 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
When I was a new bride 25 years ago, this recipe was inside a serving dish I received as a gift. It's great on winter evenings served with a loaf of fresh bread. The cider and vinegar help tenderize the meat and provide wonderful flavor to this hearty stew. -Carol Hendrickson, Laguna Beach, California Ingredients:
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
1 pound beef stew meat, cut into 1-inch pieces |
2 tablespoons canola oil |
1 cup apple cider |
1/2 cup water |
1 tablespoon cider vinegar |
1/2 teaspoon dried thyme |
2 large carrots, cut into 1-inch pieces |
1 celery rib, cut into 1-inch pieces |
1 large potato, peeled and cubed |
1 medium onion, sliced |
Directions:
1. In a large resealable plastic bag, combine flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large saucepan, brown beef in oil; drain. Stir in the cider, water, vinegar and thyme; bring to a boil. Reduce heat; cover and simmer for 1 hour and 45 minutes or until the meat is tender.
2. Add the carrots, celery, potato and onion; return to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. Yield: 4 servings.
|
|