AFTER-SKI OVEN STEW N' CIDER RECIPE

AFTER-SKI OVEN STEW N' CIDER Recipe image

Provided by á-4664

Number Of Ingredients 18

For the Stew
4 lbs beef round steak, cut into 1-inch cubes
4 cups carrots, sliced
2 cups celery, sliced
4 medium onions, diced
2 (5 ounce) water chestnuts, drained and sliced
2 (6 ounce) sliced mushrooms, drained
1/4 cup flour, plus 2 tablespoons
2 tablespoons sugar
2 tablespoons salt
2 (16 ounce) tomatoes
2 cups burgundy wine (or use 2 cups water plus 2 teaspoons instant beef bouillon to substitute the burgundy wine)
For the Cider
2 quarts apple cider
1 1/2 quarts cranberry juice cocktail
1/4 cup brown sugar (packed)
4 large cinnamon sticks
1 1/2 teaspoons whole cloves

Steps:

For the Stew Heat oven to 325ºF. In roasting pan or 2 Dutch ovens, mix meat, carrots, celery, onion, water chestnuts and mushrooms. Mix flour, sugar and salt and stir into meat mixture. Then stir in tomatoes and Burgundy. Cover. Bake 4 hours or until meat is tender. For the Cider CRAN-APPLE CIDER: in a large kettle or pot, combine all the ingredients. Heat to boiling; reduce heat and simmer 15 to 20 minutes. Strain. Makes 25 servings (about 1/2 cup each).