Ingredients
Scale
- 1 tablespoon olive oil
- 2 tablespoons butter
- 340 grams 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).
- In a large skillet, heat olive oil and butter over medium-high heat. Season beef with salt and black pepper; sear until browned (6–8 minutes).
- Add onions and carrots to the skillet; sauté until onions are translucent (4–5 minutes).
- Sprinkle flour over the mixture; stir well. Pour in apple cider and beef broth, scraping up browned bits as you bring it to a boil.
- Transfer everything to a Dutch oven or casserole dish; cover tightly and bake for 60–90 minutes until beef is fork-tender.
- While the stew cooks, boil peeled potatoes in water until tender (20–25 minutes). Drain and mash with milk, sour cream, cheddar cheese, and chives.
- Serve mashed potatoes topped with the apple cider beef stew.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 610
- Sugar: 8g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 120mg