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Prep Time: 30 Minutes Cook Time: 95 Minutes |
Ready In: 125 Minutes Servings: 4 |
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Inspired by my mother-in-law, this is a warm, sweet, fall favorite! I make this for my husband and I, so half saved for another meal. We've found that it tastes even better the second day! Ingredients:
1 pound beef stew meat, cut into bite-size pieces |
2 teaspoons all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1/8 teaspoon dried thyme (optional) |
2 teaspoons vegetable oil |
2 1/2 cups apple cider |
4 carrots, sliced |
3 potatoes, chopped |
2 small fuji apples - peeled, cored, and chopped |
1 cup chopped onion |
1 cup water |
1 stalk celery, chopped (optional) |
1 teaspoon salt |
1/4 teaspoon dried thyme |
Directions:
1. Combine the beef stew meat with the flour, 1/2 teaspoon salt, the black pepper, and 1/8 teaspoon thyme in a bowl; toss to coat evenly.
2. Heat 2 teaspoons oil in a pot; cook the stew meat in the hot oil until completely browned, 5 to 7 minutes. Pour the apple cider over the beef, reduce heat to medium low, and simmer the mixture until the beef is tender, about 1 hour.
3. Add the carrots, potatoes, apples, onion, water, celery, 1 teaspoon salt, and 1/4 teaspoon thyme to the pot; continue cooking at a simmer until the vegetables are tender, about 30 minutes more.
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