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Cider Beef Stew

Source of Recipe

Taste of Home 1998 – J. Glaesemann; Lincoln, NB
Cider Beef Stew

Diabetic Exchanges
Serves: 8

2 lbs. beef stew meat, cut into 1-inch cubes
2 T. vegetable oil

3 c. apple cider
2 T. cider vinegar
1/4 to 1/2 tsp. dried thyme
1/4 tsp. pepper

3 medium potatoes, peeled and cubed
4 medium carrots, cut into 3/4-inch pieces
3 celery ribs, cut into 3/4-inch pieces
2 medium onions, cut into wedges
1/4 c. flour
1/4 c. water

In a Dutch oven or large kettle, brown beef in oil; drain. Add the next 4 ingredients; bring to a boil. Reduce heat; cover and simmer 1-1/4 hours. Add vegetables; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables and beef are tender. Combine flour and water until smooth; stir into stew. Bring to a boil; boil and stir for 2 minutes.

One 1-cup serving equals: 315 calories…238 mg sodium…70 mg cholesterol…29 gm carbohydrate…24 gm protein…12 gm fat ++++ Exchanges: 3 lean meat…1 starch…1 vegetable