A Winter Stew – Beef Cider Stew

Cider Stew

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.

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