Cider Stew
We love to make this in September when apple cider is in season, but it can be made any time of year. It has the same smells and flavors as a classic beef stew, with added hints of the sweet tang of apple cider.
Ingredients
- 2 lbs. Beef stew meat
- 3 Tbsp Flour
- 1 Tbsp Salt
- ½ tsp Pepper
- ½ tsp Thyme dried
- 3 cups Apple cider
- 2 Tbsp Apple cider vinegar
- 3 cups Beef broth
- 1-2 cups Water
- 2-3 medium Potatoes peeled and chopped
- 1-2 cups Carrots chopped
- 1 cup Celery chopped
- 1 Onion chopped
Instructions
- In a gallon sized Ziploc bag combine the meat, flour, salt and pepper. Zip closed and then toss and knead the bag till the meat is mostly or all coated.
- Heat a large, heavy pot. Add about 1 Tablespoon of Olive Oil to the hot pot. Add the meat. Over medium heat, stir often as the meat browns on the edges. Do not cook all the way through.
- Add the cider and vinegar. Let it simmer for 1 hour, stirring occasionally.
- While the meat simmers, prep all the veggies. Wash, peel and chop. Set aside.
- Add the broth, water and veggies. Simmer for about one more hour. Stir occasionally. Season to taste with salt, pepper and thyme.