DIRECTIONS

In a Dutch oven or soup kettle, over medium heat, brown beef in butter. Add onions; cook until lightly browned. Sprinkle with flour and salt. Gradually add water and apple juice. Bring to a boil; cook and stir for 2 minutes.
    Place bay leaves, allspice and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan.
    Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. Add carrots and apples; cover and simmer 15 minutes longer or until meat, carrots and apples are tender. Discard spice bag. Thicken if desired. Yield: 4 servings.