Ingredients500g stewing beef, in cubes
2 medium apples
1 large onion
1 tsp juniper berries
2 bay leaves
ground black pepper (to taste)
1 tablespoon plain flour
1 glass red wine
250ml beef stock
Handy HintIn my family, this is usually served with homemade mashed potato. Alternatively, you could put it in an oven dish when it's close to the end of cooking, cover with mash and finish off in the oven, cottage pie-style. Goes well with stewed pears on the side, as well as brussels sprouts.
Core, peel and finely chop the apples
Finely chop the onion
Coat the beef with the flour
In a large saucepan, heat some oil or butter, and gently fry the chopped onion and apple pieces until they soften. Add the beef and brown on all sides. Then turn down the heat very low, and add the wine, stock, cloves, juniper berries, bay leaves and black pepper.
Cover with a lid and simmer over a very low heat, stirring occasionally, for at least 3 hours, until the beef is cooked and very tender, the apple is fully disintegrated and the whole thing has the texture of a lovely thick sauce. Alternatively, after softening the onion and apple and browning the beef, you could transfer to a slow cooker with all the other ingredients and cook on high for 5-7 hours.