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Moroccan Apple Beef Stew Recipe
Moroccan Apple Beef Stew Recipe photo by Taste of Home

Moroccan Apple Beef Stew Recipe

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I love the mix of sweet and savory flavors in this stew. It's the perfect blend of adventurous and comforting, and makes a fun dish to share with guests. —Trisha Kruse, Eagle, Idaho
TOTAL TIME: Prep: 20 min. Cook: 2 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 2 hours
MAKES: 8 servings

Ingredients

  • 1-1/4 teaspoons salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground allspice
  • 2-1/2 pounds beef stew meat, cut into 1-inch pieces
  • 2 to 3 tablespoons olive oil
  • 1 large onion, chopped (about 2 cups)
  • 3 garlic cloves, minced
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) beef broth
  • 1 cup pitted dried plums, coarsely chopped
  • 1 tablespoon honey
  • 2 medium Fuji or Gala apples, peeled and cut into 1-1/2-inch pieces
  • Hot cooked rice or couscous, optional

Nutritional Facts

1 cup (calculated without rice) equals 339 calories, 13 g fat (4 g saturated fat), 88 mg cholesterol, 905 mg sodium, 24 g carbohydrate, 2 g fiber, 29 g protein.

Directions

  1. Mix salt, cinnamon, pepper and allspice; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat.
  2. Brown beef in batches, adding additional oil as necessary. Remove beef with a slotted spoon.
  3. Add onion to same pan; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato sauce, broth, dried plums and honey. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours.
  4. Add apples; cook, covered, 30-45 minutes longer or until beef and apples are tender. Skim fat. If desired, serve stew with rice. Yield: 8 servings (2 quarts).
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Originally published as Moroccan Apple Beef Stew in Simple & Delicious August/September 2014

Nutritional Facts

1 cup (calculated without rice) equals 339 calories, 13 g fat (4 g saturated fat), 88 mg cholesterol, 905 mg sodium, 24 g carbohydrate, 2 g fiber, 29 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Moroccan Apple Beef Stew

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Reviewed Jul. 12, 2014

This was quite tasty. However, I picked up dried figs instead of plum. They worked fine. The spices smelled so good when the beef was cooking.

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