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Moroccan Apple Beef Stew

 Moroccan Apple Beef Stew
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
8 ServingsPrep: 20 min. Cook: 2 hours


  • 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


  • Mix salt, cinnamon, pepper and allspice; sprinkle over beef and toss
  • to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat.
  • Brown beef in batches, adding additional oil as necessary. Remove
  • beef with a slotted spoon.
  • 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;

2 of 2

Moroccan Apple Beef Stew (continued)

Directions (continued)

  • 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.
  • 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.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.