Preheat your oven to 375°F (190°C).

Melt 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Add top sirloin cubes seasoned with salt and pepper, sautéing for 6-8 minutes until browned.

Add one chopped onion and two chopped carrots. Cook for 4-5 minutes until onions are translucent and carrots soften.

Sprinkle 2 tablespoons of all-purpose flour over the mixture, stirring well and cooking for 1-2 minutes.

Pour in 2 cups of apple cider and 2 cups of beef broth, stirring to blend and bring to a gentle boil.

Transfer to an oven-safe pan, cover, and bake for 1 to 1.5 hours until beef is tender.

While the stew bakes, boil 2 large peeled and chopped potatoes in salted water for 15-20 minutes until fork-tender.

Drain potatoes, return to pot, and let heat evaporate. Add a splash of milk, ½ cup of sour cream, and ½ cup of cheddar cheese; mash until creamy.

Once the stew is ready, spoon mashed potatoes onto plates and ladle stew atop for serving.