Brisk Autumn days are a great reason to cook up something comforting and hearty for your family. This Apple Cider Beef Stew is a new twist on an old favorite. The cider brings a rich, sweet flavor to the vegetables and leaves the beef tender and juicy, just what you crave when the temperature dips!
Apple Cider Beef Stew
2 lbs Stew Beef, cut into 1 inch cubes
2 tblsp Vegetable Oil
3 cups Fly Creek Cider Mill Cider
2 tblsp Cider Vinegar
2 tsp salt, optional
1/4 to 1/2 tsp dried Thyme
1/4 tsp fresh Ground Pepper
3 med Potatoes, peeled & cubed
4 med Carrots, cut into 3/4 inch slices
3 Celery Ribs, cut into 3/4 inch slices
2 med Onions, cut into wedges
1/4 cup all purpose Flour
1/4 cup Water
In a Dutch Oven, brown the stew beef in oil; drain. Add Fly Creek Cider Mill Cider, vinegar, salt (if desired), thyme and ground pepper. Bring to a boil. Reduce heat; cover and simmer for about 1 hour 15 minutes. Add the potatoes, carrots, celery and onions; return to a boil. Reduce heat, then cover and simmer for 30 - 35 minutes or until the beef and vegetables are tender. Combine flour and water until smooth; stir into the stew. Bring to a boil; boil and stir for 2 minutes. Serve warm with crusty bread or corn muffins. Yield: 8 servings.
