Apple Cider Stew

1. 1

   Heat the oil in a Dutch oven over medium-high heat. Add the beef and cook, stirring occasionally, until the meat is browned.

2. 2

   In a small bowl, combine the flour, salt, pepper, cinnamon and thyme. Sprinkle the flour mixture over the meat and stir until the beef cubes are well coated.

3. 3

   Add the apple cider, water and vinegar. Cook and stir over medium heat until the mixture comes to a boil. Reduce heat to low, cover and simmer for 1 1/2 hours or until meat is tender.

4. 4

   Add the potatoes, carrots and onion, stirring to combine. Bring the mixture to a boil, reduce the heat, cover and simmer for 20-30 minutes or until vegetables are tender.

5. 5

   Note: If you want a thicker gravy, combine 1 heaping tablespoon cornstarch with 1/4 cup cold water or beef broth, stir into the simmering gravy and cook over medium/low heat, stirring constantly, until thickened.

6. 6

   Adapted from GFWC Centennial Cookbook.

No additional tips available.