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 tablespoons vegetable oil
- 3 cups Fly Creek Cider Mill Cider
- 2 tablespoons Apple Cider Vinegar
- 2 teaspoons salt, optional
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 3 medium potatoes, peeled & cubed
- 4 medium carrots, cut into 3/4 inch slices
- 3 celery ribs, cut into 3/4 inch slices
- 2 medium onions, cut into wedges
- 1/4 cup all-purpose flour
- 1/4 cup water
Stove Top Directions
- In a Dutch Oven, brown the stew beef in oil; drain.
- Add Fly Creek Cider Mill Cider, Apple 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.
Crock Pot Directions
- Coat Beef cubes in flour and pepper mixture.
- Place all vegetables in bottom of Crock Pot, cover with cubed beef.
- Pour liquids over all other ingredients and then add spices.
- Cook on low for 8-10 hours.