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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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. Ingredients:
2 pounds boneless beef chuck roast, cut into 1-inch cubes |
2 tablespoons butter |
2 medium onions, cut into wedges |
2 tablespoons king arthur unbleached all-purpose flour |
1/8 teaspoon 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 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. Yield: 4 servings.
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