Cider Stew



Let me paint you a picture . . .  The entire family – grandparents, aunts, uncles, cousins – pile into several cars and drive up to the Blue Ridge Parkway on a beautiful, crisp fall day. You spend the day playing games and visiting in the fresh, mountain air and finish up the afternoon with a nice, long hike. You all gather back in a picnic area to feast on a delicious beef stew heating in a cast iron pot over hot coals. This is one of my fondest family memories. It probably took place about 20 years ago, but I remember every sight, sound, flavor and scent of that day – not in small part because of this wonderful Cider Stew. The cider tenderizes the meat and onions melt completely away to create a fabulously flavorful gravy that permeates throughout.

CIDER STEW (Serves 6-8)


  • 3 large onions, sliced
  • 3 T. shortening
  • 2 lb. Beef Chuck, boneless
  • 3 T. flour
  • 2 t. salt
  • 1/4 t. pepper
  • 1/4 t. dried thyme
  • 1 cup apple cider
  • 1 T. ketchup
  • 3 large potatoes, pared
  • 4 large carrots, pared


  1. Brown onions in hot shortening, push aside and brown meat.
  2. Combine flour, salt, pepper and thyme. Add gradually to the meat and onions.
  3. Stir in cider and ketchup.
  4. Cover and cook slowly until meat is almost tender (about 2 hours)
  5. Cut potatoes and carrots into pieces, add to meat and simmer 30 minutes.

About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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