| 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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