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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
Serves 8

  • 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

  1. In a Dutch Oven, brown the stew beef in oil; drain. 
  2. Add Fly Creek Cider Mill Cider, Apple Cider vinegar, salt (if desired), thyme and ground pepper. 
  3. Bring to a boil.  Reduce heat; cover and simmer for about 1 hour 15 minutes. 
  4. Add the potatoes, carrots, celery and onions; return to a boil. 
  5. Reduce heat, then cover and simmer for 30 - 35 minutes or until the beef and vegetables are tender. 
  6. Combine flour and water until smooth; stir into the stew. 
  7. Bring to a boil; boil and stir for 2 minutes. 
  8. Serve warm with crusty bread or corn muffins.

Crock Pot Directions

  1. Coat Beef cubes in flour and pepper mixture.
  2. Place all vegetables in bottom of Crock Pot, cover with cubed beef. 
  3. Pour liquids over all other ingredients and then add spices. 
  4. Cook on low for 8-10 hours. 
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