- simmer, covered, 1-1/2 hours.
- Add apples; cook, covered, 30-45 minutes longer or until beef and
- apples are tender. Skim fat. If desired, serve stew with rice.
- Yield: 8 servings (2 quarts).
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutritional Facts: 1 cup (calculated without rice) equals 339 calories, 13 g fat (4 g saturated fat), 88 mg cholesterol, 905 mg sodium, 24 g carbohydrate, 2 g fiber, 29 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.