Ingredients

　　2 pounds beef stew meat

　　1 teaspoon salt

　　Pinch of pepper

　　1/3 cup all-purpose flour

　　2 tablespoons vegetable shortening

　　1 large onion, quartered

　　1 cup apple juice

　　2 medium unpeeled cooking apples, sliced

　　3 carrots, cut into long, narrow strips

　　1 cup diced celery

　　1 bay leaf

　　1/4 teaspoon dried oregano

　　Sprinkle the meat with salt and pepper, then dredge it in the flour. Heat the shortening in a heavy skillet. Add the meat and cook until browned on all sides. Add the onion. Pour in the apple juice and bring to a boil. Cover and simmer for about 1 1/2 hours, or until the meat is tender. Place the apples, carrots, and celery in a casserole, then pour the stew into the casserole. Add the bay leaf and oregano and bake at 350 degrees for 30 minutes. Remove and discard the bay leaf. Serve the stew over mashed potatoes or rice.

　　Paula Deen's Kitchen Classics