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 Tbsp Vegetable Oil
3 Cups Fly Creek Cider Mill Cider
2 Tbsp Apple Cider Vinegar
2 Tsp salt, optional
1/4 Tsp dried Thyme
1/4 Tsp Black Pepper
3 Md Potatoes, peeled & cubed
4 Md Carrots, cut into 3/4 inch slices
3 Celery Ribs, cut into 3/4 inch slices
2 Md 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, 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. Yield: 8 servings.
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.