetables. Stir well to coat and cook for 1 to 2 minutes.
05 - Pour in apple cider and beef broth, scraping browned bits from the pan. Bring the mixture to a boil.
06 - Transfer contents to a covered oven-safe Dutch oven or casserole. Bake in preheated oven 60 to 90 minutes until beef is fork-tender and sauce thickens.
07 - Place peeled potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 20 to 25 minutes. Drain thoroughly and return to the pot.
08 - Mash potatoes with milk, sour cream, cheddar cheese, and chives until smooth and creamy. Season with salt to taste.
09 - Spoon mashed potatoes onto plates and top generously with apple cider beef stew. Garnish with additional chives if desired.
