A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cider Stew
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- #90248
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 pounds beef stew meat, cut into 1 inch cubes
3 tablespoons flour
2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon thyme, crushed
3 tablespoons cooking oil
2 cups apple cider or apple juice
1 1/2 tablespoon vinegar
1/2 cup water
3 potatoes, peeled and quartered
4 carrot, peeled and quartered
1 onion, sliced
1 rib celery, sliced
directions
Coat meat with mixture of flour, salt, pepper, and thyme.
In 4 1/2 quart Dutch oven, brown meat, half at a time in hot oil. Drain off fat. Return meat to Dutch oven and stir in apple cider, vinegar, and water. Cook and stir until mixture boils; reduce heat. Cover and simmer 1 1/4 hours or until meat is nearly tender.
Stir in vegetables and cook 30 minutes more, or until vegetables are done.
added by
Sugarbug
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
September 13, 2010
Similar to a recipe in the old Better Homes and Gardens cookbook, this is my family's favorite stew recipe. I add rutabegas and turnips along with the potatoes and carrots.