Taste of Home
Moroccan Apple Beef Stew
TOTAL TIME: Prep: 20 min. Cook: 2 hours
YIELD: 8 servings (2 quarts).
I love the mix of sweet and savory flavors in this hearty stew. It's the perfect blend of adventurous and comforting, and makes a fun dish to share with guests. —Trisha Kruse, Eagle, Idaho
Ingredients
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1-1/4 teaspoons salt
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1/2 teaspoon ground cinnamon
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1/2 teaspoon pepper
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1/4 teaspoon ground allspice
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2-1/2 pounds beef stew meat, cut into 1-inch pieces
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2 to 3 tablespoons olive oil
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1 large onion, chopped (about 2 cups)
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3 garlic cloves, minced
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1 can (15 ounces) tomato sauce
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1 can (14-1/2 ounces) beef broth
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1 cup pitted dried plums (prunes), coarsely chopped
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1 tablespoon honey
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2 medium Fuji or Gala apples, peeled and cut into 1-1/2-inch pieces
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Hot cooked rice or couscous, optional
Directions
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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.
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2.
Brown beef in batches, adding more oil as necessary. Remove beef with a slotted spoon.
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3.
Add onion to same pan; cook and stir until tender, 6-8 minutes. 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.
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4.
Add apples; cook, covered, until beef and apples are tender, 30-45 minutes longer. Skim fat. If desired, serve stew with rice or couscous.
Nutrition Facts
1 cup: 339 calories, 13g fat (4g saturated fat), 88mg cholesterol, 905mg sodium, 24g carbohydrate (14g sugars, 2g fiber), 29g protein.
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