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
- 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
- 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 servings.
Originally published as Cider Beef Stew in Taste of Home October/November 1998, p39
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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