First wash and peel apples and potatoes and cut them into pieces.
Blanch apples and potatoes for 10 minutes in salted water, then drain and set aside.
Flour the meat, then chop the onion and brown it in a knob of butter with the bay leaf.
Also add the meat to the casserole.
Brown it, then add the brandy.
Add apples and potatoes, cover with the broth and cook over medium-low heat for about 20 minutes.
When the broth has withdrawn, add salt and pepper and stir in a knob of butter.
The stew with potatoes and apples is ready: serve and serve immediately.
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