Apple Braised Beef
From:	Marielle, Quebec, Quebec, Canada
Comments:	An easy braised beef as we do not have to brown it, just as good reheated on the next day; simply add all meat and vegetables to the slow cooker. It can also be prepared using 2-pound [900-g] each thick slices boiling beef, arranged side-by-side over the bottom of slow cooker; cider vinegar can be used instead of fresh apple juice.
Servings:	6 to 8
Ingredients	Preparation
1 [4-pound / 1.8-kg] piece boiling beef 1/2 teaspoon [2.5 mL] salt 1/4 teaspoon [1 mL] freshly ground black pepper 4 large carrots, peeled then cut into 3-inch [7.6-cm] long pieces 4 large potatoes, peleed and quartered 1 large yellow onion, quartered 2 bay leaves 3 cups [750 mL] water 1/2 cup [125 mL] fresh apple juice 3 tablespoons [45 g] butter, softened [optional] 3 tablespoons [22.5 g] flour [optional]	Remove all visible fat from the piece of beef; pat dry using paper toweling. Transfer beef into slow cooker; salt and pepper. Add carrot, potato and onion pieces along with bay leaves on top of meat. Pour water and fresh apple juice all over meat and vegetables. Cover and cook on 'LOW' for 6 to 8 hours. If desired, to thicken cooking juices, transfer beef and vegetables onto a warm large serving plate. Cover all with al foil To thicken cooking liquid, set temperature on 'HIGH'. Ther should be approximately 3 cups [750 mL] cooking liquid in the slow cooker. Into a small bowl, mix together softened butter and flour. Add to hot liquid whipping until completely melted, and liquid thickened. Slice and serve beef along with vegetables sprinkled with a little of cooking juices, thickened or not. Serve remaining cooking juices into a sauceboat.