Fall & Winter Apple Beef Stew

This is an adaptation of an old standby family favorite I developed years ago. The "apple pie" seasonings make it a little different and blend well with the rich flavor of grass-finished local beef.

Ingredients:

6T olive oil
1 1/2 onion, large, sliced thin
4-5 cl. garlic, minced
1 apple, med and sweet
2 lb. beef cubes--med. diced ( I cut the pieces once or twice each.)
2 T flour
8 oz. apple cider + 8 oz. water
2 T Worcestershire Sauce
2 T molasses
1 T Balsamic vinegar
1/4 t ground clove
1 t cinnamon
to taste:
salt
black pepper

5 new potatoes, peeled and cut to 1/2 in. dice
2 carrots, sliced

Directions:

Prep onions, apple, garlic, meat. In Dutch oven or thick pot, add 3T oil and sear the meat on high heat. Sprinkle in the flour and heat through. It will absorb most of the liquid from the meatt. Remove from pot. Add 3 more T oil. Saute onions and apples. Soften on high, then reduce to low, add garlic and caramelize 10 min. Add meat back in with any juice. Add all spices molasses, Worcestershire sauce, and vinegar. Heat through. Add 2 c cider+ water. Bring to boil, then turn to simmer very low and let braise for 1-2 hrs.

Add potatoes and carrots. Add water or stock to cover. Cook until the carrots are soft--20 min. or so. Adjust salt and pepper.

Serve with thick bread or over it.