- June 14, 2014 at 1:38 pm #342923mosParticipant
Apple Cider Beef Stew
1 1/2 to 2 pounds lean beef stew meat
8 carrots, sliced thin
6 medium potatoes, sliced thin
2 apples, chopped
2 tsp salt
1/2 tsp thyme
1/2 cup chopped onion
2 cups apple cider
Place carrots, potatoes, and apples in Crock Pot. Add meat and sprinkle with salt, thyme, and chopped onion. Pour cider over meat. Cover and cook on LOW heat for 8 to 10 hours. Thicken juices with a flour and cold water mixture (about 1 1/2 to 2 tbs flour and 2 tbs water), cooking on HIGH in slow cooker until thickened.
- June 14, 2014 at 3:09 pm #454172
This is my 2nd perfect find of the day! I purchased a bottle of Bragg’s Natural Apple Cider Vinegar for it’s health benefits and wanted to find new ways to use it. I need a new crock pot and this easy healthy recipe will have me flying to Kxxl’s in a few to purchase. My son grows wonderful thyme so I’ll use that too. Question: Just noticed your recipe calls for CIDER not Vinegar like a lot of them. Do you think they can be interchanged? Thanx!
- June 14, 2014 at 7:55 pm #454188mosParticipant
Apple cider vinegar is made from apple cider — the cider ferments and results in a bitter product. Vinegar, apple or white, is a natural meat tenderizer as it de-natures protein. Bragg’s has lots of good products. If you want to use this, I would dissolve at least a cup of sugar — brown or white — in a bowl with the 2 cups of vinegar. This will cut the tartness, but still tenderize the meat and flavor all the ingredients. If you don’t add the sugar, you will end up with sauerbraten without the cabbage!
On a side note, check out Bragg’s other products if you haven’t already, the amino acid blend is great. I sometimes add a dash or two on finished recipes just before eating…especially if I’m recycling leftovers
- June 15, 2014 at 1:18 pm #454209
Thanks so much for the helpful info! After reading your post–I realized my mind was fixated on my Bragg’s Vinegar when posting and should have realized that TWO cups of any vinegar would be a real stretch!!! What you suggested to sweeten up the vinegar was actually in line with the base ingredients (in smaller amounts) for a simple salad dressing I make–with EVOO and favorite herbs. Have a great day.
- June 15, 2014 at 1:23 pm #454210
Oh–I have used the Bragg Amino’s for “decades” now and love it. Bragg’s Aminos and Angostura Bitters are my secret ingredients to add a spark to soups, stews, meats, sauces and some veggies.
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