# 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 apple cider (freshly pressed preferred)
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 - Set oven temperature to 375°F.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Season beef cubes with salt and pepper, then brown all sides for 6 to 8 minutes.
03 - Add chopped onion and carrots to the skillet with beef. Cook, stirring occasionally, until onions are translucent and carrots soften, approximately 4 to 5 minutes.
04 - Sprinkle flour over beef and vegetables, stirring well to combine. Cook for 1 to 2 minutes to eliminate raw flour taste.
05 - Pour in apple cider and beef broth, scraping brown bits from the skillet. Bring to a boil.
06 - Transfer mixture to an oven-safe Dutch oven or casserole. Cover tightly and bake until beef is tender and sauce thickens, between 60 to 90 minutes.
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.
08 - Return potatoes to pot. Mash with milk, sour cream, shredded cheddar, and chopped chives until creamy. Season with salt as needed.
09 - Plate mashed potatoes and top generously with cider-braised beef stew. Garnish with additional chives if desired.
