Recipe by Joy
"Inspired by my mother-in-law, this is a warm, sweet, fall favorite! I make this for my husband and I, so half saved for another meal. We've found that it tastes even better the second day!"
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beef stew meat, cut into bite-size pieces
ground black pepper
2 1/2 cups
Fuji apples - peeled, cored, and chopped
This was wonderful and unique, perfect for fall season. I did feel that the cider made it overly sweet, so i added savory flavors such a bay leave, garlic powder, cayenne pepper, a dash of worcester sauce, and basil. Also, if i did it again, i would use beef stock as the addition at the end instead of water. Sweet potatoes were also a wonderful addition to the flavor mix. Will definitely be cooking every year for the fall!
It was different. We didn't know what to think of the mild sweetness to it
This was the best stew that I've ever eaten. I did make a few changes but nothing major. First of all, I tossed the beef with flour and spices and then put in the slow cooker. I did not wait until beef was cooked before adding the juice mix to the beef. I added Worcestershire sauce, savory, more thyme, dried basil and 2 beef bouillon cubes to the cider before putting the juice in my crock pot. I let the broth and beef cook for 1 hour before adding my veggies. I used baby potatoes, sweet potato, brussel sprouts in addition to the ingredients in the recipe. I let this cook on high for another 3 hours and it came out AMAZING. I will be making this often. Thank you for the recipe.
This was a big hit, and the best thing is that it got better with age. If we had self-control we should've let it sit a day. Oh well. Leftover were awesome. I fudged and used more potatoes than I should have, and added some mushrooms. The way I thought of this recipe was that it was pot roast, plus cider minus the crockpot. And more potatoes for me is always a good thing. But that meant I had to add more liquid -- a bit more cider and a bit more water. I really wasn't sure about the apples in the stew itself, but it turned out perfect. I think some of the amounts seemed small, like the amount of flour needed to coat the meat, or the black pepper. I'm a fresh black pepper fiend, so I made sure to add lots more pepper. Mmm. Tasty. Good counterpoint to the sweet.
This is a nice twist on an old recipe. The cider reduces and lends an interesting sweetness to the dish. I followed the recipe pretty well, but used beef broth instead of H2O. I used fresh thyme and needed a lot of it to have any flavor. I doubled the recipe and it turned out great. My husband is an executive chef and he gave it 9 on a zero to ten scale! The stew is very filling!! Use fiji or an apple that will hold up when cooked. An apple like Macintosh will turn to mush. The beef turned out extremely tender. Very yummy. Didn't give 5 stars because I reserve that distinction for "to die for" recipes and this is good, but not a 5. I would consider adding a few green beans next time to give it more color. It's kind of a gray color. Try it!
this is a tasty treat, to warm up, after being in the cold. it has a very distinct taste. i love it.
melts in your mouth and very tasty
Made this today for tomorrow. smelled wonderful and tastes even better! I think pork would work just as well, or maybe even better-pork and apples are a great combo! will definitely make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Cider Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 226
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