Apple and Beef Stew

Name: Apple and Beef Stew
Ingredients: 2 lbs boneless chuck roast, cut into 1 1/2 inch cubes (or you can use boneless stew meat); 2 tablespoons butter or 2 tablespoons margarine; 2 medium onions, cut into wedges; 2 tablespoons all-purpose flour; salt; 2 cups water; 2 tablespoons apple juice; 2 bay leaves; 2 whole allspice; 2 whole cloves; 2 medium carrots, sliced; 2 medium apples, peeled and cut into wedges

12 ingredients

11 steps

Ingredients

2 lbs boneless chuck roast, cut into 1 1/2 inch cubes (or you can use boneless stew meat)
2 tablespoons butter or 2 tablespoons margarine
2 medium onions, cut into wedges
2 tablespoons all-purpose flour
salt
2 cups water
2 tablespoons apple juice
2 bay leaves
2 whole allspice
2 whole cloves
2 medium carrots, sliced
2 medium apples, peeled and cut into wedges

Directions

1

In a large Dutch oven, melt butter over medium heat.
2

Add in beef cubes; cook, stirring often, until browned.
3

Add onions; cook, stirring often, until lightly browned.
4

Sprinkle with flour and salt.
5

Gradually add water and apple juice.
6

Bring to a boil; cook and stir often for 2 minutes.
7

Put bay leaf, allspice, and cloves in a double thickness of cheesecloth; tie up corners, using string, to form a bag; add to Dutch oven.
8

Lower heat; cover and simmer for 1 1/2 hours or until meat is almost tender.
9

ADd carrots and apples; cover and simmer 15-20 minutes longer or until meat, carrots, and potatoes are tender.
10

Take out spice bag and throw away.
11

Thicken if desired with cornstarch.