This is a wonderful stew recipe.
It adds a bit of tanginess as well as sweetness with the addition of apple cider and just a bit of catsup (or ketchup).
The bit of acid in the apple cider helps the stew become very, very tender.
This recipe comes from the delightful cookbook Autumn in the Country Cookbook.
This is one of the nicest beef stew recipes I have tried in a long time.
This easy beef stew is a meal in a bowl, perfect for cool days, with a slice of fresh crusty bread on the side.
Stew Recipe: Apple Valley Cider Stew
- 1 tablespoon flour
- 1 teaspoon allspice
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 pound stew 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.
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