Cider Stew

Preparation info

  • Difficulty

    Easy

  • Makes

    6

    servings

Appears in

Farm Journal’s Country Cookbook

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. beef (neck or shank), cut in chunks
  • 3 tblsp. flour
  • 2 tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. thyme leaves
  • 1 c. apple cider
  • 1 tblsp. ketchup
  • 3 large potatoes, peeled
  • 4 medium carrots, peeled

    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 thicken drippings for gravy.