beef stew with cider, prunes, potatoes

2021-07-10

This recipe is almost identical to Flemish beef stew, but with used cider instead of beer. The cider makes it somewhat lighter of color, a bit sourer and sweeter. As always, I like a lot of sauce and mash the potatoes in a stoemp with whatever vegetables I have, in this case prunes. Be sure to stir regularly after adding the prunes to prevent them from burning.

INGREDIENTS

This is what you need for 6+ servings:

chuck roast, 3-4 lbs., cubed bite-sized pieces
1 lb. dried prunes or raisins
up to 1 qt. apple cider
3-4 large potatoes
S&P
1-2 bay leaves

Pic1: beef stew with cider, prunes, potatoes

Directions

2021-07-10

Pic2: simmer
Pic3: served
Pic4: stoemp

Cover the prunes or raisins with warm water, soak for at least 2 hrs. before adding.
Brown the meat in butter or cooking oil.
Add 50-50 water + cider until meat covered.
Bring to a roiling boil. Season to taste. Add 1-2 bay leaves for extra flavor.
Reduce heat, cover and simmer 2-3 hrs. until the meat is very tender without falling apart.
Add diced potatoes and soaked prunes 30-60 minutes before the meat will be done.
Serve and enjoy.
I like to mash the potatoes into the sauce.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org