Saturday, September 7, 2013

Apple Valley Cider Stew

I thought I would post this delicious recipe now that the weather is turning cold again.  We had it the other night and its as good as I remember and chases away the chill.  This is my all time favorite stew recipe!
 

 
Today was gray and rainy, perfect cooking weather.  I baked some pumpkin gingerbread cupcakes and potato bread dinner rolls.  For dinner I decided a tummy warming stew would hit the spot.  I love cooking this delicious and hearty stew when it cold and blustery outside.  You can't taste the cider but it makes such a wonderful savory broth.  The dinner rolls (which are now a family legend and so easy to make) went perfectly with it.  Rounded out with some home canned peaches.  This easy stew can also be made in the crock pot.  Just put it all, including veggies, in at the beginning of the morning and cook on low until dinner time!

Apple Valley Cider Stew

1 Tbs all purpose flour
1 tsp allspice
1/2 tsp pepper
1/4 tsp garlic powder
1 lb. stew beef, cubed
3 tbls cooking oil
2 cups apple cider
2 tbs catsup
3 potatoes, peeled and cubed
2-3 carrots, peeled and chopped
2 stalks celery, chopped
2 onions, chopped

Optional: 1/4 cup all purpose flour

Place four and spices in a plastic zip bag and shake to combine.  Add beef to bag and shake to coat.  Heat oil in a large saucepan over medium heat and brown beef.  Drain.  Stir in cider and catsup.  Reduce heat to low: cover and simmer for one to two hours until meat is fork tender.  Add vegetables: simmer and additional half hour until tender.  If a thicker stew is desired, make a paste using 1/4 cup cooking liquid and 1/4 cup flour; stir until smooth. Slowly add to stew; cook until thickened.  Add salt to taste.  Serves 4

Recipe from: Autumn in the Country Gooseberry Patch Books

1 comment:

  1. Now you need to post the recipe for the rolls!

    ReplyDelete

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