Spicy-Cider Beef & Mushroom Stew Recipe

Ingredients   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   [Click for larger image]

Directions

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.