Apple Beef Stew

Name: Apple Beef Stew
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps apple juice; 2 mediums apples, peeled and cut into wedges; 2 bay leaves; 907 grams boneless beef chuck roast, cut into 1-inch cubes; 2 Tbsps butter; 2 mediums carrots, sliced; 2 Tbsps all-purpose flour; 2 mediums onions, cut into wedges; 0 teaspoons salt; 473 milliliters water; 2 whole allspice

Apple Beef Stew is a main course that serves 4. This recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains about 45g of protein, 32g of fat, and a total of 558 calories. It will be a hit at your Autumn event. Head to the store and pick up apple juice, onions, water, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 5 minutes.

Instructions

In a Dutch oven, over medium heat, brown beef in butter.

Ingredients you will need

Butter

Beef

Equipment you will use

Dutch Oven

Add onions; cook until lightly browned.

Ingredients you will need

Onion

Sprinkle with flour and salt. Gradually add water and apple juice. Bring to a boil; cook and stir for 2 minutes.

Ingredients you will need

Apple Juice

All Purpose Flour

Water

Salt

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.

Ingredients you will need

Bay Leaves

Allspice

Clove

Equipment you will use

Cheesecloth

Add to pan.

Equipment you will use

Frying Pan

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

Ingredients you will need

Meat

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.

Ingredients you will need

Carrot

Apple

Meat

Equipment

Dutch Oven

Cheesecloth

Frying Pan

Ingredients

Servings:

2Tbsps

apple juice 2mediums

apples, peeled and cut into wedges 2

bay leaves 907grams

boneless beef chuck roast, cut into 1-inch cubes 2Tbsps

butter 2mediums

carrots, sliced 2Tbsps

all-purpose flour 2mediums

onions, cut into wedges 0teaspoons

salt 473milliliters

water 2

whole allspice

Recommended wine: Shiraz, Cabernet Sauvignon, Malbec

Beef Stew works really well with Shiraz, Cabernet Sauvignon, and Malbec. These full-bodied red wines are the perfect accompaniment for hearty beef stew. The Kilikanoon Covenant Shiraz with a 4.5 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Kilikanoon Covenant Shiraz

The 2008 Covenant is bright red in color with youthful crimson hues. The nose exudes notes oflicorice, coffee grinds and savory, black olives married with spicy French oak char. Dark,spicy aromas carry over impressively to the palate. Its seamless mouthfeel and texturalqualities combine seductively with the oak to provide a lingering, fine grained finish.