Ingredients
Scale
- 1 Tablespoon olive oil
- 2 Tablespoon 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 the oven to 375°F (190°C).
- In a heavy-bottomed skillet, heat butter and olive oil over medium-high heat. Season beef with salt and pepper, then brown it in the skillet for about 6-8 minutes.
- Add chopped onion and carrots; cook until softened, around 4-5 minutes.
- Sprinkle flour over the mixture, stir, and heat for another couple of minutes before adding apple cider and beef broth. Bring to a boil.
- Transfer the mixture to an oven-safe pan, cover tightly, and bake for 1 to 1½ hours until beef is tender.
- Meanwhile, boil potatoes in salted water until tender. Drain and mash with milk, sour cream, cheddar cheese, and chives until smooth.
- Serve generous portions of stew over mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 580
- Sugar: 8g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg