CIDER BEEF STEW
When I was a new bride 25 years ago, this recipe was inside a serving dish I received as a gift. It's great on winter evenings served with a loaf of fresh bread. The cider and vinegar help tenderize the meat and provide wonderful flavor to this hearty stew. -Carol Hendrickson, Laguna Beach, California
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 381 calories, Fat 15g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 671mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 4g fiber), Protein 25g protein.
CIDER BEEF STEW FOR TWO
This is a downsized recipe for when you have a taste for beef stew but don't want to eat it for days. This stew is also a little different because it has a little sweetness and a little tang to it.
Provided by Laura O.
Categories Stew
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour, salt, and pepper.
- Add beef and toss to coat.
- In a large saucepan or dutch oven, brown beef in oil.
- Add cider, water, vinegar, and thyme.
- Bring to a boil and then reduce heat and simmer for 1 hour or until meat is tender.
- Add carrots, potato, and onion.
- Return to a boil and then reduce heat and simmer 45 minutes or until vegetables are tender.
BEEF STEW FOR TWO
You can plan ahead and prepare this stew in a slow cooker, advises Roger Slivon from Genesee Depot, Wisconsin. With a kick of cayenne, you'll love this savory, hearty Beef Stew for Two.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine 1 cup wine, lemon juice, soy sauce and Worcestershire sauce; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. In a large saucepan, brown beef in oil. Remove meat and set aside. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add 2 cups beef broth and remaining wine. Return meat to pan., Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the potatoes, carrots, mushrooms, thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and beef are tender. Discard thyme sprigs., In a small bowl, combine cornstarch and remaining beef broth until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 466 calories, Fat 13g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 697mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 5g fiber), Protein 29g protein.
HOMEMADE APPLE CIDER BEEF STEW
It's especially nice to use this recipe in fall, when the weather gets crisp and Nebraska's apple orchards start selling fresh apple cider. This entree's subtle sweetness is a welcome change from other savory stews. We enjoy it with biscuits and slices of apple and cheddar cheese. -Joyce Glaesemann, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 330 calories, Fat 12g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 628mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
APPLE CIDER BEEF STEW
Cubed stew beef combines with apples and apple cider to create a simple and sweet meal for the whole family to enjoy! Serve with a hearty, crusty bread.
Provided by CHARLESTONCSA
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h45m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 525.9 calories, Carbohydrate 51.5 g, Cholesterol 81.3 mg, Fat 22.2 g, Fiber 6.1 g, Protein 29.9 g, SaturatedFat 7 g, Sodium 891.1 mg, Sugar 21.4 g
APPLE CIDER BEEF STEW
I created this slow cooker recipe using convenience products to save time chopping vegetables and browning beef. Apple cider and cinnamon are the unique additions that give a down-home flavor to this oh-so-easy and economical stew. It also makes a rich, flavorful potluck dish for holiday gatherings or on busy school nights. -Margaret Wilson, Sun City, California
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Place the vegetables, water chestnuts, mushrooms and onion in a 5-qt. slow cooker. In a large resealable plastic bag, combine the gravy mix, soup mix, steak seasoning and cinnamon; add beef, a few pieces at a time, and shake to coat. Add to slow cooker. , Combine the broth, cider and tomato sauce; pour over beef. Add bay leaf. Cover and cook on low for 6-7 hours or until meat is tender. , Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until thickened. Discard bay leaf.
Nutrition Facts : Calories 197 calories, Fat 6g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 748mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
SIMPLE BEEF STEW FOR TWO
Make and share this Simple Beef Stew for Two recipe from Food.com.
Provided by HeatherFeather
Categories Stew
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Season beef cubes to taste with salt and pepper.
- Melt butter in a heavy medium skillet over high heat; add beef and saute until browned on all sides, about 5 minutes.
- Using slotted spoon, remove beef to a bowl.
- Lower heat to medium-low and add carrots and onions, toss to coat with pan juices.
- Add flour while stirring and continue to stir 1 minute to lightly toast the flour.
- Stir in broth and ale slowly, then return the beef (and any juices in the bowl) to the pan.
- Cover and let simmer until beef and carrots are tender, stirring occasionally, about 15 minutes or so.
- Season again with salt and pepper to taste and serve.
Nutrition Facts : Calories 357.1, Fat 23.3, SaturatedFat 10.5, Cholesterol 91.5, Sodium 343.4, Carbohydrate 10.2, Fiber 2.1, Sugar 3.3, Protein 23.5
TINK'S CIDER BEEF STEW WITH FLUFFY DUMPLINGS
I used to use a basic cider stew recipe, but one day about 25 years ago, I went to make it and found I was out of apple cider. I did have a packet of spiced cider mix, from a holiday gift basket, though. My family loved it, so I experimented further with the recipe. I've been buying the spiced cider packets ever since, just for stew. I find it year round, usually on the top shelf of the unrefrigerated juice aisle, at the grocery store. We've tried many other good stew recipes over the years, but this is the one, with its fluffy dumplings, that my family calls comfort food. The dumplings are optional, and I still use the recipe found in my first Betty Crocker cookbook.
Provided by Tinkerbell
Categories One Dish Meal
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- In a large resealable bag, shake together stew meat, flour, salt and pepper. Heat vegetable oil in large Dutch oven, and brown beef in oil. Drain, if needed.
- Add spiced cider packet, water, beef stock, apple cider vinegar, salt, pepper, and thyme. Bring to a boil, reduce heat, cover and simmer 1-1/4 hours.
- Add potato, carrots, celery, and onion. Return to a boil, then reduce, cover, and simmer 30 minutes, or until meat and veggies are tender.
- Combine flour and cold water. (I like to shake it in a jar with a sealed lid.) Raise heat to high; slowly pour flour and water into stew, while stirring constantly. As the mixture heats it will thicken into gravy. Thicken as much or as little as you like. You may or may not use all of the flour/water mixture.
- Make dumplings: Combine flour, baking powder and salt in a small bowl. Using a pastry blender or two knives, cut the shortening into the flour mixture until it resembles fine crumbs.
- Stir in milk, and drop 10 spoonfuls of dough onto hot meat or vegetables (not directly onto hot liquid).
- Cook uncovered for 10 minutes.
- Cover and cook 10 minutes longer.
Nutrition Facts : Calories 458.5, Fat 15.7, SaturatedFat 5, Cholesterol 76.8, Sodium 1397.9, Carbohydrate 46.6, Fiber 3.6, Sugar 2.6, Protein 32.8
CIDER STEW
I got this recipe a long time ago from a book called, "Great Recipes From The New York Times." It's one of my most requested recipes. The sauce is delicious, especially sopped up with some fresh, crusty bread, and I always double the sauce and seasoning ingredients when I make it. The stew comes out great anytime, but even moreso during apple season when fresh cider is available, since the better the cider, the better the stew. Hope you enjoy it. (Note that the recipe calls for bacon grease. However, I prefer using a half and half mixture of vegetable or olive oil and butter).
Provided by Charmed
Categories Stew
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- While the onions are browning, mix the flour with the salt, pepper and thyme.
- When onions are browned, remove them from the pan, set aside, and add the beef.
- When the beef browns, replace the onions and add the flour mixture.
- Stir to coat all.
- Add the cider and ketchup, and bring to a boil, stirring occasionally.
- Then lower the heat and simmer for 1 1/2 hours more, stirring occasionally and skimming the top of the stew if necessary.
- Add the potatoes and carrots and simmer another 30 to 45 minutes, until the vegetables are tender.
- 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.
- 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.
CIDER BEEF STEW
Steps:
- 1. Mix flour, salt, and pepper and add beef and toss to coat.
- 2. In a large saucepan, brown beef in oil.
- 3. Add cider, water, vinegar and thyme; bring to a boil.
- 4. Reduce heat; cover and simmer for 1 hour and 45 minutes or until the meat is tender.
- 5. Add carrots, celery, potato and onion; return to a boil.
- 6. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
APPLE CIDER BEEF STEW
Make and share this Apple Cider Beef Stew recipe from Food.com.
Provided by 1017932
Categories Stew
Time 6h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Place the first four ingredients in a 5-qt slow cooker. In a large, resealable plastic bag, combine the gravy mix, soup mix, steak seasoning, and cinnamon; add beef, a few pieces at a time, and shake to coat. Add to slow cooker.
- Combine the broth, cider and tomato sauce; pour over beef. Add bay leaf. Cover and cook on low for 6-7 hours or until meat is tender.
- Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until thickened. Discard bay leaf.
Nutrition Facts : Calories 445.2, Fat 23.5, SaturatedFat 9, Cholesterol 80.2, Sodium 2247.7, Carbohydrate 31.7, Fiber 1.7, Sugar 4.4, Protein 25.9
STEW FOR TWO
HERE'S an easy stew that's ready in an hour. The tender beef and colorful vegetables are perfect ingredients for a comforting meal.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 2 servings.
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine flour and 1/4 teaspoon thyme. Add beef, a few pieces at a time, and shake to coat. , In a large skillet, brown meat in oil on all sides. Add the water, tomato sauce, broth, potato, onion, carrots, red pepper, soup mix, Worcestershire sauce, rosemary, garlic powder, pepper and remaining thyme. , Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. Stir in peas. Return to a boil. Reduce heat; simmer 5-10 minutes longer.
Nutrition Facts : Calories 465 calories, Fat 13g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 987mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 6g fiber), Protein 46g protein.
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