Apple Cider Beef Stew

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 tablespoons all-purpose flour
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 2 pounds cubed beef stew meat
• 3 tablespoons olive oil
• 2 1/2 cups apple cider
• 3/4 cup water
• 1/4 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toss the cubed beef with the flour, half the salt and half the black pepper until evenly coated.

2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches for about 10 minutes total, then set it aside.

3. Lower the heat to medium. Cook the onions, carrots and celery in the same pot for about 8 minutes, scraping up the browned bits.

4. Add the apple cider, water, apple cider vinegar, thyme, bay leaf and remaining salt and pepper. Bring to a boil, stirring.

5. Return the beef to the pot with the sliced apple. Cover and simmer over low heat for 45 minutes, until the beef reaches at least 145°F (63°C) inside and starts to tenderize.

6. Add the potatoes, cover and simmer for 45 more minutes, stirring occasionally, until the potatoes and beef are fork-tender.

7. Remove and discard the bay leaf. Simmer uncovered for about 20 minutes to thicken slightly, then serve hot.