Spiced Beef Stew

• 2 lb. lean beef stew
• 1 1/2 tsp. sugar
• 1 1/2 tsp. salt
• 2/3 tsp. whole allspice
• 1 bay leaf
• 1 c. apple cider
• 1 (10 1/2 oz.) can beef broth
• 4 carrots, peeled and cut in 2-inch chunks
• 4 small onions, quartered
• 2 Tbsp. cornstarch
• 1/2 c. water

1. Heat heavy casserole with tight-fitting lid over high heat. Trim fatty edges from meat.
2. Add fat to the hot pan to grease bottom.
3. Remove pieces and discard.
4. Cut meat into 2 inch cubes. Brown quickly, stirring.
5. Sprinkle sugar over meat and brown until the sugar caramelizes (this gives a rich brown color).
6. Add salt, allspice, bay leaf, cider and beef broth; bring to boiling.
7. Add carrots and onions.
8. Return to simmer.
9. Cover and place in oven. Stir cornstarch into water.
10. Stir mixture into stew and cook until thickened.
11. Makes 4 servings.

lean beef stew, sugar, salt, whole allspice, bay leaf, apple cider, beef broth, carrots, onions, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=856476 (may not work)