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Prep Time: 10 Minutes Cook Time: 115 Minutes |
Ready In: 125 Minutes Servings: 4 |
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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 |
Directions:
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.
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