Title: Cider Beef Stew
Categories: Polkadot Epona Beef Soup
Yield: 4 Servings

3	tb	Flour
1	ts	Salt
1/2	ts	Pepper
1	lb	Stew beef, cut into 1" chunks
2	tb	Oil
1	c	Apple cider
1/2	c	Water
1	tb	Vinegar
1/2	ts	Dried thyme
2		Carrots, cut into 1" pieces
1		Celery rib, cut into 1" pieces
1	lg	Potato, peeled and cubed
1	md	Onion, chopped

Combine flour, salt, and pepper. Dredge beef in mixture. In a heavy saucepan, brown beef in oil. Add cider, water, vinegar, and thyme; bring to a boil. Reduce heat; cover and simmer for 1 hour 45 minutes or until beef is falling apart tender. (Add more liquid during this time if necessary, using a ration of 2 parts cider to 1 part water.) Add veggies; return to a boil. Reduce heat and simmer for 45 minutes or until veggies are tender.

Serves 4

Recipe by Carol Hendrickson from _Taste of Home_ Feb/Mar 95 issue.

(Just a few changes: when I've made this, I substitute garlic salt for plain salt and garlic wine vinegar for the plain. I admit it, I'm way too fond of the taste of garlic....)

* The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA By fatfree-request@fatfree.com on Jun 16, 1997

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