Apple Cider Beef Stew In A Crock PotFrom DetroitTokyo 5 years ago
- 1 bulb garlic shopping list
- olive oil for drizzling shopping list
- salt & pepper shopping list
- 2 thick strips bacon, cut into about 1-inch pieces (I used applewood smoked) shopping list
- 2 tbsp flour shopping list
- 4 tbsp butter shopping list
- 1 1/2 pounds beef chuck, cut into about 2-inch cubes (I used boneless chuck shoulder Texas broil, trimmed of excess fat) - patted dry shopping list
- 3 large carrots, sliced on an angle into 2-inch chunks shopping list
- 3 stalks celery, chopped shopping list
- 1 medium onion, chopped shopping list
- 1 apple, chopped (I used Honeycrisp) shopping list
- 2 fresh bay leaves shopping list
- 1 1/2 apple cider shopping list
- 3 cups beef stock (I used 3 cups water + 3 tsp Better Than Bouillon) shopping list
- 1/4 cup cold water + 1 tbsp cornstarch mixed ("slurry") shopping list
How to make it
- Preheat oven to 400F.
- Cut ends of garlic bulb to expose cloves. Drizzle with oil and season with salt & pepper. Wrap in foil.
- Roast 45 minutes. Allow to cool somewhat before handling.
- Carefully squeeze garlic into a small bowl. Add a splash of apple cider and mash into a paste.
- Season beef cubes liberally with salt and pepper. Sprinkle with 1 tbsp flour and toss to coat.
- Heat large skillet over medium heat. Add bacon and cook until crisp on both sides. Transfer to paper towel lined plate.
- Add 1 tbsp butter to skillet. Once melted, add beef cubes to skillet. Cook until crisp and deep brown on each side, in batches if necessary (once first batch is done, transfer to plate with bacon). Add more butter as needed, 1/2 tbsp at a time.
- Once all beef is browned & transferred, add 1 tbsp butter to skillet. Add carrot, apple, celery, and onion to skillet. Cook to soften for about 5 minutes, stirring occasionally. Sprinkle with 1 tbsp flour & toss to coat.
- Combine remaining apple cider with beef stock. Mix in garlic paste.
- Place browned beef, bacon and veggies into crock pot. Add cider mixture and bay leaves.
- Cook on low for 4-5 hours until beef is tender. Thicken with cornstarch slurry if needed.
- Serve with Mashed Redskin Potatoes (increase recipe by half to yield 6 servings) or similar.