- 1/3 cup [45 g] flour
- 1/2 teaspoon [2.5 mL] paprika
- 1/4 teaspoon [1 mL] oregano
- Salt and pepper, to taste
- 2 pounds [1 kg] stewing beef cubes
- 3 tablespoons [45 mL] oil
- 1 large onion, chopped
- 4 to 6 cups [1 to 1.5 L] pure, fresh from the orchard, apple juice
- 2 pounds [900 g] carrots, peeled then cut into strips
- 1 cup [250 mL] celery, cut into strips
- 1 turnip, peeled then cut into strips
- 2 medium apples
- 1 bay leaf
- 1 teaspoon [5 mL] salt
- 1/4 teaspoon [1 mL] pepper
- 1 teaspoon [5 mL] apple mustard, from the orchard
|
- Mix together flour, paprika, oregano, salt and pepper to taste; mix in beef cubes until coated.
- Heat oil into a casserole; brown beef cubes.
- Add chopped onion then pour in half of apple juice; bring to a boil.
- Cover and leave to simmer slowly for approximately 1 hour.
- Towards the end of coking time, peel, core and cut apple into pieces
- Add carrot, celery and turnip strips, apple pieces, bay leaf, salt, pepper and apple mustard to beef cubes mixture.
- Leave to simmer for 30 minutes more, stirring in all, or to taste, of remaining apple juice.
|
