Cider Stew

Name: Cider Stew
Ingredients: 1 to 2 1/2 lb. chuck pot roast (2-inch thick); 3 Tbsp. flour; 2 tsp. salt; 1/4 tsp. pepper; 1/4 tsp. dried thyme; 3 Tbsp. oil; 2 c. apple juice or cider; 1/2 c. water; 2 Tbsp. vinegar; 4 carrots, quartered; 2 onions, sliced; 1 stalk celery, sliced; 1 apple, cored and chopped

13 ingredients

1 steps

Ingredients

1 to 2 1/2 lb. chuck pot roast (2-inch thick)
3 Tbsp. flour
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme
3 Tbsp. oil
2 c. apple juice or cider
1/2 c. water
2 Tbsp. vinegar
4 carrots, quartered
2 onions, sliced
1 stalk celery, sliced
1 apple, cored and chopped

Directions

1

To cut roast into 1-inch cubes, first trim excess fat from roast. Cut roast into 1-inch slices. Cut each slice in half lengthwise, then cut into 1-inch pieces.