CIDER BEEF STEW
From spinach1948 14 years ago
- 150 minutes to make
- Serves 4
This is a great stew 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. Adapted from Carol Hendrickson's recipe posted in the Taste of Home magazine 1996 along with the photo. Read more See less
Ingredients
- Ingredients: shopping list
- 3 Tbs. all-purpose flour shopping list
- 1 tsp. salt shopping list
- ½ tsp. pepper shopping list
- 1 pound beef stew meat, cut into 1-inch pieces shopping list
- 2 Tbs. canola oil shopping list
- 1 cup apple cider shopping list
- ½ cup water shopping list
- 1 Tbs. cider vinegar shopping list
- ½ tsp. Dried thyme shopping list
- 2 large carrots, cut into 1-inch pieces shopping list
- 1 celery rib, cut into 1-inch pieces shopping list
- 1 large potato, peeled and cubed shopping list
- 1 medium onion, sliced shopping list
How to make it
- 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. Yields: 4 servings.
- Nutrition Values: Serving size: 1 cup
- Calories per serving: 381, Fat: 15g, Cholesterol: 70mg, Sodium: 671mg, Carbohydrate: 37g, Fiber: 4g, Protein: 25g
- Note: This recipe is Diabetic Friendly, Gastric Bypass People, and anyone.
The Rating
Reviewed by 5 people-
Ed, ya got a winner!! HIGH FIVE FORKS!!
snowcat17
in Milwaukee loved it
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Great stew!!! five forky
goodeat
in Benton loved it
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It looks quick and easy.This dose look like a winner too me as well.
sandygalesmith
in Saint Joseph loved it
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