(originally made 2/2013)
Another snowy weekend here in New Hampshire. I wanted something
easy to throw together that was warm and filling. Tim asked a while
back if I could find some 'different' stew recipes, rather than my go to
recipe. Carol recently posted this Apple Cider Stew, and I knew it
would be perfect. Unfortunately all of our farms/orchards are closed
right now, so I had to buy my cider at the grocery store.
I followed the recipe exactly as she posted it with 2 exceptions- Tim
will not eat chunks of onion, so I substituted dried minced, and I just
tossed in half a bag of baby carrots. I made it at 8am, and when it
was ready I moved it to my crockpot to keep warm because I had to go
drop Jake at my parents. The house smelled so good when we arrived
home and opened the door. We ate it with soft rolls that were
perfect for sopping up all the nice juice at the bottom of the bowl.
Thank you so much Carol for yet another instant family favorite!
APPLE CIDER STEW
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb. lean stew meat -- cut into 1" cubes
1 Tbsp. vegetable or canola oil- used canola
3 Tbsp. all-purpose flour
1 to 2 tsp. salt -- or to taste- used 1
1/4 tsp. black pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground thyme
2 c. apple cider
1/2 c. water
2 Tbsp. apple cider vinegar
3 potatoes -- quartered- used russets
6 large carrots -- sliced into 1/4" thick slices- used baby carrots
1 large onion -- peeled and thickly sliced- used minced dried
Heat the oil in a Dutch oven over medium-high heat
add the beef and cook, stirring occasionally, until meat is browned.
a small bowl, combine the flour, salt, pepper, cinnamon and thyme;
sprinkle the mixture over the meat and stir to coat the beef cubes with
the flour mixture.
Add the apple cider, water and vinegar; cook
and stir over medium heat until mixture comes to a boil. Reduce heat to
low; cover and simmer for 1 1/2 hours or until meat is tender.
the potatoes, carrots and onion; stir to combine. Bring the mixture to
a boil; reduce heat, cover and simmer for 20-30 minutes or until
vegetables are tender.
If you want a thicker gravy, combine 1
heaping Tbsp. cornstarch with 1/4 c. water or beef broth, stir into the
simmering gravy and cook over medium/low heat, stirring constantly,
until thickened. Makes 6-8 servings.