Categories: Beef, Main Dish, Stew

Ingredients

• 2 lbs boneless chuck roast, cut into 1 1/2 inch cubes (or you can use boneless stew meat)
• 2 tablespoons butter or 2 tablespoons margarine
• 2 medium onions, cut into wedges
• 2 tablespoons all-purpose flour
• 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

Directions

1. In a large Dutch oven, melt butter over medium heat.

2. Add in beef cubes; cook, stirring often, until browned. 3 Add onions; cook, stirring often, until lightly browned.

3. Sprinkle with flour and salt.

4. Gradually add water and apple juice.

5. Bring to a boil; cook and stir often for 2 minutes.

6. Put bay leaf, allspice, and cloves in a double thickness of cheesecloth; tie up corners, using string, to form a bag; add to Dutch oven.

7. Lower heat; cover and simmer for 1 1/2 hours or until meat is almost tender.

8. Add carrots and apples; cover and simmer 15-20 minutes longer or until meat, carrots, and potatoes are tender.

9. Take out spice bag and throw away. 11 Thicken if desired with cornstarch.

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