Thursday, May 16, 2013

Apple Beef Stew

(based on a recipe at

2 lbs boneless beef chuck roast, in 1” squares
2 T butter
2 medium onions, cut into wedges
2 T flour
1/8 t salt
2 c water
2 T apple juice
2 bay leaves
2 whole allspice (or 1/4 t ground)
2 whole cloves (or a tad less than 1/4 t ground)
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. (Or use a coffee filter and seal it tightly so the spices can’t get out. Or if you use ground cloves and allspice, just put them and the bay leaf loose in the pot.) 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 or loose bay leaves. Thicken if desired.

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