Spicy-Cider Beef & Mushroom Stew Recipe

Servings: 4 - 6

Mushrooms add an earthy base while apple cider infuses the stew served over buttered egg noodles and a garnish of fresh apple.




2 tablespoons vegetable oil

2 ½ pounds (chuck) beef stew meat, in-1 ½ inch chunks

1 tablespoon butter

2 ½ medium yellow onions, thinly sliced

2 ½ cups sliced mushrooms

1 ½ cups sliced carrot rounds

2 tablespoons all-purpose flour

1 teaspoon allspice

2 cups apple cider

1 ½ cups chicken or beef broth

¾ cup diced (canned) tomatoes with juice

2 tablespoons soy sauce

1 ½ cups cooked green peas

Sliced apples for garnish


Spicy Cider, Beef & Mushroom Stew
[Click for larger image] 


In a deep skillet coated with Teflon™ nonstick, heat the oil on medium. Brown meat on all sides; remove & set aside. Add butter and onions, cooking 15 minutes to brown and deglaze beef bits. Add mushrooms and carrots sautéing 6 minutes. Stir in flour and allspice; return meat to the pan. Pour in apple cider and bring to a boil. Turn down to medium for 8 minutes. Stir in broth, tomatoes, peas, soy sauce; cover and cook on low unil meat is tender, 1½ to 2 hours. Serve garnished with sliced apples.