There are even sweet versions that ax the meat in favor of sugar and more dried fruit, such as raisins or currants. Some people add spices, too, said New York chef Chris Scott, author of “Homage ...

They come from the flower buds of the evergreen tree. Before reaching maturity, they are harvested and dried. They are a crucial element of spiced cider, chai, garam masala, allspice, and pumpkin ...

1. In a Dutch oven, brown beef on all sides in oil over medium-high heat; drain. Add the cider, broth, vinegar, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 1 ¼ ...

2 tablespoons olive oil 14-ounce can beef broth 1½ cups apple cider ¼ cup apple cider vinegar 6 or 7 miniature white and/or orange pumpkins, or half a 5-pound pie pumpkin, or 2 pounds potatoes ...

Add broth, cider and vinegar. Bring to boiling; reduce heat. Simmer, covered, for 1 3/4 hours. Meanwhile, if using miniature pumpkins, cut a 1/2-inch slice from the bottom of each; discard slice.

Pierce the dried Persian limes with a fork and add them to the stew. Cover and simmer for 2-3 hours, stirring occasionally, until the meat and beans are tender. Season with salt and pepper to taste.

MOBILE, Ala. (WKRG) — In today’s Cooking with John, we are making Autumn Beef and Cider Stew with Kelly Palmer, Regional Extension Agent from Brewton, Ala. with Alabama Cattlemen’s Asso… ...