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Apple Cider Stew

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Category : Main Dishes, Recipes

Apple Cider StewThere’s nothing like the taste of the first fresh apples of the season! We have an opportunity to taste a remarkable array of literally hundreds of apple varieties every year at the Cloud Mountain Farm Center’s Fall Fruit Festival.

Apples can be eaten and enjoyed in dozens of ways ranging from raw as a snack to cooked into delicious apples pies or tarts. A quick and easy way to add intense apple flavor to cooked dishes is to use fresh apple cider.

The following menu is a perfect example. Adding apple cider to a basic stew dish is a simple way to boost the flavor and prepare a dish that’s wonderfully seasonal.

Also see recipe for Brown Beef Stock.

Apple Cider Stew
 
Prep time
Cook time
Total time
 
Add seasonal flavor to a simple beef stew by including fresh apple cider.
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 3 tablespoon flour (Fairhaven Flour Mill, Burlington)
  • 1 teaspoon dried thyme (Half Acre Farm, Ferndale)
  • tiny pinch dried habanero pepper, dried (friend's garden, Lummi Island)
  • 2 cloves garlic, minced (Half Acre Farm, Ferndale)
  • 1 pound stewing beef, cubed (Second Wind Farm, Everson)
  • 1 tablespoon butter (Breckinridge Farm, Everson)
  • 1 fresh poblano pepper, chopped (Rabbit Fields Farm, Everson)
  • 1 small heirloom tomato, diced (Full Bloom Farm, Lummi Island)
  • 2 cups apple cider (Cloud Mountain Farm, Everson)
  • 3 potatoes, peeled and chopped (Half Acre Farm, Ferndale)
  • 2-3 carrots, peeled and chopped (Full Bloom Farm, Lummi Island)
  • 1 large onion, chopped (Full Bloom Farm, Lummi Island)
Instructions
  1. Place the flour, thyme, habanero, and garlic in a large plastic ziptop bag. Shake to mix. Add the beef to the bag. Shake to coat.
  2. Heat the butter in a large saucepan over medium heat and add the beef, poblano pepper, and tomato. Brown the beef on all sides. Stir in the cider. Reduce heat to low. Cover and simmer for 1-1/2 hours or until the meat is tender. Add the vegetables and simmer another 30 minutes, until tender.
  3. Note: If a thicker stew is desired, make a paste using ¼ cup cooking liquid and ¼ cup flour. Stir until smooth, and slowly add to the stew.

Serving Suggestions:

Add Celeriac Slaw to complete the menu.

Food Sources:

Bellingham Farmers Market, Railroad and Chestnut, Bellingham
Cloud Mountain Farm Nursery, 6906 Goodwin Road, Everson
Community Food Co-operative, Westerly and Cordata, Bellingham
Friends’ gardens, Lummi Island
Full Bloom Farm, Centerview and Tuttle, Lummi Island
Half Acre Farm u-pick at Boxx Berry Farm, 6211 Northwest Road, Ferndale
Second Wind Farm, Everson
Terra Organica, Flora and Cornwall, Bellingham

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Comments (1)

Although I don’t eat meat, I love the way you use apple cider as a base for recipes. To make it vegetarian, I’d dry fry some foraged mushrooms that have great flavor and a “meaty” texture. I may just try it next time I get some mushrooms at the market.

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