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2 lbs boneless Chuck Roast, cut into 1 1/2 inch cubes
2 Tablespoons Butter or 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
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In a large Dutch oven, melt butter over medium heat. Add in beef cubes; cook, stirring often, until browned. Add onions; cook, stirring often, until lightly browned. Sprinkle with flour and salt. Gradually add water and apple juice. Bring to a boil; cook and stir often for 2 minutes. 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. Lower heat; cover and simmer for 1 1/2 hours or until meat is almost tender. ADd carrots and apples; cover and simmer 15-20 minutes longer or until meat, carrots, and potatoes are tender. Take out spice bag and throw away. Thicken if desired with cornstarch.
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