A Winter Stew – Beef Cider StewPosted: December 1, 2012
This is a good meal for a cold day and is entirely gluten free. This recipe was a great find as it uses tapioca for a thickener. A good tip to keep in mind.
3 medium potatoes, peeled and cubed
3 medium carrots, cut into 1/2 pieces I use more carrots.
2 medium onions halved and cut to bite-size
1 stalk of celery, coarsely chopped
3 tablespoons of quick-cooking tapioca
1 bay leaf
1 1/2 cups of cider or apple juice I use half cider and half apple juice. Use to your taste.
1 tablespoon of vinegar
3/4 teaspoon of salt
1/2 teaspoon of caraway seeds
1/4 teaspoon of dried thyme
1/4 teaspoon of ground black pepper
2 pounds of lean beef stew meat, cut into 1-inch cubes
In a 3 1/2 to 5 quart slow cooker combine the first 6 ingredients, stir together the cider and next 5 ingredient and pour into the cooker. Lastly, stir in the meat.
Cook on low for 11 to 12 hours or on high for 5 1/2 to 6 hours. Discard bay leaf. Makes 4 to servings.
Pasteurized cider can be found in the juice aisle. Serve the remaining cider with the stew. Make tapioca for dessert.