Ingredients
Scale
- 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
- 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 your oven to 375°F (190°C).
- Heat olive oil and butter in a skillet over medium-high heat. Season cubed beef with salt and pepper, then sear until browned on all sides (6–8 minutes).
- Add chopped onions and carrots; sauté until onions are translucent (4–5 minutes).
- Sprinkle flour over the mixture, stir well, then add apple cider and beef broth. Bring to a boil.
- Transfer to an oven-safe Dutch oven or casserole dish; cover tightly and bake for 60–90 minutes until the beef is fork-tender.
- Meanwhile, boil peeled potatoes until tender (20–25 minutes). Drain and mash with milk, sour cream, cheese, and chives until smooth.
- Serve stew over mashed potatoes; garnish with extra chives if desired.
- Prep Time: 25 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 370g)
- Calories: 490
- Sugar: 10g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 75mg