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Craft-Cider Spiked Beef & Bacon Stew 

Recipe courtesy Chef Ilona Daniel



Toss the beef with the salt, pepper, and flour.

Brown the meat in a single layer over high heat with 2 tbsp of the butter.

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.

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.

To continue, deglaze the pan with the cider and return the heat to medium-high; reduce the liquid’s volume by ¼ . Return the beef to the pot along with the beef stock and bay leaves.

Simmer the stew at a low heat for 2-3 hours.

Check the seasoning; add more salt and pepper if needed. Add a splash of vinegar if desired.

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