Skip to main content

Apple Cider Stew

(originally made 2/2013)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.


In 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.

Add 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.

Source: Carol1229

Comments

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Buttermilk Rhubarb Muffins #MuffinMonday

This is the first year I've been able to harvest the rhubarb from my garden. Today I got three nice sized, very red stalks so went searching for a recipe and came up with these Buttermilk Rhubarb Muffins from Taste of Home.  I upped the amount of nutmeg to 1/2 teaspoon and also added 1/4 teaspoon cinnamon. I took about 1/4 cup of the flour called for in the recipe and tossed it with the rhubarb to keep it from sinking, a trick I learned from my Gram.  I  use a cookie scoop to distribute the batter evenly. I also topped the batter with raw sugar before baking, we love the sparkle and crunch it gives the muffins. Thank you so much to Stacy for hosting and to all of the other #MuffinMonday bakers for sharing their recipes, be sure to check them out using the links down below! Buttermilk Rhubarb Muffins Print With Image Without Image Ingredients 2 1/2 cups all-purpose flour 1 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground n

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick