1-1/2 pounds lean beef stew meatSalt and ground black pepper
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 cup apple juice (or apple cider)
1-1/2 cups water
1/2 cup chopped onion
1/2 cup sliced celery
2 teaspoons instant beef bouillon granules
1/4 teaspoon garlic powder
1 cup peeled and sliced carrots
1 cup peeled and sliced carrots
2 cups peeled and diced potatoes
1/2 cup frozen green peas
Season beef with salt and pepper and coat with flour. Heat oil in a Dutch oven. Add meat and bown on all sides. Stir in apple juice, water, onion, celery, beef bouillon and garlic powder; bring to a boil. Cover and simmer 30-40 minutes, stirring occasionally. Stir in carrots and potatoes. Cover and simmer another 30 minutes, stirring occasionally, until vegetables and meat are tender. Add peas, cover and cook for another 10 minutes.
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