Apple Cider Beef Stew
- 2 tablespoons oil
- 1 1/2 pounds beef, cut into cubes
- 1/2 cup chopped onion
- 1 cup sliced diced celery
- 10 cups beef broth*
- 2 carrots, sliced into rounds
- 2 medium potatoes, cut into cubes
- 2 cups apple juice**
- 1 tsp. cinnamon
- 1/2 tsp. each of nutmeg and cloves
- 1 can corn
- 1/2 c. cornstarch
- salt and pepper
**I used leftover apple cider from Bible study the night before. If you use spiced cider, you can eliminate adding the cinnamon, nutmeg and cloves.
In a large skillet over medium heat, brown the beef in the oil.
Add onion and celery and sauté for 3 to 5 minutes longer. Transfer to a large saucepan or stock pot.
Add beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours.
Add the carrots, potatoes, apple juice, and 3 spices; simmer for about 30 to 40 minute longer, or until vegetables are tender. Add corn; continue cooking 5-10 minutes.
In a small bowl or cup, combine cornstarch with 1 c. cold water until smooth. Add the mixture to the simmering broth, a little at a time, until stew is thickened. Taste and add salt and pepper.
Serves 8 to 10
I hope you all enjoy this recipe! Please come back and let me know if you tried it and how you liked it. I'd love to hear other variations. Did you add autumn vegetables like squash, zucchini or pumpkin? How did you like it with the apple cider/juice?
Today I'm wearing the cute pink apron that I won from the lovely Connie of Living Beautifully. I've got a whole list of things I want to bake today---hopefully I'll get some of them done!