Homemade Apple Cider Beef Stew

This recipe is especially nice in fall, when the weather gets crisp and Nebraska’s orchards start selling fresh apple cider. This entree’s subtle sweetness is a welcome change from other savory stews. We enjoy it with biscuits, apple wedges and sliced cheddar cheese.

—Joyce Glaesemann, Lincoln, NE

Prep: 30 min. • Cook: 1 ¾ hours • Makes: 8 servings

• 2 lbs. beef stew meat, cut into 1-in. cubes
• 2 Tbsp. canola oil
• 3 cups apple cider or juice
• 1 can (14 ½ oz.) reduced-sodium beef broth
• 2 Tbsp. cider vinegar
• 1 ½ tsp. salt
• ¼ to ½ tsp. dried thyme
• ¼ tsp. pepper
• 3 medium potatoes, peeled and cubed
• 4 medium carrots, cut into ¾-in. pieces
• 3 celery ribs, cut into ¾-in. pieces
• 2 medium onions, cut into wedges
• ¼ cup all-purpose flour
• ¼ cup water
• Fresh thyme sprigs, optional

1. 1. In a Dutch oven, brown beef on all sides in oil over medium-high heat; drain. Add the cider, broth, vinegar, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 1 ¼ hours.
2. 2. Add potatoes, carrots, celery and onions; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until the beef and vegetables are tender.
3. 3. Combine flour and water until smooth; stir into the stew. Bring to a boil; cook and stir for 2 minutes or until thickened. If desired, serve with fresh thyme.

1 cup: 330 cal., 12g fat (3g sat. fat), 72mg chol., 628mg sod., 31g carb. (14g sugars, 2g fiber), 24g pro. Diabetic exchanges: 3 lean meat, 1 ½ starch, 1 vegetable.

TIP

If you have the time, try making this recipe the day before to allow the flavors to blend. Refrigerate the stew after the first two steps. Then, the next day, bring it up to a simmer and add the flour and water mixture as directed.