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Apple Beef Stew

2 pounds boneless beef chuck roast, cut into 1-inch cubes
2 tablespoons butter
2 medium onions, cut into wedges
2 tablespoons all-purpose flour
1/8 teaspoon 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

In a Dutch oven or soup kettle, over medium heat, brown beef in

Printed from tasteofhome.com Jul 20, 2008

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Apple Beef Stew cont.

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.