# Components:
→ 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 fresh apple cider
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
# Directions:
01 - Preheat the oven to 375 degrees Fahrenheit.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Season 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 beef. Sauté, stirring occasionally, until onions soften and become translucent, about 4 to 5 minutes.
04 - Sprinkle the flour evenly over the beef and vegetables. Stir thoroughly to coat and cook for 1 to 2 minutes to eliminate the raw flour taste.
05 - Pour in the apple cider and beef broth, scraping any browned bits from the pan. Bring the mixture to a boil.
06 - Transfer contents to an oven-safe Dutch oven or casserole dish. Cover tightly and bake for 60 to 90 minutes, or until the beef is fork-tender and the sauce has thickened.
07 - While the stew bakes, 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 potatoes to the pot and mash until smooth. Incorporate milk, sour cream, shredded cheddar cheese, and chopped chives. Season with salt to taste.
09 - Spoon creamy mashed potatoes onto serving plates and ladle cider-braised beef stew on top. Garnish with additional fresh chives if desired.
