Cider Stew

Name: Cider Stew
Yield: Makes 6 servings
Ingredients: 4 medium carrots, peeled; 2 tsp. salt; ¼ tsp. pepper; 2 lbs. beef (neck or shank), cut in chunks; 3 tblsp. flour; 1 tblsp. ketchup; 3 large potatoes, peeled; ¼ tsp. thyme leaves; 1 c. apple cider; 2 lbs. beef (neck or shank), cut in chunks; 2 lbs. beef (neck or shank), cut in chunks; 3 tblsp. drippings; 3 large onions, sliced

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Unusual in that meat cooks in cider instead of water—extra good

Ingredients

3 large onions, sliced
3 tblsp. drippings
2 lbs. b

Stew

Method

Brown onions in hot drippings; push aside and brown meat.
Combine flour, salt, pepper and thyme; add gradually to meat. Stir in cider and ketchup.
Cover and cook slowly until meat is almost tender, about 2 hours.
Cut potatoes and carrots into quarters; add to meat; simmer 30 minutes longer.
Remove meat and vegetables to platter, and