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Apple Beef Stew

 Apple Beef Stew
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.
4 ServingsPrep: 10 min. Cook: 1 hour 55 min.


  • 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, 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

2 of 2

Apple Beef Stew (continued)

Directions (continued)

  • the meat, carrots and apples are tender. Discard spice bag. Thicken
  • if desired. Yield: 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 526 calories, 28 g fat (12 g saturated fat), 163 mg cholesterol, 238 mg sodium, 22 g carbohydrate, 4 g fiber, 46 g protein.