Homemade Apple Cider Beef Stew
TOTAL TIME: Prep: 30 min. Cook: 1-3/4 hours
YIELD: 8 servings.
It's especially nice to use this recipe in fall, when the weather gets crisp and the local 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
Ingredients
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2 pounds beef stew meat, cut into 1-inch cubes
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2 tablespoons canola oil
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3 cups apple cider or juice
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1 can (14-1/2 ounces) reduced-sodium beef broth
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2 tablespoons cider vinegar
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1-1/2 teaspoons salt
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1/4 to 1/2 teaspoon dried thyme
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1/4 teaspoon pepper
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3 medium potatoes, peeled and cubed
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4 medium carrots, cut into 3/4-inch pieces
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3 celery ribs, cut into 3/4-inch pieces
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2 medium onions, cut into wedges
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1/4 cup all-purpose flour
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1/4 cup water
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Fresh thyme sprigs, optional
Directions
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1.
In a Dutch oven, brown beef on all sides in oil over medium-high heat; drain. Add the cider, broth, vinegar, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
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2.
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.
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3.
Combine flour and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. If desired, serve with fresh thyme.
Nutrition Facts
1 cup: 330 calories, 12g fat (3g saturated fat), 72mg cholesterol, 628mg sodium, 31g carbohydrate (14g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.
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