- 1/3 cup [45 g] flour
- 1 teaspoon [5 mL] salt
- 1/4 teaspoon [1 mL] pepper
- 1/2 teaspoon [2.5 mL] paprika
- 2 pounds [1 kg] beef, into 1 1/2-inch [4-cm] cubes
- 3 tablespoons [45 mL] cooking oil
- 1 large onion, into segments
- 2 cups [500 mL] apple juice [more if needed]
- 2 medium-size apples
- 1 cup [250 mL] celery slices
- 3 large carrots, into 1 1/2 x 1/4-inch [4-cm x 6-mm] sticks
- 1 small turnip, into 1 1/2 x 1/4-inch [4-cm x 6-mm] sticks
- 1 bay leaf
- 1/4 teaspoon [1 mL] oregano
- 1 teaspoon [5 mL] salt
- 1/4 teaspoon [1 mL] pepper
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- Mix together flour, 1 teaspoon [5 mL] salt, 1/4 teaspoon [1 mL] pepper and paprika.
- Coat beef cubes on all sides with seasoned flour.
- Preheat cooking oil into a heavy casserole; brown coated beef cubes on all sides.
- Mix in onion segments and apple juice; bring to a boil.
- Lower heat and cover casserole tightly; simmer for 1 hour, stirring from time to time.
- Peel, core and cut apples into large pieces.
- Add apple pieces to simmering mixture, along with celery slices, carrot and turnip sticks, bay leaf, oregano and remaining salt and pepper.
- Cover casserole; simmer for approximately 1 hour more, until beef cubes are done.
- Vegetables should still be crunchy.
- If desired, pour in more apple juice, while simmering.
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