# What You’ll Need:
→ 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 chives, finely chopped
16 - Salt, to taste
# How to Make It:
01 - Preheat the oven to 375°F (190°C).
02 - Heat olive oil and butter in a large skillet over medium-high heat. Season beef cubes with salt and black pepper, then sear until browned on all sides, approximately 6 to 8 minutes.
03 - Add chopped onion and carrots to the skillet with the beef. Sauté, stirring occasionally, until onions are translucent and carrots begin to soften, about 4 to 5 minutes.
04 - Sprinkle flour over the beef and vegetables, stirring thoroughly 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 release browned bits. Bring mixture to a boil.
06 - Transfer contents to an oven-safe Dutch oven or casserole. Cover tightly and bake until beef is fork-tender and sauce thickens, approximately 60 to 90 minutes.
07 - Place peeled potatoes in a large pot, cover with cold water and bring to a boil. Cook until potatoes are tender when pierced with a fork, about 20 to 25 minutes. Drain well.
08 - Return drained potatoes to pot and mash until smooth. Incorporate milk, sour cream, shredded cheddar, and chopped chives. Season with salt to taste.
09 - Spoon mashed potatoes onto plates and ladle the apple cider-braised beef stew on top. Garnish with additional chives if desired.
