Rating: 4.5 stars
51 Ratings
  • 5 star values: 30
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

Inspired by my mother-in-law, this is a warm, sweet, fall favorite! I make this for my husband and I, so half saved for another meal. We've found that it tastes even better the second day!

Recipe Summary

prep:
30 mins
cook:
1 hr 35 mins
total:
2 hrs 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the beef stew meat with the flour, 1/2 teaspoon salt, the black pepper, and 1/8 teaspoon thyme in a bowl; toss to coat evenly.

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  • Heat 2 teaspoons oil in a pot; cook the stew meat in the hot oil until completely browned, 5 to 7 minutes. Pour the apple cider over the beef, reduce heat to medium low, and simmer the mixture until the beef is tender, about 1 hour.

  • Add the carrots, potatoes, apples, onion, water, celery, 1 teaspoon salt, and 1/4 teaspoon thyme to the pot; continue cooking at a simmer until the vegetables are tender, about 30 minutes more.

Nutrition Facts

635 calories; protein 34.6g; carbohydrates 68g; fat 25.1g; cholesterol 98.5mg; sodium 1032mg. Full Nutrition
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