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 (10 1/2 oz.) can beef broth
4 carrots, peeled, cut in 2-inch chunks
4 sm. onions, quartered
2 tbsp. cornstarch
1/2 c. water

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. Cut meat into 2-inch cubes. Brown quickly, stirring. Sprinkle sugar over meat and brown until sugar caramelizes (this gives a rich brown color). Add salt, allspice, bay leaf, cider, and beef broth.

Bring to boiling. Add carrots and onions. Return to simmer. Cover and place in oven. Cook at 350 degrees for 2 to 2 1/2 hours. Stir cornstarch into water. Stir mixture into stew. Cook until thickened. Serve immediately. Or, cool, refrigerate and reheat the next day.