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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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This is a downsized recipe for when you have a taste for beef stew but don't want to eat it for days. This stew is also a little different because it has a little sweetness and a little tang to it. Ingredients:
3 tablespoons all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
1 lb beef stew meat, cut into 1-inch pieces |
2 tablespoons vegetable oil |
1 cup apple cider |
1/2 cup water |
1 tablespoon vinegar |
1/2 teaspoon dried thyme |
2 large carrots, cut into 1-inch pieces |
1 large potato, cut into 1-inch pieces |
1 medium onion, halved and sliced |
Directions:
1. Combine flour, salt, and pepper.
2. Add beef and toss to coat.
3. In a large saucepan or dutch oven, brown beef in oil.
4. Add cider, water, vinegar, and thyme.
5. Bring to a boil and then reduce heat and simmer for 1 hour or until meat is tender.
6. Add carrots, potato, and onion.
7. Return to a boil and then reduce heat and simmer 45 minutes or until vegetables are tender.
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