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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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It's especially nice to use this recipe in fall, when the weather gets crisp and Nebraska's apple orchards start selling fresh apple cider. This entree's subtle sweetness is a welcome change from other savory stews. We enjoy it with biscuits and slices of apple and cheddar cheese. -Joyce Glaesemann, Lincoln, Nebraska Ingredients:
2 pounds beef stew meat, cut into 1-inch cubes |
2 tablespoons canola oil |
3 cups apple cider or juice |
2 tablespoons cider vinegar |
2 teaspoons salt, optional |
1/4 to 1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
3 medium potatoes, peeled and cubed |
4 medium carrots, cut into 3/4-inch pieces |
3 celery ribs, cut into 3/4-inch pieces |
2 medium onions, cut into wedges |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup water |
Directions:
1. In a Dutch oven, brown beef on all sides in oil over medium-high heat; drain. Add the cider, vinegar, salt if desired, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
2. Add the potatoes, carrots, celery and onions; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until beef and vegetables are tender.
3. Combine flour and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings.
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