Cider Beef Stew
Originally published as Cider Beef Stew in Taste of Home February/March 1995, p39
When I was a new bride 25 years ago, this recipe was inside a serving dish I received as a gift. It's great on winter evenings served with a loaf of fresh bread. The cider and vinegar help tenderize the meat and provide wonderful flavor to this hearty stew. -Carol Hendrickson, Laguna Beach, California
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1 teaspoon salt
- 1 tablespoon cider vinegar
- 1/2 cup water
- 1 cup apple cider
- 3 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 2 tablespoons canola oil
- 1 pound beef stew meat cut into 1-inch pieces
- 2 large carrots cut into 1-inch pieces
- 1 rib celery cut into 1-inch pieces
- 1 large potato peeled and cubed
- 1 medium onion sliced
- Carbohydrate 31.5404174057161 g
- Cholesterol 74.84274105 mg
- Fat 26.7378898589667 g
- Fiber 3.23710918990544 g
- Protein 24.1455993523254 g
- Saturated Fat 8.46358128310002 g
- Serving Size 1 1 (354g)
- Sodium 167.364078778844 mg
- Sugar 28.3033082158106 g
- Trans Fat 2.88063840845034 g
- Calories 465 calories
In a large resealable plastic bag, combine flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large saucepan, brown beef in oil; drain. Stir in the cider, water, vinegar and thyme; bring to a boil. Reduce heat; cover and simmer for 1 hour and 45 minutes or until the meat is tender. Add the carrots, celery, potato and onion; return to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
