Recipe courtesy Chef Ilona Daniel <\/p>\n","protected":false},"author":4,"featured_media":6837,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","ratings":[],"pei_featured":["beef"],"mussel_link":"","oyster_link":"","lobster_link":"","potato_link":"","beef_link":"https:\/\/islandbeef.ca\/prince-edward-island-certified-beef\/","pei_custom_input":null,"pei_custom_link":null},"recipe_category":[5],"recipe_tag":[8,57],"class_list":["post-6835","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-entree","recipe_tag-beef","recipe_tag-pei-beef"],"acf":{"total_time":{"days":"","hours":"","minutes":""},"servings":{"serving_size":"","serving_range":false},"ingredients_type":"Basic","ingredients":[{"quantity":"","measurement":"","ingredient":"2.5 lbs chuck beef flats cut into 2 inch (4 cm) cubes"},{"quantity":0.330000000000000015543122344752191565930843353271484375,"measurement":"cup","ingredient":"all-purpose flour"},{"quantity":0.5,"measurement":"tsp","ingredient":"salt"},{"quantity":0.25,"measurement":"tsp","ingredient":"pepper"},{"quantity":3,"measurement":"large","ingredient":"onions, thinly sliced"},{"quantity":1,"measurement":"cup","ingredient":"of your favourite craft cider, I am using Red Island Cider Father Walker"},{"quantity":4,"measurement":"tbsp","ingredient":"butter"},{"quantity":8,"measurement":"","ingredient":"slices bacon, finely chopped (I like to pop it into the freezer for 30 minutes to make chopping easier)"},{"quantity":4,"measurement":"","ingredient":"cloves garlic, chopped"},{"quantity":2,"measurement":"cup","ingredient":"no salt added beef stock (if you have the homemade stuff this is the place to use it)"},{"quantity":2,"measurement":"tbsp","ingredient":"brown sugar packed"},{"quantity":2,"measurement":"tsp","ingredient":"thyme leaves"},{"quantity":3,"measurement":"","ingredient":"bay leaves"},{"quantity":"","measurement":"","ingredient":"Chopped parsley for garnish"}],"ingredients_advanced_wrap":null,"directions":[{"step":"Toss the beef with the salt, pepper, and flour."},{"step":"Brown the meat in a single layer over high heat with 2 tbsp of the butter."},{"step":"Remove the beef, and reserve to be added back into the pot. Next, add the bacon to the pot; lower the heat to medium high."},{"step":"Once the bacon begins to become a bit crispy, add in the onions, butter, and the thyme; lower the heat to medium. Slowly caramelize the onions so that they become very soft and sweet, but not crispy; this will take about 35 minutes. After 30 minutes have elapsed, stir through the chopped garlic."},{"step":"To continue, deglaze the pan with the cider and return the heat to medium-high; reduce the liquid\u2019s volume by \u00bc . Return the beef to the pot along with the beef stock and bay leaves."},{"step":"Simmer the stew at a low heat for 2-3 hours."},{"step":"Check the seasoning; add more salt and pepper if needed. Add a splash of vinegar if desired."}],"chefs_tip":"","calories":"","nutritional_info":"","link":"","gallery":""},"yoast_head":"\n