2 lbs stew beef, cut into 1 inch cubes
2 tablespoons vegetable oil
3 cups
Fly Creek Cider Mill Cider
2 tablespoons
Apple Cider Vinegar
2 teaspoons salt, optional
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
3 medium potatoes, peeled & cubed
4 medium carrots, cut into 3/4 inch slices
3 celery ribs, cut into 3/4 inch slices
2 medium onions, cut into wedges
1/4 cup all-purpose flour
1/4 cup water
Recipe Yield: Serves 8
- Stove Top Directions
- In a Dutch Oven, brown the stew beef in oil; drain.
- Add Fly Creek Cider Mill Cider, Apple Cider vinegar, salt (if desired), thyme and ground pepper.
- Bring to a boil. Reduce heat; cover and simmer for about 1 hour 15 minutes.
- Add the potatoes, carrots, celery and onions; return to a boil.
- Reduce heat, then cover and simmer for 30 - 35 minutes or until the beef and vegetables are tender.
- Combine flour and water until smooth; stir into the stew.
- Bring to a boil; boil and stir for 2 minutes.
- Serve warm with crusty bread or corn muffins.
- Coat Beef cubes in flour and pepper mixture.
- Place all vegetables in bottom of Crock Pot, cover with cubed beef.
- Pour liquids over all other ingredients and then add spices.
- Cook on low for 8-10 hours.
- Crock Pot Directions
- In a Dutch Oven, brown the stew beef in oil; drain.
- Add Fly Creek Cider Mill Cider, Apple Cider vinegar, salt (if desired), thyme and ground pepper.
- Bring to a boil. Reduce heat; cover and simmer for about 1 hour 15 minutes.
- Add the potatoes, carrots, celery and onions; return to a boil.
- Reduce heat, then cover and simmer for 30 - 35 minutes or until the beef and vegetables are tender.
- Combine flour and water until smooth; stir into the stew.
- Bring to a boil; boil and stir for 2 minutes.
- Serve warm with crusty bread or corn muffins.
- Coat Beef cubes in flour and pepper mixture.
- Place all vegetables in bottom of Crock Pot, cover with cubed beef.
- Pour liquids over all other ingredients and then add spices.
- Cook on low for 8-10 hours.
- In a Dutch Oven, brown the stew beef in oil; drain.
- Add Fly Creek Cider Mill Cider, Apple Cider vinegar, salt (if desired), thyme and ground pepper.
- Bring to a boil. Reduce heat; cover and simmer for about 1 hour 15 minutes.
- Add the potatoes, carrots, celery and onions; return to a boil.
- Reduce heat, then cover and simmer for 30 - 35 minutes or until the beef and vegetables are tender.
- Combine flour and water until smooth; stir into the stew.
- Bring to a boil; boil and stir for 2 minutes.
- Serve warm with crusty bread or corn muffins.
- Coat Beef cubes in flour and pepper mixture.
- Place all vegetables in bottom of Crock Pot, cover with cubed beef.
- Pour liquids over all other ingredients and then add spices.
- Cook on low for 8-10 hours.
