Time 2h15m Yield 8 servings. Number Of Ingredients 15 Steps:
In a Dutch oven, brown beef on all sides in oil over medium-high heat; drain. Add the cider, broth, vinegar, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. , Add the potatoes, carrots, celery and onions; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until beef and vegetables are tender. , Combine flour and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. If desired, serve with fresh thyme.
Time 2h45m Yield 6 Number Of Ingredients 15 Steps:
Combine flour, salt, pepper, and thyme in a bowl. Toss beef cubes in the flour mixture. Heat olive oil in a Dutch oven or large pot over medium-high heat. Working in batches, brown beef cubes on all sides. Combine browned meat, apple cider, water, and cider vinegar in the pot and bring it to a boil. Add bay leaf; reduce heat to low. Simmer, partially covered, for 1 hour. Stir in carrots, potatoes, onions, celery, and apple and simmer until the vegetables are tender, about 1 hour more.
Time 6h35m Yield 12 servings. Number Of Ingredients 15 Steps:
Place the vegetables, water chestnuts, mushrooms and onion in a 5-qt. slow cooker. In a large resealable plastic bag, combine the gravy mix, soup mix, steak seasoning and cinnamon; add beef, a few pieces at a time, and shake to coat. Add to slow cooker. , Combine the broth, cider and tomato sauce; pour over beef. Add bay leaf. Cover and cook on low for 6-7 hours or until meat is tender. , Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until thickened. Discard bay leaf.
Number Of Ingredients 12 Steps:
Combine the beef stew meat with the flour, 1/2 teaspoon salt, the black pepper, and 1/8 teaspoon thyme (optional) in a bowl; toss to coat evenly. Heat 2 teaspoons oil in a pot; cook the stew meat in the hot oil until completely browned, 5 to 7 minutes. Pour the apple cider over the beef, reduce heat to medium low, and simmer the mixture until the beef is tender, about 1 hour. Add the carrots, potatoes, apples, onion, water, celery (optional), 1 teaspoon salt, and 1/4 teaspoon thyme to the pot; continue cooking at a simmer until the vegetables are tender, about 30 minutes more.
Time 6h30m Yield 12 serving(s) Number Of Ingredients 16 Steps:
Place the first four ingredients in a 5-qt slow cooker. In a large, resealable plastic bag, combine the gravy mix, soup mix, steak seasoning, and cinnamon; add beef, a few pieces at a time, and shake to coat. Add to slow cooker. Combine the broth, cider and tomato sauce; pour over beef. Add bay leaf. Cover and cook on low for 6-7 hours or until meat is tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until thickened. Discard bay leaf.
Time 3h10m Yield 6 serving(s) Number Of Ingredients 12 Steps:
On a medium to medium-high heat, in a large skillet or dutch oven with a cover, heat the fat and cook the onions until browned. While the onions are browning, mix the flour with the salt, pepper and thyme. When onions are browned, remove them from the pan, set aside, and add the beef. When the beef browns, replace the onions and add the flour mixture. Stir to coat all. Add the cider and ketchup, and bring to a boil, stirring occasionally. Then lower the heat and simmer for 1 1/2 hours more, stirring occasionally and skimming the top of the stew if necessary. Add the potatoes and carrots and simmer another 30 to 45 minutes, until the vegetables are tender. NOTE: The original recipe called for 3 tbs. bacon grease, but I prefer not using that. The butter and olive oil mixture gives excellent results. Also, I always double the sauce& seasoning ingredients. If you decide to also, don’t forget to double the onions, oil, butter and flour also.
More about “apple cider stew recipes”
Time 5m Yield 6 Number Of Ingredients 10 Steps:
Combine apple cider vinegar, lemon juice, honey, mustard, salt, garlic powder, onion powder, oregano, and pepper in a small jar. Place lid on tightly and shake until ingredients are well combined. Pour in olive oil, and shake jar again to combine. Use immediately or keep extra stored in the fridge. Shake jar again before using.
