cider stew

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~ cider stew ~

This is the rich, beef and root vegetable delicacy I use to fill baked pumpkin “bowls” for my Lunch in a Pumpkin. The original post includes the recipe, but I thought I’d give you more detailed instructions (with pictures!) here. Happy cooking.

6 Tablespoons flour

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 Tablespoon fresh thyme

1 teaspoon pumpkin pie spice

2 lb. beef stew meat

6 Tablespoons extra virgin olive oil

1 to 2 cups beef broth

2 cups apple cider

1/3 cup dry white wine

2 Tablespoons cider vinegar

1 stalk celery, plus greens, thinly sliced

1 large parsnip, diced

1 small rutabega, diced

1 small sweet potato, diced

4 small carrots, diced

2 medium potatoes, diced

2 onions, roughly chopped

2 medium apples, cored and diced

Blot stewing meat. In a paper bag, or a big mixing bowl, combine:  flour, salt, pepper, thyme and pumpkin pie spice.

Blot meat dry with paper towels. Add meat to flour mixture. Stir to coat.

In a Dutch oven, cook meat in hot oil until browned.

Add cider…

broth, wine and vinegar…

Cook, covered for  1 and 1/2 hours, or until meat is tender.

Add celery and parsnips…

sweet potato (or red yams if you can find them) and rutabaga…

apples, onions, potatoes and carrots…

Bring to a boil. Then, cover and cook (over low heat, so the broth is gently boiling) about 30 minutes more, or until all veggies are tender.



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