When I was a new bride 25 years ago, this recipe was inside a serving dish I received as a gift. It's great on winter evenings served with a loaf of fresh bread. The cider and vinegar help tenderize the meat and provide wonderful flavor to this hearty stew. -Carol Hendrickson, Laguna Beach, California
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound beef stew meat, cut into 1-inch pieces
- 2 tablespoons canola oil
- 1 cup apple cider
- 1/2 cup water
- 1 tablespoon cider vinegar
- 1/2 teaspoon dried thyme
- 2 large carrots, cut into 1-inch pieces
- 1 celery rib, cut into 1-inch pieces
- 1 large potato, peeled and cubed
- 1 medium onion, sliced
- In a large resealable plastic bag, combine flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large saucepan, brown beef in oil; drain. Stir in the cider, water, vinegar and thyme; bring to a boil. Reduce heat; cover and simmer for 1 hour and 45 minutes or until the meat is tender.
- Add the carrots, celery, potato and onion; return to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. Yield: 4 servings.
Originally published as Cider Beef Stew in Taste of Home February/March 1995, p39
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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