Ingredients
1/2 pound boneless beef chuck roast3/4 cup water1 small apple, thinly sliced1 small onion, thinly sliced1/4 teaspoon salt, optional1/4 teaspoon pepper4 small new potatoes, halved2 cabbage wedges (about 2 inches thick)1 can (14-1/2 ounces) stewed tomatoes1-1/2 teaspoons cornstarch1-1/2 teaspoons water
Preparation
Trim fat from meat and cut into 1-in. cubes; brown in a skillet coated with cooking spray. Add water, apple, onion, salt if desired and pepper. Cover and simmer for 1-1/4 hours.
Add potatoes and cabbage; cover and simmer for 35 minutes or until vegetables are tender. Stir in tomatoes; cover and simmer for 10 minutes. Blend cornstarch and water; stir into skillet. Bring to a boil; cook and stir for 2 minutes.
