# 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 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
# Directions:
01 - Set the oven to 375°F (190°C) to prepare for cooking the stew.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Season sirloin cubes with salt and pepper, then sear until browned on all sides, about 6 to 8 minutes.
03 - Add chopped onion and carrots to the skillet and cook, stirring occasionally, until onions are translucent and carrots begin to soften, roughly 4 to 5 minutes.
04 - Sprinkle all-purpose flour over the beef and vegetables, stirring constantly to coat evenly. Cook for 1 to 2 minutes to remove raw flour taste.
05 - Pour in the 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 at 375°F (190°C) for 60 to 90 minutes, or until beef is fork-tender and sauce has thickened.
07 - Place peeled potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 20 to 25 minutes, then drain thoroughly.
08 - Return drained potatoes to the pot and mash with milk, sour cream, shredded cheddar cheese, and chopped chives until creamy and smooth. Season with salt as needed.
09 - Spoon mashed potatoes onto serving plates and top generously with the cider-braised beef stew. Optionally garnish with additional chives.
