Moroccan Apple Beef Stew Recipe
- 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
- 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.
Add apples; cook, covered, 30-45 minutes longer or until beef and apples are tender. Skim fat. If desired, serve stew with rice.
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. Yield: 8 servings (2 quarts).
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.