2 lb. top serloin, trimmed and cut into 1 1/2 inch cubes
salt and pepper
1 large onion chopped
2 medium carrots, peeled and chopped
1 lb. turnips, peeled and chopped
4 Tlb. flour
2 cups good-quality apple cider---go dark and cloudy
1 15 ounce can of beef stock
3 lbs potatoes peeled and chopped
1/2 cup milk
1/2 cup sour cream
2 sups shredded sharp white Cheddar cheese
3 Tbl. choppedor snipped chives
Instructions
Preheat oven to 425
Place a large stew pot or dutch oven with a lid over medium-high heat. Add oil and butter. When the butter melts, season the beef with salt and pepper and add to the pot. Brown on all sides, 7 to 8 minutes total. Add onions, carrots, and turnips, and cook for 5 minutes. Sprinkle the vegetables with the flour and stir to combine and coat, 1 minute. Stir in the apple cider and beef stock, bring to a boil, cover the pan, and transfer to the oven. Braise the beef for 45 minutes.
Once the beef has been in the oven for about 15 minutes, place the potatoes in a large saucepan with water to coverby at least 1 to 2 inches. Bring to a boil over high heat, then reduce the heat a bit, add some salt, and cook the potatoes until tender, about 15 minutes. When the potatoes are tender, drain them and return to the pot. Add milk, sour cream and cheese. Use a potatoe masher to smash them to your preferred consistency. Season with salt and pepper and add the chives. Cover and keep warm
To serve, ladle the stew into shallow serving bowls. Make a well in the center and fill with the potatoes.
Originally Submitted
12/17/2010
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