Apple Cider Stew Recipes

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HOMEMADE APPLE CIDER BEEF STEW



Homemade Apple Cider Beef Stew image

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

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups apple cider or juice
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons cider vinegar
1-1/2 teaspoons salt
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 medium potatoes, peeled and cubed
4 medium carrots, cut into 3/4-inch pieces
3 celery ribs, cut into 3/4-inch pieces
2 medium onions, cut into wedges
1/4 cup all-purpose flour
1/4 cup water
Fresh thyme sprigs, optional

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



Apple Cider Beef Stew image

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

3 tablespoons all-purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
2 pounds cubed beef stew meat
3 tablespoons olive oil
2 ½ cups apple cider
¾ cup water
¼ cup apple cider vinegar
1 large bay leaf
4 carrots, sliced
3 potatoes, cubed
2 onions, diced
2 celery stalks, chopped
1 large McIntosh apple, sliced

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

APPLE CIDER BEEF STEW



Apple Cider Beef Stew image

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

4 cups frozen vegetables for stew (about 24 ounces), thawed
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 tablespoon dried minced onion
2 envelopes brown gravy mix
2 tablespoons onion soup mix
2 teaspoons steak seasoning
1/8 teaspoon ground cinnamon
2 pounds beef stew meat, cut into 1-inch cubes
1 can (14-1/2 ounces) beef broth
1-1/4 cups apple cider or unsweetened apple juice
1 can (8 ounces) tomato sauce
1 bay leaf
3 tablespoons cornstarch
1/3 cup cold water

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 STEW



APPLE CIDER STEW image

Categories     Apple     Beef     Carrot     Potato     Thyme

Number Of Ingredients 12

1 pound beef stew meat, cut into bite-size pieces
2 teaspoons all-purpose flour
1 1/2 teaspoons (divided) salt
1/4 teaspoon dried thyme
1/8 teaspoon (optional) dried thyme
2 teaspoons vegetable oil
4 carrots, sliced
3 potatoes, chopped
2 small Fuji apples, peeled, cored and chopped
1 cup onion, chopped
1 cup water
1 stalk (optional) celery, chopped

Steps:

  • Combine the beef stew meat with the flour, 1/2 teaspoon salt, the black pepper, and 1/8 teaspoon thyme (optional) 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 (optional), 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.

APPLE CIDER BEEF STEW



Apple Cider Beef Stew image

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

4 cups frozen vegetables, for stew thawed (about 24 oz)
1 (8 ounce) can sliced water chestnuts, drained
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 tablespoon dried onion flakes
2 (8 ounce) envelopes brown gravy mix
2 tablespoons onion soup mix
2 teaspoons steak seasoning
1/8 teaspoon ground cinnamon
2 lbs beef stew meat, cut into 1-inch cubes
1 (14 1/2 ounce) can beef broth
1 1/4 cups apple cider, or
1 1/4 cups unsweetened apple juice
1 (8 ounce) can tomato sauce
1 bay leaf
3 tablespoons cornstarch
1/3 cup cold water

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

CIDER STEW



Cider Stew image

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

1 1/2 tablespoons olive oil (see note)
1 1/2 tablespoons butter (see note)
3 large onions, sliced
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon thyme
2 lbs stewing beef
pepper
1 tablespoon ketchup
2 cups good quality apple cider
3 large potatoes, cut in chunks
3 large carrots, sliced thick

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.

HONEY APPLE CIDER VINAIGRETTE



Honey Apple Cider Vinaigrette image

This is a super easy, super tasty vinaigrette to use on any salad. It's customizable to your own tastes, and uses fairly simple ingredients that are already available in most home pantries.

Provided by Kim

Categories     Vinaigrette Dressing

Time 5m

Yield 6

Number Of Ingredients 10

¼ cup apple cider vinegar
1 tablespoon freshly squeezed lemon juice
1 ½ teaspoons honey, or to taste
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon oregano
⅛ teaspoon freshly ground black pepper
⅓ cup extra-virgin olive oil

Steps:

  • Combine apple cider vinegar, lemon juice, honey, mustard, salt, garlic powder, onion powder, oregano, and pepper in a small jar. Place lid on tightly and shake until ingredients are well combined. Pour in olive oil, and shake jar again to combine.
  • Use immediately or keep extra stored in the fridge. Shake jar again before using.

Nutrition Facts : Calories 122 calories, Carbohydrate 2.4 g, Fat 12.3 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.7 g, Sodium 183.8 mg

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