500 g beef
2 tblsps melted fat
300 g apples
1 onion
1 carrot
pepper, salt

Sear the meat cut into pieces, transfer to a saucepan with thick bottom alternating every layer with browned onion, carrot and sliced apples. Cover with meat stock (up to the top) and stew until done. Add the salt and pepper to taste. Serve with the liquor in which the meat was stewed.