Apple Cider Stew
Prep time
Cook time
Total time
Add seasonal flavor to a simple beef stew by including fresh apple cider.
Recipe type: Main
Serves: 4
  • 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)
  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.
Recipe by Whatcom Locavore at