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
Ingredients
- 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
Reviews
I made this exactly the way it was written, and it was fantastic! At first I thought maybe next time I'd add extra prunes, because they seemed to disappear, but the prune flavor survived with this amount. I don't normally like too much sweetness in a main dish - this was just right. Oh, and the aroma while it was simmering was heavenly!
Is there anything you can substitute for the prunes???? Can't stand them.
This was absolutely amazing. Flavors were out of bounds, and the apples and prunes really give this dish a great flavor. Not difficult to make either.
My husband is one of the pickiest eaters I know, so when I ran across this recipe, I was doubtful. He rates it as one of his top 5 favorite meals of all time. The spices are relatively simple, but pack a great punch!
No comment left
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?"
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.