This is my all time absolute favorite fall recipe. It's fairly sweet, and obviously carries with it the very strong taste of apples. It works best with dry, fruity red wines, like a Shiraz, for example.


  • 2 lb. stew beef, cubed
  • 3 T. flour
  • 2 t. salt
  • ¼ t. pepper
  • ¼ t. thyme
  • 3 T. olive oil
  • 2 C. apple cider
  • ½ C. water
  • 2. T. vinegar
  • 4 carrots, pared, quartered
  • 3 potatoes, peeled, quartered
  • 2 onions, sliced
  • 1 stalk celery, sliced
  • 1 apple, chopped

Combine flour, salt, pepper, and thyme in a large (and strong) plastic bag. Add the meat and shake to coat the meat. Heat the oil in a Dutch oven and brown the meat. Add the cider, water, and vinegar to the meat. Bring to a boil over a high heat, cover, and reduce to a simmer. Add the carrots, potatoes, onions, celery, and apple, and simmer for about 2 and a half hours.

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