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Moroccan Beef & Apple Stew Recipe

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I like to cook various dishes from around the world, so when I found a recipe for Moroccan tagine, I adapted it to our family's tastes. It starts off a bit sweet and ends with a spicy bite.—Dawn Elliott, Greenville, Michigan
TOTAL TIME: Prep: 25 min. + chilling Cook: 2-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + chilling Cook: 2-1/2 hours
MAKES: 8 servings

Ingredients

  • 1-3/4 pounds beef stew meat
  • 5 tablespoons Mrs. Dash Caribbean Citrus seasoning blend, divided
  • 1/2 cup butter, cubed, divided
  • 4 medium onions, coarsely chopped
  • 2 celery ribs, cut into 1/8-inch slices
  • 4 garlic cloves, minced
  • 2 cups beef broth
  • 3 medium sweet potatoes, peeled and cubed (about 5 cups)
  • 4 medium Granny Smith apples, peeled and cut into 1-1/2-inch pieces
  • 4 medium carrots, cut into 1/2-inch slices
  • 1 cup apple butter
  • 1/4 cup minced fresh cilantro
  • Hot cooked couscous

Directions

  1. In a large bowl, toss beef with 4 tablespoons seasoning blend. Refrigerate, covered, 30 minutes.
  2. In a Dutch oven, heat 1/4 cup butter over medium heat. Brown beef in batches. Remove with a slotted spoon.
  3. In same pan, melt remaining butter. Add onions, celery and remaining seasoning blend; cook and stir 6-8 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in broth. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours.
  4. Stir in sweet potatoes, apples, carrots and apple butter. Cook, covered, 30-40 minutes longer or until meat and vegetables are tender. Sprinkle with cilantro. Serve with couscous. Yield: 8 servings.
Originally published as Moroccan Beef and Apple stew in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Light-Bodied Red Wine

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

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