Ingredients

1 tablespoon olive oil

2 tablespoons butter

3/4 pound top sirloin, cut into cubes

Salt, to taste

Black pepper, to taste

2 cups apple cider, preferably freshly pressed

1/2 cup beef broth

1 large onion, chopped

2 medium carrots, peeled and chopped

1 tablespoon all-purpose flour

6 large potatoes, peeled

1/4 cup milk

1/4 cup sour cream

1 cup sharp cheddar cheese, shredded

3 tablespoons chives, finely chopped

Salt, to taste

Instructions

Step 1: Preheat the oven to 375°F.

Step 2: Heat olive oil and butter in a large skillet over medium-high heat. Season the beef cubes with salt and black pepper, then sear them until browned on all sides, about 6 to 8 minutes.

Step 3: Add the chopped onion and carrots to the skillet with the beef. Sauté, stirring occasionally, until the onions are translucent and the carrots soften, about 4 to 5 minutes.

Step 4: Sprinkle the flour over the beef and vegetables, stirring constantly to coat everything evenly. Cook for 1 to 2 minutes to remove the raw flour taste.

Step 5: Pour in the apple cider and beef broth, scraping the browned bits from the bottom of the pan. Bring the mixture to a boil.

Step 6: Transfer the contents to an oven-safe Dutch oven or casserole dish. Cover tightly and bake at 375°F for 60 to 90 minutes, until the beef is fork-tender and the sauce thickens.

Step 7: While the stew bakes, place the peeled potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 20 to 25 minutes. Drain thoroughly.

Step 8: Mash the potatoes with milk, sour cream, shredded cheddar cheese, and chopped chives until smooth and creamy. Season with salt to taste.

Step 9: Spoon the mashed potatoes onto plates and top generously with the apple cider beef stew. Garnish with additional chives if desired.

Tips & Variations

For extra flavor, marinate the beef cubes in a little apple cider and herbs for 30 minutes before cooking.

Use Yukon Gold potatoes for a naturally creamy texture in the mash.

Add a splash of Worcestershire sauce to the stew before baking to deepen the savory notes.

Swap cheddar cheese for smoked gouda for a different cheesy twist in the potatoes.

FAQs

Can I use a different cut of beef?

Yes, you can substitute top sirloin with chuck roast or stew beef. These cuts are well-suited for slow baking and will become tender in the stew.

Is freshly pressed apple cider necessary?

While freshly pressed apple cider adds the best natural sweetness and flavor, store-bought apple cider works well too. Avoid apple juice, as it is usually sweeter and lacks the complexity.