Apple Valley Cider Stew Recipe

Apple Valley Cider Stew

1 tablespoon flour
1 teaspoon allspice
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 pound stewing beef, cubed
3 tablespoons oil
1-2 cups apple cider
2 tablespoons catsup
3 potatoes, peeled and chopped
2-3 carrots, peeled and chopped
2 stalks celery, chopped
2 onions, chopped
1/4 cup flour (optional)

Place the flour and seasonings in a large plastic ziptop bag. Shake to mix. Add the beef to the bag, a few pieces at a time. Shake to coat.

Heat the oil in a large saucepan over medium heat and brown the beef. Drain. Stir in the cider and catsup. Reduce the heat to low. Cover and simmer for 1 1/2 hours or until the meat is tender. Add the vegetables and simmer another 30 minutes, until tender.

If a thicker stew is desired, make a paste using 1/4 cup cooking liquid and 1/4 cup flour. Stir until smooth. Slowly add to the stew. Cook until thickened.

Serves 4.

You can cook so many things in this braiser pot from Le Creuset, including stews. Braiser - Dune 3.5 qt