Homemade Cider Beef Stew Food

CIDER STEW

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.

APPLE CIDER BEEF STEW

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.

TINK'S CIDER BEEF STEW WITH FLUFFY DUMPLINGS

Steps:

• In a large resealable bag, shake together stew meat, flour, salt and pepper. Heat vegetable oil in large Dutch oven, and brown beef in oil. Drain, if needed.
• Add spiced cider packet, water, beef stock, apple cider vinegar, salt, pepper, and thyme. Bring to a boil, reduce heat, cover and simmer 1-1/4 hours.
• Add potato, carrots, celery, and onion. Return to a boil, then reduce, cover, and simmer 30 minutes, or until meat and veggies are tender.
• Combine flour and cold water. (I like to shake it in a jar with a sealed lid.) Raise heat to high; slowly pour flour and water into stew, while stirring constantly. As the mixture heats it will thicken into gravy. Thicken as much or as little as you like. You may or may not use all of the flour/water mixture.
• Make dumplings: Combine flour, baking powder and salt in a small bowl. Using a pastry blender or two knives, cut the shortening into the flour mixture until it resembles fine crumbs.
• Stir in milk, and drop 10 spoonfuls of dough onto hot meat or vegetables (not directly onto hot liquid).
• Cook uncovered for 10 minutes.
• Cover and cook 10 minutes longer.

CIDER BEEF STEW FOR TWO

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.

APPLE CIDER BEEF STEW

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.