Recipe - Cider Beef Stew

3 tablespoon Flour
1 teaspoon Salt
One half teaspoon Pepper
1 pound Stew beef,
cut into 1" chunks
2 tablespoon Oil
1 cup Apple cider
One half cup Water
1 tablespoon Vinegar
One half teaspoon 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

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 12018223627. Posted by EPONA

Posted to MCRecipe Digest V1 #706 by Lisa Clarke lisa@gaf.com on Aug 1,
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