Apple Beef Stew Recipe

5 6 4
Apple Beef Stew Recipe
Apple Beef Stew Recipe photo by Taste of Home
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Apple Beef Stew Recipe

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5 6 4
Publisher Photo
Just about everyone has a recipe they know by heart. Well, this is mine. It's easy because all the ingredients (except the salt) are in measurements of two.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour 55 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour 55 min.

Ingredients

  • 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

Directions

In a Dutch oven, 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 the 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 the meat, carrots and apples are tender. Discard spice bag. Thicken if desired. Yield: 4 servings.
Originally published as Apple Beef Stew in Country August/September 1999, p49

Nutritional Facts

1 cup: 526 calories, 28g fat (12g saturated fat), 163mg cholesterol, 238mg sodium, 22g carbohydrate (14g sugars, 4g fiber), 46g protein.

  • 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
  1. In a Dutch oven, 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.
  2. Place the 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.
  3. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
  4. Add carrots and apples; cover and simmer 15 minutes longer or until the meat, carrots and apples are tender. Discard spice bag. Thicken if desired. Yield: 4 servings.
Originally published as Apple Beef Stew in Country August/September 1999, p49

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Reviews forApple Beef Stew

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MY REVIEW
crankyankee User ID: 7233510 34371
Reviewed Oct. 19, 2013

"needs more carrots otherwise really good"

MY REVIEW
StitchCrazy68 User ID: 6276698 25185
Reviewed Dec. 23, 2011

"For ASH_21:

there is ground allspice and whole allspice seeds"

MY REVIEW
cr_1295 User ID: 5888497 70807
Reviewed Oct. 24, 2011

"Very good stew...very fun and fallish! Used a coffee filter instead of cheesecloth for spice bag though."

MY REVIEW
ash21 User ID: 4051219 55925
Reviewed Mar. 8, 2011

"I'm confused.... what is (2) whole allspice?"

MY REVIEW
HDMac_WA User ID: 226085 34263
Reviewed Jan. 15, 2009

" This does sound very good.  I think it would be fine in the crockpot also, making the house smell so yummy after a hard day at work!  :)
"

MY REVIEW
tyzoedust User ID: 3646903 70794
Reviewed Jan. 15, 2009

"Yummy! My family loved this twist on beef stew. Because all the water boiled down after cooking the beef, I added water enough to cover the veggies, along with some beef bouillon cubes to make the apple flavor more subtle. I also added cubed potatoes because I was nervous that there wouldn't be enough for my family of 5. I'm glad I did, and we ate it all!!"

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