This is a warm, naturally sweet, fall stew with beef and apples that was inspired by my mother-in-law. I make this for my husband and I, and save half for another meal. We've found that it tastes even better the second day!
Ingredients
- 1 pound beef stew meat , cut into bite-size pieces
- 2 teaspoons all-purpose flour
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.13 teaspoons dried thyme , Optional
- 2 teaspoons vegetable oil
- 2.5 cups apple cider
- 4 carrots , sliced
- 3 potatoes , chopped
- 2 small Fuji apples - peeled , cored, and chopped
- 1 cup chopped onion
- 1 cup water
- 1 stalk celery , Optional
- 1 teaspoon salt
- 0.25 teaspoons dried thyme , Optional
Instructions
-
1
Combine beef with flour, 1/2 teaspoon salt, black pepper, and 1/8 teaspoon thyme in a bowl; toss to coat evenly.
-
2
Heat 2 teaspoons oil in a heavy-bottomed pot. Add beef; cook until browned, 5 to 7 minutes. Stir in apple cider with a wooden spoon while scraping the browned bits of food off the bottom of the pan; reduce heat to medium low, and simmer until beef is tender, about 1 hour.
-
3
Add carrots, potatoes, apples, onion, water, celery, 1 teaspoon salt, and 1/4 teaspoon thyme to the pot; continue cooking until vegetables are tender, about 30 minutes more.
Nutrition Facts
Per serving
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