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Cider Beef Stew

Cider Beef Stew
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
8 ServingsPrep: 30 min. Cook: 1-3/4 hours

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 all-purpose flour
  • 1/4 cup water

Directions

  • 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.
  • 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.
  • Combine flour and water until smooth; stir into stew. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Yield: 8
© Taste of Home 2013

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Cider Beef Stew (continued)

Directions (continued)

  • servings.
Nutrition Facts: One 1-cup serving (prepared without salt) equals 315 calories, 12 g fat (0 saturated fat), 70 mg cholesterol, 238 mg sodium, 29 g carbohydrate, 0 fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013