About the Recipe
Ingredients
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 apple 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
Preparation
In a stockpot or large saucepan, brown beef on all sides in oil over medium-high heat; drain. Add apple cider, broth, vinegar, salt, and pepper and bring to a boil. Reduce heat and cover and simmer for 1-1/4 hours.
Add potatoes, carrots, celery and onions then return to a boil. Reduce heat and cover and simmer for 30-35 minutes or until beef and vegetables are tender.
Combine flour and water until smooth and stir into stew. Bring to a boil then cook and stir for 2 minutes or until thickened. Serve and enjoy!