Apple and Beef Stew

• 2 lbs boneless chuck roast, cut into 1 1/2 inch cubes (or you can use boneless stew meat)
• 2 tablespoons butter or 2 tablespoons 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

1. In a large Dutch oven, melt butter over medium heat.
2. Add in beef cubes; cook, stirring often, until browned.
3. Add onions; cook, stirring often, until lightly browned.
4. Sprinkle with flour and salt.
5. Gradually add water and apple juice.
6. Bring to a boil; cook and stir often for 2 minutes.
7. 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.
8. Lower heat; cover and simmer for 1 1/2 hours or until meat is almost tender.
9. ADd carrots and apples; cover and simmer 15-20 minutes longer or until meat, carrots, and potatoes are tender.
10. Take out spice bag and throw away.
11. Thicken if desired with cornstarch.

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

Taken from www.food.com/recipe/apple-and-beef-stew-56415 (may not work)