Homemade Apple Cider Beef Stew
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
- 2 poundsbeef stew meat, cut into 1-inch cubes
- 2 tablespoonscanola oil
- 3 cupsapple cider or juice
- 1 canreduced-sodium beef broth
- 2 tablespoonscider vinegar
- 1 teaspoonssalt
- ¼ teaspoondried thyme
- ¼ teaspoonpepper
- 3 mediumpotatoes, peeled and cubed
- 4 mediumcarrots, cut into 3/4-inch pieces
- 3celery ribs, cut into 3/4-inch pieces
- 2 mediumonions, cut into wedges
- ¼ cupall-purpose flour
- ¼ cupwater
- fresh thyme sprigs, optional
Directions
- 1
In a Dutch oven, brown beef on all sides in oil over medium-high heat; drain. Add cider, broth, vinegar, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
- 2
Add 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.
- 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.