Ingredients
Scale
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 3/4 lb top sirloin cubes
- salt and pepper to taste
- 2 cups apple cider
- 1/2 cup beef broth
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
- 6 large potatoes
- 1/4 cup milk
- 1/4 cup sour cream
- 1 cup sharp cheddar cheese, shredded
- 3 Tablespoons chives
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil and butter over medium-high heat. Season beef with salt and pepper, then brown on all sides (about 6-8 minutes).
- Add chopped onion and carrots; sauté for another 4-5 minutes until softened.
- Sprinkle flour over meat mixture; stir and cook for an additional 1-2 minutes.
- Pour in apple cider and beef broth, bringing it to a boil. Transfer to an oven-safe pan, cover tightly, and bake for 1 – 1½ hours.
- Meanwhile, boil peeled potatoes until tender. Drain and mash with milk, sour cream, cheddar cheese, and chives until smooth.
- Serve stew generously over the creamy mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 580
- Sugar: 12g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 90mg