| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Polkadot, Epona, Beef, Soups/stews | 4 | Servings | |
INGREDIENTS
| 3 | tb | Flour |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | lb | Stew beef, cut into 1" chunks |
| 2 | tb | Oil |
| 1 | c | Apple cider |
| 1/2 | c | Water |
| 1 | tb | Vinegar |
| 1/2 | ts | Dried thyme |
| 2 | Carrots, cut into 1" pieces | |
| 1 | Celery rib, cut into 1" pieces | |
| 1 | lg | Potato, peeled and cubed |
| 1 | md | Onion, chopped |
INSTRUCTIONS
Combine flour, salt, and pepper. Dredge beef in mixture. In a heavy saucepan, brown beef in oil. Add cider, water, vinegar, and thyme; bring to a boil. Reduce heat; cover and simmer for 1 hour 45 minutes or until beef is falling apart tender. (Add more liquid during this time if necessary, using a ration of 2 parts cider to 1 part water.) Add veggies; return to a boil. Reduce heat and simmer for 45 minutes or until veggies are tender. Serves 4 Recipe by Carol Hendrickson from _Taste of Home_ Feb/Mar 95 issue. (Just a few changes: when I've made this, I substitute garlic salt for plain salt and garlic wine vinegar for the plain. I admit it, I'm way too fond of the taste of garlic....) * The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA Posted to MC-Recipe Digest V1 #706 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9
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