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Moroccan Apple Beef Stew

Total Time

Prep: 20 min. Cook: 2 hours

Makes

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
Moroccan Apple Beef Stew Recipe photo by Taste of Home

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 (prunes), 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

Directions

  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 more oil as necessary. Remove beef with a slotted spoon.
  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.
  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.

Can you freeze Moroccan Apple Beef Stew?

Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

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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