Apple Beef Stew

• 2 pounds boneless beef chuck roast, cut into 1-inch cubes
• 2 tablespoons butter
• 2 medium onions, cut into wedges
• 2 tablespoons 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

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.

boneless beef chuck roast, butter, onions, flour, salt, water, apple juice, bay leaves, allspice, cloves, carrots, apples

Taken from www.tasteofhome.com/recipes/apple-beef-stew/ (may not work)