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Moroccan Apple Beef Stew Recipe

Moroccan Apple Beef Stew Recipe

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 YIELD:8 servings


  • 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.
  • 4. 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).

Nutritional Facts

1 cup (calculated without rice): 339 calories, 13g fat (4g saturated fat), 88mg cholesterol, 905mg sodium, 24g carbohydrate (14g sugars, 2g fiber), 29g protein.

Reviews for Moroccan Apple Beef Stew

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smstillinger User ID: 3094333 124891
Reviewed Aug. 26, 2014

"This was really good. It smelled amazing while it was cooking. Both my kids (even the picky one) asked for seconds! The prunes (dried plums) completely disintegrated into the sauce, so there were no issues with "What is this black thing?""

kyle1987 User ID: 1583898 189740
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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Wine Pairings

Light-Bodied Red Wine

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