Cider Stew
5 tablespoons flour1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds (.68 kg) beef stew meat
cut into 1″ (2.5 cm) cubes
3 tablespoons cooking oil
3/4 cup water
1 1/2 cups apple cider
1 1/2 tablespoons vinegar
2 carrots, peeled and cut into 1″ (2.5 cm) pieces
2 medium potatoes, scrubbed and cut into 1″ (2.5 cm) chunks
1 cup frozen corn1 cup frozen green beans
1 medium onion, chopped
1. In a medium bowl, combine the flour, salt, and pepper. Add the meat; stir to coat. Heat the oil in a large pot over medium-high heat, then add the meat; cook and stir it until browned.
2. Pour in the water, cider, and vinegar. As soon as the mixture boils, reduce the heat, cover, and simmer for thirty minutes.
3. Remove the lid, stir in the remaining ingredients, turn up the heat, and bring to a boil. Then reduce the heat, cover, and simmer for 30–45 minutes more or until the vegetables are tender. Makes 6 servings.
