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.
APPLE CIDER STEW
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!
Provided by Joy
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h5m
Yield 4
Number Of Ingredients 15
Steps:
- Combine the beef stew meat with the flour, 1/2 teaspoon salt, the black pepper, and 1/8 teaspoon thyme in a bowl; toss to coat evenly.
- Heat 2 teaspoons oil in a pot; cook the stew meat in the hot oil until completely browned, 5 to 7 minutes. Pour the apple cider over the beef, reduce heat to medium low, and simmer the mixture until the beef is tender, about 1 hour.
- Add the carrots, potatoes, apples, onion, water, celery, 1 teaspoon salt, and 1/4 teaspoon thyme to the pot; continue cooking at a simmer until the vegetables are tender, about 30 minutes more.
Nutrition Facts : Calories 635.4 calories, Carbohydrate 68 g, Cholesterol 98.5 mg, Fat 25.1 g, Fiber 7.7 g, Protein 34.6 g, SaturatedFat 9.3 g, Sodium 1032 mg, Sugar 29.9 g
CROCK POT PORK CIDER STEW
If you want a switch from your normal stew recipes, you do not want to miss this Crock Pot Pork Cider Stew! It is easy to throw together and has an awesome flavor!
Provided by Aunt Lou
Categories Soup
Time 5h10m
Number Of Ingredients 8
Steps:
- Put all of your ingredients in a 6-quart slow cooker (I used my Programmable Travel Crock Pot) and stir well
- Cover and cook on low for 10-12 hours or high for 5-6 hours
PORK AND CIDER STEW
This week we are getting 2 different meals out of the same basic protein, cubed pork shoulder (butt) and chicken thighs. Midweek? A meat-free menu to lighten things up.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Sprinkle the meat with salt and pepper and lightly dredge in flour. Heat the oil in a Dutch oven over medium-high heat. Brown the meat in batches and remove to a plate, adding a little additional oil when necessary. When all of the meat is browned and set aside, add the butter to the Dutch oven to melt. When the butter foams, add the celery, carrots, onions, bay leaf, herb bundle, some salt and pepper and the caraway seeds. Stir to combine and sweat the vegetables for a few minutes. Add the cider and vinegar, and reduce by half. Add the stock and then return the pork to the Dutch oven. Cover and cook about 1 hour over low heat or in an oven preheated to 325 degrees F.
- Stir in the potatoes and apples and continue to cook until the pork is tender, 30 to 40 minutes.
- Cool and store for a make-ahead meal. Reheat over moderate heat and garnish with celery tops to serve.
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
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 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.
SOMERSET STEW WITH CHEDDAR & PARSLEY MASH
This family winter warmer is full of flavour and goodness. Adapt for meat lovers by adding sausages
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 15
Steps:
- Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured. Add the tomato purée, chopped tomatoes, butter beans, flageolet beans, cider, stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.
- Meanwhile, if you're adding sausages to any portion, snip each sausage into 3-4 chunks. Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.
Nutrition Facts : Calories 169 calories, Fat 4 grams fat, Carbohydrate 24 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 0.99 milligram of sodium
JAMIE OLIVERS PORK & CIDER STEW
From the Ministry of Food Book
Categories Beef/Pork Other Other Beef/Pork Dinner Beef/Pork Dinner
Yield 4
Number Of Ingredients 10
Steps:
- IF using the oven to cook your stew, preheat it to 200 c, 400 f, gas 6.
- Trim the ends of the celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice lengthways and roughly chop.
- Put a casserole on a medium heat. Put all the vegetables and the sage into the pan with 2 lugs of olice oil and fry for 10 minutes.
- Add the pork and the flour. Pour in the cider and tinned tomatoes.
- Give it a good stir, then season with 1 tsp sea salt (use less if table salt) and a few good grinds of black pepper.
- Bring to a boil , put the lid on and simmer slowly or cook in the oven for 2 1/2 hours.
- Remove the lid for the final hour.
- When done, your meat should be tender and delicious.
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
PORK STEW WITH HARD CIDER, PEARL ONIONS, AND POTATOES
Provided by Bruce Aidells
Categories Onion Pork Potato Vegetable Stew Dinner Meat Bacon Root Vegetable Fall Winter Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cook onions in large saucepan of boiling salted water 2 minutes; transfer to bowl of ice water to cool. Peel onions; set aside.
- Cook bacon in heavy large pot over medium heat until lightly browned. Using slotted spoon, transfer bacon to paper towels to drain. Sprinkle pork shoulder with coarse salt and pepper. Increase heat to medium-high. Working in 2 batches, add pork to same pot and cook until browned, about 7 minutes per batch. Using slotted spoon, transfer pork to large bowl. Reduce heat to medium; add shallots and parsnips. Cover pot and cook until beginning to soften, stirring occasionally, about 5 minutes. Stir in 3 teaspoons sage; stir 1 minute. Add 1/2 cup Calvados, if using; cook until almost evaporated, about 3 minutes. Add broth, cider, reserved bacon, and pork with any accumulated juices. Bring to boil, scraping up any browned bits with wooden spoon. Reduce heat to medium-low; cover and simmer until pork is tender, about 1 hour 15 minutes.
- Add potatoes and pearl onions to stew; cover and cook until vegetables are almost tender, about 30 minutes. Add apples; cover and cook until potatoes are tender, 15 to 20 minutes. Spoon fat from surface of juices, if necessary. Stir butter and flour in small bowl to form paste; add to pot and whisk to blend. Stir in mustard, 2 teaspoons sage, and 1 tablespoon Calvados, if using. Bring to boil; reduce heat to medium and simmer until thickened, stirring often, 2 to 3 minutes. Season to taste with salt and pepper. DO AHEAD: Stew can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Simmer stew over medium heat to rewarm before serving.
- Divide stew among bowls, sprinkle with remaining 1 teaspoon sage, and serve.
- Alcoholic apple cider; available in the liquor department of most supermarkets and at liquor stores.
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- In a large oven safe Dutch oven, saute bacon over medium low heat until the fat is rendered and bacon is crisp. Remove bacon to a bowl.
- Increase heat to medium high. Add pork in 2-3 batches to bacon fat and saute until browned, 5 minutes per batch. Transfer each batch to the bowl.
- Lower heat again and add onion and garlic along with salt and pepper. Gently saute until soft and slightly browned, 8-10 minutes.
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Category Diabetic Pork RecipesCalories 244 per servingTotal Time 10 hrs 20 mins
- Cut meat into 1-inch cubes. In a 3-1/2- to 5-1/2 quart slow cooker, combine meat, potatoes, carrots, onions, apple, celery, and tapioca. Stir in apple juice, salt, caraway seeds, and pepper.
- Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. If desired, garnish individual servings with celery leaves.
SLOW COOKER APPLE CIDER BEEF STEW - TOGETHER AS FAMILY
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5/5 (4)Total Time 8 hrs 20 minsCategory Dinner, Main CourseCalories 224 per serving
- Combine the beef stew meat, carrots, celery, peas, potatoes, onion soup seasoning mix, brown gravy mix, tomato sauce, beef broth, and apple cider into the slow cooker.
- In a small bowl, combine cornstarch and cold water. Pour into stew and stir to combine. Cook on high for 15 minutes to thicken the stew.
STEW RECIPE | BEEF STEW RECIPES | BEEF STEW WITH APPLE …
From cookingnook.com
Cuisine AmericanTotal Time 2 hrs 10 minsCategory Main CourseCalories 490 per serving
- 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.
- If a thicker stew is desired, make a paste using 1/4 cup cooking liquid and 1/4 cup flour. Stir until smooth. Slowly add to the stew. Cook until thickened.
CIDER PORK STEW | BETTER HOMES & GARDENS
From bhg.com
4/5 (3)Calories 272 per servingTotal Time 10 hrs 20 mins
- Trim fat from meat. Cut meat into 1-inch pieces. If desired, in a large skillet brown meat in hot oil over medium heat until browned. Transfer meat to a 3-1/2- to 5-1/2-quart slow cooker. Add potatoes, carrots, onions, apple, and celery.
- In medium bowl combine apple cider, tapioca, salt, caraway seeds, and pepper. Pour over meat mixture in cooker.
- Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. If desired, top each serving with snipped fresh chives.
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Servings 6Calories 273 per servingCategory Mains
- Roughly chop the parsley, including the stalks.Melt the butter in a large pan over a low heat and gently fry the leeks, shallots, tomatoes and parsley until soft.
APPLE CIDER BEEF STEW RECIPE - THE MOM 100
From themom100.com
5/5 (2)Category Main CourseCuisine AmericanTotal Time 4 hrs
- 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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3/5 Total Time 3 hrs 30 minsServings 10-12
- In a large enameled cast-iron casserole, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Season the pork with salt and pepper. Add one-third of the pork to the casserole and cook over moderately high heat, stirring occasionally, until well browned, about 8 minutes. Transfer the pork to a baking sheet. Repeat in 2 more batches with the remaining butter, oil and pork.
- Add the bacon to the pot and cook until golden; add to the pork. Add the onion and garlic to the pot; cook over moderate heat, stirring, until golden and softened, 5 minutes. Add the pork, bacon, cider, stock and bay leaves to the casserole; bring to a simmer. Cover and simmer gently until the pork is tender, 2½ hours. Discard the bay leaves.
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