Chick Farm Recipe Collection
Cider Stew
Cider Stew

Fantastic flavor! The cider cooks down to make a delicious sweet-savory sauce.
A turnip, peeled and coarsely chopped, can be used in place of the parsnips.

3 tbs flour
1 1/2 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme
1 1/2 lbs stew beef or venison, cut into 2-inch cubes
3 tbs vegetable oil
2 cups apple cider
1/2 cup water
2 tbs cider vinegar
2 medium onions, sliced
3 medium potatoes, peeled & thickly sliced
4 medium carrots, cut into logs
1 rib celery, sliced
3 medium parsnips, scraped & sliced
1/4 cup chopped fresh parsley (or 1 1/2 tbs dried)

Drain meat and pat dry. Mix flour, salt, pepper, and thyme in paper bag. Shake meat in seasonings until coated. Heat oil in large pot or Dutch oven. Brown meat thoroughly, working in batches if necessary. Drain fat, then return meat to pan.

Add cider, water, and vinegar, scraping up any bits which have stuck to bottom of pan. Cover, bring to a boil, and simmer until meat is almost tender, about 1 1/4 hours.

Add vegetables. You might be tempted to add more liquid at this point, but resist the urge! Cover and simmer until vegetables are tender, about 30 minutes. Add parsley, stir well, and serve.

Yields: 6 Servings

Mother Earth News - Sep/Oct 1988