Friday, April 2, 2010

Cider Stew

As adapted from Farm Journal's Country Cookbook, Revised, Enlarged Edition (1972)

It was so yummy! I never would have thought to put Apple Cider in stew, but it gives it a wonderful flavor with kick (a little spicy).

NOTE- This feeds a lot of people- if you're only making it for a few then you might want to reduce it by half. As is it fed 5 people with most having seconds, I had some left over to freeze, and I sent a serving home with my dad.

2.5c Cider
2.5c Water
2 Yellow Onions (medium)
3lbs Stew Meat
8 Carrots
7 Potatoes (I used large russet)
4 stalks Celery
Fat/butter to brown onions
1/4c Flour
2 tsp salt
1/2 tsp pepper
1/2 tsp thyme
Corn starch to thicken (if wanted)

1. Brown the onions. Put the liquids in the pot you're using, turn the temperature on medium heat, and start browning meat.

2. While browning meat, mix flour and spices together. After meat is browned, sprinkle the flour mixture over the meat and stir to coat well. Scrape meat and drippings into soup pot.

3. Cover and cook on low heat for about 2 hours, or until meat is almost tender. If the stew isn't thick enough for you, add a little corn starch or flour (mixed separately with a little water or the flour will clump when added to the stew).

4. Cut veggies into bite size pieces and add to stew. Simmer until they're as soft as you like them, about 30-45 minutes.

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