Apple Beef Stew

Photo: psfreeman

Just about everyone has a recipe they know by heart. This one is easy because all the ingredients (except the salt) are in measurements of two. Originally published as Apple Beef Stew in Country August/September 1999.

Yield: 4 servings
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Ingredients

  • 2 pound(s) boneless beef chuck roast, cut into 1-inch cubes
  • 2 tablespoon(s) butter
  • 2 medium onions, cut into wedges
  • 2 tablespoon(s) all-purpose flour
  • 1/8 teaspoon(s) salt
  • 2 cup(s) water
  • 2 tablespoon(s) apple juice
  • 2 bay leaves
  • 2 whole allspice
  • 2 whole cloves
  • 2 medium carrots, sliced
  • 2 medium apples, peeled and cut into wedges

Preparation

  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.
July 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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