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Irish Beef Stew

3 tablespoons of all-purpose flour
3 pounds of lean boned beef chuck roast, trimmed of fat and cut into 1-inch pieces
1/2 cup of apple juice
2 teaspoons of olive oil
1 cup of chicken stock
3 cups of chopped onions
1 tablespoon of minced garlic
1 can (28-ounces) of whole tomatoes, chopped (with juice)
3 cups of cubed red potatoes (with skin)
1/2 cup of chopped carrots
1/2 teaspoon of salt
1/2 teaspoon of ground black pepper
1/4 teaspoon of ground red pepper

Place the flour in a shallow dish. Dredge the beef in the flour, coating all sides. In a Dutch oven, combine the apple juice and oil. Bring to a boil over medium-high heat. Add the beef. Cook, stirring, for 5 minutes, or until browned. Transfer the beef to a plate. Add the stock to the pot. Bring to a boil, scraping to loosen any browned bits from the bottom. Add the onions and garlic. Cook, stirring, for 5 minutes, or until the onions are soft but not browned. Add the tomatoes, potatoes, carrots, and beef. Bring to a boil. Reduce the heat to medium. Cover and cook for 35 minutes, or until the beef is no longer pink in the center. Add the salt, black pepper, and red pepper. Stir to combine. Serves 6 to 8.

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