Apple Cider Beef Stew
Yum! I'm making it for the second time in two weeks due to popular demand. The entire family loved it and it is good enough to make for company too (even your in-laws!)
I followed the recipe exactly the first time and there wasn't much to change. I did need to double the flour mixture (I ran out the first time) and to save time, I put the flour mixture into a sealed container, added a few pieces of beef at a time, and gave it a good shake. This was a lot faster than rolling pieces individually in the flour like I did the first time.
Make sure you brown the meat in batches don't crowd the cubes in the pan or it will steam rather than get the nice crispy brown crust you want. It will spatter quite a bit so use a splatter screen if you have one. I was worried about browning the meat too much as I thought it might overcook. Do not worry! The meat is soooo tender when the stew is done that there is absolutely no need to worry about overcooking it during browning.
After you add the cider, vinegar and water, wait a few minutes before adding the meat back to the pan. Let the liquids start to get hot and loosen the yummy brown bits on the bottom of the pan.
The recipe didn't specify whether or not to peel the apple. I didn't and the only thing that happened is that there were some pieces of well-cooked apple peel in the stew. Tasty, maybe good fiber, so whether or not to peel the apple is up to you.
All in all, a great recipe! Enjoy!
6 users found this review helpful
Jan. 5, 2014