3 hrs 10 mins
2 hrs 45 mins
I got this recipe a long time ago from a book called, "Great Recipes From The New York Times." It's one of my most requested recipes. The sauce is delicious, especially sopped up with some fresh, crusty bread, and I always double the sauce and seasoning ingredients when I make it. The stew comes out great anytime, but even moreso during apple season when fresh cider is available, since the better the cider, the better the stew. Hope you enjoy it. (Note that the recipe calls for bacon grease. However, I prefer using a half and half mixture of vegetable or olive oil and butter).
My Private Note
Units: US | Metric
- 1On a medium to medium-high heat, in a large skillet or dutch oven with a cover, heat the fat and cook the onions until browned.
- 2While the onions are browning, mix the flour with the salt, pepper and thyme.
- 3When onions are browned, remove them from the pan, set aside, and add the beef.
- 4When the beef browns, replace the onions and add the flour mixture.
- 5Stir to coat all.
- 6Add the cider and ketchup, and bring to a boil, stirring occasionally.
- 7Then lower the heat and simmer for 1 1/2 hours more, stirring occasionally and skimming the top of the stew if necessary.
- 8Add the potatoes and carrots and simmer another 30 to 45 minutes, until the vegetables are tender.
- 9NOTE: The original recipe called for 3 tbs. bacon grease, but I prefer not using that. The butter and olive oil mixture gives excellent results.
- 10Also, I always double the sauce& seasoning ingredients. If you decide to also, don't forget to double the onions, oil, butter and flour also.
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Nutritional Facts for Cider Stew
Serving Size: 1 (540 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 639.8
- Calories from Fat 321
- Total Fat 35.7 g
- Saturated Fat 14.1 g
- Cholesterol 108.9 mg
- Sodium 558.8 mg
- Total Carbohydrate 46.8 g
- Dietary Fiber 6.2 g
- Sugars 6.8 g
- Protein 32.8 g