Ingredients
Scale
→ Stew
- 1 tablespoon olive oil
- 2 tablespoons butter
- 340 grams (3/4 pound) top sirloin, cut into cubes
- Salt, to taste
- Black pepper, to taste
- 2 cups apple cider
- 1/2 cup beef broth
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
→ Mashed Potatoes
- 6 large potatoes, peeled
- 1/4 cup milk
- 1/4 cup sour cream
- 1 cup sharp cheddar cheese, shredded
- 3 tablespoons chives, finely chopped
Instructions
- Preheat oven to 375°F (190°C). Heat olive oil and butter in a large skillet over medium-high heat. Season beef with salt and black pepper, then add to the hot pan. Sear until browned on all sides, approximately 6–8 minutes.
- Add chopped onions and carrots to the skillet with the beef. Sauté, stirring occasionally, until onions are translucent and carrots are beginning to soften, about 4–5 minutes.
- Sprinkle flour over the beef and vegetables, stirring well to coat. Cook for 1–2 minutes. Pour in apple cider and beef broth, scraping up any browned bits from the pan. Bring mixture to a boil.
- Transfer the mixture to an oven-safe Dutch oven or casserole dish. Cover tightly and bake in the preheated oven until beef is fork-tender and sauce is thickened, 60–90 minutes.
- While stew braises, place potatoes in a large pot and cover with water. Bring to a boil and cook potatoes until tender, approximately 20–25 minutes. Drain well and return potatoes to the pot.
- Mash potatoes with milk, sour cream, shredded cheddar cheese, and chopped chives until smooth and creamy. Adjust seasoning with salt if necessary.
- Spoon mashed potatoes onto plates and top generously with apple cider beef stew. Garnish with extra chives if desired.
Notes
- For deeper flavor, use freshly pressed apple cider and allow stew to rest for 10 minutes before serving.
- Contains dairy (milk, butter, sour cream, cheese).
- Double-check all ingredients for allergens.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Soups & Stews
- Method: Oven-Braised
- Cuisine: American