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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This stew is great on cool evenings served with biscuits. The cider and vinegar tenderize the meat and provide wonderful flavor to this hearty stew.Carol Hendrickson, Laguna Beach, California Ingredients:
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 pound beef stew meat, cut into 1-inch pieces |
1 tablespoon canola oil |
1/2 cup apple cider |
1/4 cup water |
1-1/2 teaspoons cider vinegar |
1/4 teaspoon dried thyme |
1 large carrot, cut into 1-inch pieces |
1/2 celery rib, cut into 1-inch pieces |
1 small potato, peeled and cubed |
1/2 medium onion, sliced |
Directions:
1. In a large resealable plastic bag, combine the flour, salt and pepper. Add the 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 carrot, celery, potato and onion; return to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. Yield: 2 servings.
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