Apple Cider Stew

• 1 Tablespoon Vegetable Or Canola Oil
• 2 pounds Lean Stew Meat, Cut Into 1" Cubes
• 3 Tablespoons All-purpose Flour
• 1 teaspoon Salt (or More To Suit Your Taste)
• 1/4 teaspoons Freshly Ground Black Pepper
• 1/4 teaspoons Ground Cinnamon
• 1/4 teaspoons Dried Thyme
• 2 cups Apple Cider
• 1/2 cups Water
• 2 Tablespoons Apple Cider Vinegar
• 4 whole Potatoes, Peeled And Quartered
• 6 whole Large Carrots, Peeled And Sliced Into 1/4" Thick Slices
• 1 whole Large Onion, Peeled And Sliced Into 1/2" Thick Slices

1. Heat the oil in a Dutch oven over medium-high heat. Add the beef and cook, stirring occasionally, until the meat is browned.
2. In a small bowl, combine the flour, salt, pepper, cinnamon and thyme. Sprinkle the flour mixture over the meat and stir until the beef cubes are well coated.
3. Add the apple cider, water and vinegar. Cook and stir over medium heat until the mixture comes to a boil. Reduce heat to low, cover and simmer for 1 1/2 hours or until meat is tender.
4. Add the potatoes, carrots and onion, stirring to combine. Bring the mixture to a boil, reduce the heat, cover and simmer for 20-30 minutes or until vegetables are tender.
5. Note: If you want a thicker gravy, combine 1 heaping tablespoon cornstarch with 1/4 cup cold water or beef broth, stir into the simmering gravy and cook over medium/low heat, stirring constantly, until thickened.
6. Adapted from GFWC Centennial Cookbook.

vegetable, allpurpose, salt, ubc, ubc, ubc, apple cider, water, apple cider vinegar, potatoes, carrots, onion

Taken from tastykitchen.com/recipes/soups/apple-cider-stew/ (may not work)