Beef Stew Prepared The Texas Way
It’s almost October, and people are starting to remember all those hot and hearty soups and stews from last winter! There’s nothing like a thick, delicious crockpot stew to make an autumn supper perfect. Texas Pepper Jelly has a fabulous one, and we know your family will love it!
- 2 pounds beef stew meat (a cheap cut will do fine – crockpot cooking guarantees tender meat!)
- 8 carrots, sliced thin
- 6 medium potatoes, unpeeled, sliced thin (use a mandoline slicer)
- 3 Granny Smith apples, unpeeled, sliced thin
- dash of thyme
- one large onion, chopped fine
- 1 cup apple cider
- 1 cup Apple Habanero Pepper Jelly
- 2 tablespoons cornstarch
- 1/4 cup water
Beef Stew Directions:
Put everything except the cornstarch in your crockpot and stir. Put the lid back on, set the crockpot to “low,” and go on to work. When you get back home in approximately 8 hours, check the contents to make sure the meat is done. If it isn’t absolutely tender, replace the lid and cook for another two hours. When the meat is done, everything else should be done, too. Turn the crockpot to “high” and add the cornstarch and water; stir until thickened.
We always serve our jalapeno cornbread with crockpot stews, and the combination makes an awesome cool-weather supper.
If you have any stew leftover – which is doubtful – it’s even better warmed up the next day.