Apple Cider Beef Stew

 Apple Cider Beef Stew

Apple picking, apple cider, apple cider doughnuts- autumn is here! And what could be better on a cool, crisp fall evening than a hearty beef stew made with apple cider served over wide egg noodles. This is my favorite beef stew recipe with a sweet and savory flavor. This recipe makes a large batch with plenty leftover for freezing. You can cut the recipe in half for a smaller batch or add or subtract veggies to your liking. Refrigerating this stew overnight intensifies the flavor.

2 lbs beef round steak, cut into cubes.

5 carrots, cut into 1 inch pieces

2 fat parsnips, cut into 1 inch pieces

2 large Yukon gold potatoes, cut into 1 inch pieces (leave skins on)

4 large red potatoes, cut into 1 inch pieces (leave skins on)

4 cups butternut squash, cut into 1 inch pieces

2 large onions, cut into sections (or use white boiling onions)

2 cups fresh green beans cut into 1 inch pieces

1 cup frozen peas

1/2 gallon fresh apple cider

2 T Beef Better than Bouillon paste

4 T Butter

2 T flour

2 T cornstarch

1 tsp chopped fresh rosemary

1 T capped parsley

1 tsp thyme

2 bay leaves

2 T vegetable oil

salt and pepper to taste

1. Toss the beef cubes with flour. Saute in large stew pot until lightly browned.

2. Add 4 cups apple cider and simmer on low heat for 1.5 hours.

3. Add remaining apple cider, herbs, Better than Bouillon paste and all vegetables except for beans, butternut squash, and peas. Simmer for 30 minutes.

4. Add butternut squash, beans, and butter. Simmer for 15 more minutes.

5. Make a paste of cornstarch and water and add to simmering mixture to thicken. Add more if needed to thicken stew.

6. Stir in frozen peas and turn off heat. Let stew set for 10 minutes before serving.

7. Serve over egg noodles, with bisquits, with a crusty baguette, or in a hollowed out bread bowl.