After Ski Oven Stew N Cider Recipes

Steps:

• Heat oven to 325ºF. In roasting pan or 2 Dutch ovens, mix meat, carrots, celery, onion, water chestnuts and mushrooms.
• Mix flour, sugar and salt and stir into meat mixture. Then stir in tomatoes and Burgundy. Cover.
• Bake 4 hours or until meat is tender.
• CRAN-APPLE CIDER: in a large kettle or pot, combine all the ingredients. Heat to boiling; reduce heat and simmer 15 to 20 minutes. Strain. Makes 25 servings (about 1/2 cup each).

Steps:

• Sprinkle the meat with salt and pepper and lightly dredge in flour. Heat the oil in a Dutch oven over medium-high heat. Brown the meat in batches and remove to a plate, adding a little additional oil when necessary. When all of the meat is browned and set aside, add the butter to the Dutch oven to melt. When the butter foams, add the celery, carrots, onions, bay leaf, herb bundle, some salt and pepper and the caraway seeds. Stir to combine and sweat the vegetables for a few minutes. Add the cider and vinegar, and reduce by half. Add the stock and then return the pork to the Dutch oven. Cover and cook about 1 hour over low heat or in an oven preheated to 325 degrees F.
• Stir in the potatoes and apples and continue to cook until the pork is tender, 30 to 40 minutes.
• Cool and store for a make-ahead meal. Reheat over moderate heat and garnish with celery tops to serve.

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.

Steps:

• For the Stew Heat oven to 325ºF. In roasting pan or 2 Dutch ovens, mix meat, carrots, celery, onion, water chestnuts and mushrooms. Mix flour, sugar and salt and stir into meat mixture. Then stir in tomatoes and Burgundy. Cover. Bake 4 hours or until meat is tender. For the Cider CRAN-APPLE CIDER: in a large kettle or pot, combine all the ingredients. Heat to boiling; reduce heat and simmer 15 to 20 minutes. Strain. Makes 25 servings (about 1/2 cup each).

Steps:

• In a large resealable plastic bag, combine flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large saucepan, brown beef in oil; drain. Stir in the cider, water, vinegar and thyme; bring to a boil. Reduce heat; cover and simmer for 1 hour and 45 minutes or until the meat is tender. , Add the carrots, celery, potato and onion; return to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

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.