Apple Cider Beef Stew
- 1-1/2 cups potatoes
- 2 pounds stewing beef cubes
- 7 tablespoons all purpose white flour
- 1/4 teaspoon black pepper
- 1/4 teaspoon thyme
- 3 tablespoons canola oil
- 1-1/2 cups carrots
- 1 cup onion
- 1/2 cup celery
- 1 cup apples, peeled
- 2 cups apple cider
- 1-1/2 cups water
- 2 tablespoons apple cider vinegar
- Dice potatoes into 1/2-inch cubes and soak or double-boil to reduce potassium if you are on a low potassium diet. (See details in helpful hints).
- Mix together 3 tablespoons of the flour, black pepper and thyme.
- Coat beef with flour mixture.
- In a skillet heat oil and brown beef pieces. Set aside.
- Slice carrots, dice onion, celery and peeled apple.
- In Crock-Pot®, layer ingredients as follows: carrots, boiled potatoes, onions, celery, browned beef, and diced apple.
- Mix together cider, 1 cup water and vinegar.
- Pour over ingredients in Crock-Pot and cook on low setting for 8-10 hours.
- Before serving, turn Crock-Pot on high. Mix remaining 4 tablespoons flour with 1/2 cup water. Stir into Crock-Pot to thicken stew.
Nutrients per serving
- Calories 365
- Protein 33 g
- Carbohydrates 20 g
- Fat 17 g
- Cholesterol 73 mg
- Sodium 80 mg
- Potassium 540 mg
- Phosphorus 234 mg
- Calcium 36 mg
- Fiber 2.2 g
Renal and renal diabetic food choices
- 3-1/2 meat
- 1 starch
- 2 vegetable, medium potassium
- Potatoes are very high in potassium but you can remove part of the potassium by using one of these methods:
- Double cook method: Peel and dice potatoes. Place in a large pot of water and bring to a boil. Drain the water and add fresh water to the pot. Bring to a boil, cook for 10 minutes then drain and set aside.
- Leaching method: Peel and dice potatoes. Place in a large pot of warm tap water and soak for 2 to 4 hours. Drain and set aside.
- If you are not on a potassium restricted diet you can skip the above step.