Delicious, hearty stew with tons of veggies and meat. Great on a cold day.
- 3 tablespoons all-purpose flour
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 2 pounds cubed beef stew meat
- 3 tablespoons olive oil
- 2 1/2 cups apple cider
- 3/4 cup water
- 1/4 cup apple cider vinegar
- 1 large bay leaf
- 4 carrots, sliced
- 3 potatoes, cubed
- 2 onions, diced
- 2 celery stalks, chopped
- 1 large McIntosh apple, sliced
- Combine flour, salt, pepper, and thyme in a bowl. Toss beef cubes in the flour mixture.
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Working in batches, brown beef cubes on all sides. Combine browned meat, apple cider, water, and cider vinegar in the pot and bring it to a boil. Add bay leaf; reduce heat to low. Simmer, partially covered, for 1 hour.
- Stir in carrots, potatoes, onions, celery, and apple and simmer until the vegetables are tender, about 1 hour more.
It's that time of the year when you're starting to run out of variety in the garden. This week I harvested the last of the items before I start to get ready for fall. I got five heads of red cabbage and about half a bucket of carrots. The carrots I'm planning on freezing, but what can I do with red cabbage? This is where one of my favorite kitchen gadgets comes into play. I love my electric pressure cooker!
The stewed tomatoes and jalapeno pepper give this slow cooker recipe its Creole zing, along with seasoning and other veggies. This is an easy and tasty Creole chicken recipe. Just put all ingredients into the slow cooker and let it simmer all day. It's perfect over egg noodles. Add extra water and veggies to the leftovers to make a tasty afternoon soup.
Warm up inside out with a savory stew of beef and potatoes simmered in sofrito, tomato sauce, and spices for a positively flavorful, comforting meal.