APPLE BEEF STEW
Just about everyone has a recipe they know by heart. Well, this is mine. It's easy because all the ingredients (except the salt) are in measurements of two.
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, over medium heat, brown beef in butter. Add onions; cook until lightly browned. Sprinkle with flour and salt. Gradually add water and apple juice. Bring to a boil; cook and stir for 2 minutes. , Place the bay leaves, allspice and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan. , Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. , Add carrots and apples; cover and simmer 15 minutes longer or until the meat, carrots and apples are tender. Discard spice bag. Thicken if desired.
Nutrition Facts : Calories 526 calories, Fat 28g fat (12g saturated fat), Cholesterol 163mg cholesterol, Sodium 238mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 4g fiber), Protein 46g protein.
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
MOROCCAN APPLE BEEF STEW
I love the mix of sweet and savory flavors in this stew. It's the perfect blend of adventurous and comforting, and makes a fun dish to share with guests. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- Mix salt, cinnamon, pepper and allspice; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat. , Brown beef in batches, adding more oil as necessary. Remove beef with a slotted spoon., Add onion to same pan; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in tomato sauce, broth, dried plums and honey. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours. , Add apples; cook, covered, until beef and apples are tender, 30-45 minutes longer. Skim fat. If desired, serve stew with rice or couscous. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 339 calories, Fat 13g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 905mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 2g 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
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
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
APPLE BEEF STEW
Make and share this Apple Beef Stew recipe from Food.com.
Provided by katii
Categories Stew
Time 2h5m
Yield 3 cups, 2 serving(s)
Number Of Ingredients 12
Steps:
- Brown beef in butter over medium heat.
- Add onions; cook until lightly browned.
- Sprinkle with flour and salt.
- Gradually add water and apple juice.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Place the bay leaf, allspice, and clove in a cheesecloth bag; add to pot.
- Reduce heat, cover and simmer for 1-1 1/2 hours or until meat is almost tender.
- Add carrots and apples; cover and simmer 15 minutes or until meat, carrots, and apples are tender.
- Discard spice bag and thicken with additional flour if desired.
- Enjoy!
CROCK POT APPLE AND BEEF STEW
Every year we go to the orchard, and I have to find 5,000 things to do with apples. This is one of my favorites. (Just make sure your diners are clear it's beef and APPLE stew, because, ya know, apples and POTATOES look very similar in stew, but the taste buds get a little freaked out if they're expecting the other;-)
Provided by Serah B.
Categories Stew
Time 10h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In crock pot, mix beef broth and flour well.
- Stir in remaining ingredients.
- Cover and cook on low 10-12 hours, or high 4-6 hours.
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- Place the flour and seasonings in a large plastic ziptop bag. Shake to mix. Add the beef to the bag, a few pieces at a time. Shake to coat.
- Heat the oil in a large saucepan over medium heat and brown the beef. Drain. Stir in the cider and catsup. Reduce the heat to low. Cover and simmer for 1 1/2 hours or until the meat is tender. Add the vegetables and simmer another 30 minutes, until tender.
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- Season the beef with salt and pepper and sprinkle it with the flour. Place a large pot, or Dutch oven over medium-high heat, add the oil and heat until it shimmers, and add the meat in a single layer; don't crowd the meat, you may have to brown it in two batches. When it is browned on the bottom, after about 2 minutes, turn it and brown the other side for about 2 minutes (you do not need to brown all sides of the pieces of meat). Transfer the browned meat to a large plate. Pour off all but two tablespoons of any remaining fat in the pan (if there is a bit less, that's fine, too).
- Heat 2 tablespoons of oil in the same pot, over medium heat and sauté the onions, leeks and thyme until they are very soft and lightly browned, about 10 minutes. Remove the leek mixture to the plate with the beef.
- Return the pan to medium high heat and add the brandy, if using. Scrape the bottom of the pan to loosen the browned bits. Add 1 1/2 cups of the cider and continue to stir, scraping up the flavorful bits on the bottom of the pan. Stir in the cider vinegar and tomato paste, then return the meat and leek mixture to the pot. Lower the heat to medium low, and cook the stew at a gentle simmer for, partially covered, 2 hours, until the meat starts to become tender. Add more cider if the stew starts to look dry - you want some good sauciness.
- After 2 hours, add the potatoes and carrots, and cook for another 30 to 40 minutes until the vegetables are tender. You may need to add still more cider towards the end if the stew looks like it needs more liquid.
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