Cider beef stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | All-purpose flour |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | pounds | Beef stew meat, cut into |
| 1 | Inch pieces | |
| 2 | tablespoons | Cooking oil |
| 1 | cup | Apple cider |
| ½ | cup | Water |
| 1 | tablespoon | Vinegar |
| ½ | teaspoon | Dried thyme |
| 2 | larges | Carrots, cut into 1-inch pieces |
| 1 | Rib Celery, cut into 1-inch pieces | |
| 1 | large | Potato, peeled/cubed |
| 1 | medium | Onion, sliced |
Directions
In a bowl or bag, combine flour, salt and pepper; add beef and toss to coat. In a large saucepan, brown beef in oil. Add cider, water, vinegar and thyme; bring to a boil. Reduce heat; cover and simmer for 1 hour 45 minutes or until the meat is tender. Add carrots, celery, potato and onion; return to boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. Yield: 4 servings.
Source: Taste of Home, Feb/Mar 95 Typed for you by Marjorie Scofield March 27, 1995
Recipe By : Carol Hendrickson, Laguna Beach, California From: Marjorie Scofield Date: 04-08-95 (69) Recipes