Apple Day Dinner: Apple Beef Stew

So it is that time of year again when we Squirrels get to celebrate Apple Day. I loved going to our dining hall on Apple Day for the candied apples, apple turnovers and all the many apple inspired dishes. I miss those days and I decided last year to make apple inspired dishes every Apple Day to share one of my college traditions with my children. This year I am going to attempt making an Apple beef stew based on a recipe I found on I love beef stew, apples and fall. Since fall happens to be soup season it makes perfect sense that I make a stew. I will share a picture of what this stew looks like after tonight’s dinner. Thank you for stopping and for reading 🙂

* Prep: 10 min. Cook: 1 hour 55 min.

* Yield: 4 Servings


  • 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 Spice Islands® Bay Leaves
  • 2 whole allspice
  • 2 whole cloves
  • 2 medium carrots, sliced
  • 2 medium apples, peeled and cut into wedges


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

Nutritional Facts 1 serving (1 cup) equals 526 calories, 28 g fat (12 g saturated fat), 163 mg cholesterol, 238 mg sodium, 22 g carbohydrate, 4 g fiber, 46 g protein.

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