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Cider Stew

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  • Cider Stew

    This is one of my all-time favorites, from an old New York Times Cookbook. It is just so good. I've never had anyone not ask for 2nds, and most want thirds.


    CIDER STEW (6 servings)

    3 tablespoons bacon grease (I prefer using half vegetable oil and half butter)
    3 large onions, sliced
    3 tablespoons flour
    1 teaspoon salt
    1/2 teaspoon thyme
    2 pounds beef stew meat
    pepper to taste
    1 tablespoon ketchup
    2 cups good quality apple cider (the better the cider,
    the better the stew)
    3 large (or 4 smaller) potatoes, peeled and cut into chunks
    3 large (or 4 smaller) carrots, peeled and sliced thick

    Brown onions in fat in large skillet that has a cover, or use a dutch oven.

    Mix flour with salt, pepper and thyme and set aside.

    When onions are beginning to brown, remove from pan and set aside. Add the beef, trying to keep the pieces from touching, and brown.

    Replace onions, and stir in the flour mixture with the onions and beef, coating all. Add cider and ketchup and simmer for 1 1/2 hours, stirring occasionally skimming top if needed. Add veggies and cook about 1/2 to 3/4 hours longer, or until tender.

    NOTES : I recommend doubling the amount of cider, ketchup and seasonings to make extra sauce, which I always do. The sauce is fabulous, especially sopped up with crusty bread.

  • #2
    Re: Cider Stew

    This sounds delish! My "secret ingredient" I add to gravy is splash or two of apple cider & everyone raves. I'd never thought of adding it to sterw....thanks kookiefool!
    "WHEN FASCISM COMES TO AMERICA IT WILL BE WRAPPED IN THE FLAG AND CARRYING A CROSS." -SINCLAIR LEWIS

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    • #3
      bumpo..............

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