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. Brown the seasoned beef cubes for about 6–8 minutes.
- Add chopped onion and carrots; cook until softened (about 4–5 minutes). Stir in flour.
- Pour in apple cider and beef broth; bring to a boil.
- Transfer to an oven-safe pan, cover tightly, and bake for 1 – 1½ hours.
- While the stew cooks, boil potatoes until tender. Drain and mash with milk, sour cream, cheddar cheese, and chives until creamy.
- Serve the stew over the mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Autumn
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 590
- Sugar: 8g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg