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, melt butter with olive oil over medium-high heat. Season the beef with salt and pepper, then brown in the skillet for about 6-8 minutes.
- Add chopped onion and carrots to the skillet; cook for another 4-5 minutes until softened.
- Sprinkle flour over the mixture, stirring well before adding apple cider and beef broth. Bring this mixture to a boil.
- Transfer everything to an oven-safe pan, cover, and bake for 1 – 1½ hours until tender.
- While the stew bakes, peel and chop potatoes into chunks. Boil in salted water until tender; drain.
- Mash boiled potatoes with milk, sour cream, cheddar cheese, and chives until smooth.
- Serve the stew over creamy mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup stew with mashed potatoes (300g)
- Calories: 495
- Sugar: 8g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 75mg