Crockpot Apple Cider Beef Stew

On October 13, 2015, in Recipes, by Chris Baccus
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With temperatures staying in the 90s, and mostly high 90s, this October it really isn’t feeling like Fall yet.  So, I’ve decided to have Pinterest bring Fall to me. I bought some fresh squeezed apple cider from Whole Foods last Sunday and wanted to use it in a rich, flavorful stew.

After a few searches, I came across this recipe from The Tasty Kitchen. This Apple Cider Stew had everything I was looking for except it didn’t use a crockpot and I wanted to have it cook all day while I was at work.  With some minor tweaks, I made the recipe work for my crockpot. If you want the original recipe, check it out here.

Crockpot Apple Cider Beef Stew
Serves 4

1 1/2 lbs beef stew meat
1 tablespoon olive oil
3 tablespoons flour
1/2 teaspoon dried thyme
1/4 teaspoon cinnamon
salt & pepper
3 white or yukon gold potatoes, cubed
3 carrots, peeled and cut in 1/4″ slices
1 medium yellow onion, diced
4 cups chicken stock
1 cup water
2 tablespoons apple cider vinegar

Heat the olive oil in a large fry pan. Salt and pepper the beef and add to the hot oil pan.  Cook for 5 minutes on each side to brown pieces. Do not crowd the pan.  Once done remove from heat.  Take a gallon size ziploc bag and add the flour, thyme, cinnamon, salt and pepper.  Add the cooked stew beef to the bag and lock then shake to coat the beef.

Add the potatoes, carrots and onions to the crockpot.  Pour the floured beef out of the bag and into the crockpot.  Add the liquids and some additional salt and pepper.

Cook on low heat for 10 hours or high heat for 5 hours in the crockpot.  When done, if sauce is not as thick as you’d like do the following: Combine 2 tablespoon of cornstarch and 4 tablespoons of water then pour and stir into crockpot mixture and let it cook for another 10 minutes, it doesn’t matter if it’s on high or low heat.

Serve with a hearty bread.

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Butternut Squash Risotto

On December 3, 2011, in Recipes, by Chris Baccus
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Alright I have a confession, I’m really a pathetic food blogger. Basically all I do is checkout Emily Levenson’s food blog, make what she makes, take a couple photos and then link to her site.  If you haven’t gotten the hint yet, you should be following Emily’s blog. (You should keep reading mine too, since I do occasionally make things not from her blog that I hope you think are worth trying.)

Tonight I had a butternut squash waiting all week on my counter until I got around to making this recipe.  It really turns out to be a richly colorful dish.  The orange risotto is a thing of beauty and I’m debating what to do with the leftovers after tonight.  I’m leaning toward some cider baked chicken breasts atop my leftover risotto.

This evening we stayed vegetarian and paired this dish with a salad.  Together it made for a great vegan meal.

For the recipe: Butternut Squash Risotto

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