# Components:
→ 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
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 - Preheat oven to 375°F.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Season beef 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 with beef. Sauté until onions are translucent and carrots begin to soften, approximately 4 to 5 minutes.
04 - Sprinkle flour over beef and vegetables, stirring to coat evenly. 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 mixture to a boil.
06 - Transfer contents to oven-safe Dutch oven or casserole dish. Cover tightly and bake in preheated oven for 60 to 90 minutes until beef is tender and sauce is 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. Drain thoroughly.
08 - Return drained potatoes to pot. Mash with milk, sour cream, shredded cheddar cheese, and chopped chives until smooth and creamy. Season with salt to taste.
09 - Spoon mashed potatoes onto plates and top generously with cider-braised beef stew. Garnish with extra chives if desired.
