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Apple Beef Stew
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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 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
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Printed from tasteofhome.com Jul 23, 2008Copyright Reiman Media Group, Inc © 2008 |