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Cider Beef Stew

 Cider Beef Stew
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
4 ServingsPrep: 20 min. Cook: 2-1/2 hours

Ingredients

  • 3 tablespoons King Arthur Unbleached 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

Directions

  • 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.

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Cider Beef Stew (continued)

Nutritional Facts: 1 serving (1 cup) equals 381 calories, 15 g fat (4 g saturated fat), 70 mg cholesterol, 671 mg sodium, 37 g carbohydrate, 4 g fiber, 25 g protein.