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1
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.
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2
While the onions are browning, mix the flour with the salt, pepper and thyme.
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3
When onions are browned, remove them from the pan, set aside, and add the beef.
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4
When the beef browns, replace the onions and add the flour mixture.
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5
Stir to coat all.
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6
Add the cider and ketchup, and bring to a boil, stirring occasionally.
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7
Then lower the heat and simmer for 1 1/2 hours more, stirring occasionally and skimming the top of the stew if necessary.
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8
Add the potatoes and carrots and simmer another 30 to 45 minutes, until the vegetables are tender.
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9
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.
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10
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.
