The flavors of allspice, onion and apple season this beef stew just enough to give it the hint of autumn. Serve the stew over baked potatoes to please the family or with wild rice for company. Preparation time: 30 minutes. Cooking time: 2 to 2 1/2 hours. Oven temperature: 350 degrees.

FOR 4 SERVINGS YOU WILL NEED:

2 lbs. lean beef stew meat
1 1/2 tsp. sugar
1 1/2 tsp. salt
2/3 tsp. whole allspice
1 bay leaf
1 c. apple cider
1 can (10 1/2 oz.) beef broth
4 carrots, peeled, cut in 2 inch chunks
4 sm. onions, quartered
2 tbsp. cornstarch
1/2 c. water

1. Heat heavy casserole with tight-fitting lid over high heat. Trim fatty edges from meat. Add fat to the hot pan to grease bottom. Remove pieces and discard.

2. Cut meat into 2 inch cubes. Brown quickly, stirring. Sprinkle sugar over meat and brown until sugar caramelizes (this gives a rich brown color).

3. Add salt, allspice, bay leaf, cider, and beef broth. Bring to boiling. Add carrots and onions.

4. Return to simmer. Cover and place in oven. Cook at 350 degrees for 2 to 2 1/2 hours.

5. Stir cornstarch into water. Stir mixture into stew. Cook until thickened. Serve immediately. Or, cool, refrigerate and reheat the next day. Good served with: Tossed green salad, hot French bread, baked apples for dessert, which can bake in the same oven.

TIPS: As with most stews, this stew improves in flavor if served the next day.

FOR 2 SERVINGS: Half of the ingredients. FOR 8 SERVINGS: Double the ingredients, but reduce the beef broth to 1 1/2 cans.