Preheat your oven to 375°F (190°C). Gather your ingredients and slice the vegetables.

In a large pot over medium-high heat, melt 2 tablespoons of butter and 1 tablespoon of olive oil. Once hot, add seasoned top sirloin cubes and brown for 6-8 minutes.

Stir in 1 cup of chopped onions and 1 cup of peeled and chopped carrots. Cook for 4-5 minutes until softened.

Sprinkle a tablespoon of flour over the beef and vegetables, stirring well. Cook for an additional 1-2 minutes.

Pour in 2 cups of apple cider and ½ cup of beef broth, bringing to a boil. Once boiling, lower the heat to simmer.

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

Boil 6 large peeled and chopped potatoes in salted water until fork-tender, about 15-20 minutes.

Drain the potatoes and mash until smooth. Mix in ¼ cup of milk, ¼ cup of sour cream, and 1 cup of shredded cheddar cheese.

Serve the hearty stew over the creamy mashed potatoes, garnished with chopped chives.