Sunday, May 29, 2016
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.
2 pounds boneless beef chuck roast; cut into 1-inch cubes 2 tablespoons apple juice
2 tablespoons butter 2 bay leaves
2 medium onions; cut into wedges 2 whole allspice
2 tablespoons all-purpose flour 2 whole cloves
1/8 teaspoon salt 2 medium carrots; sliced
2 cups water 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 the meat, carrots and apples are tender. Discard spice bag. Thicken if desired.