MOROCCAN APPLE BEEF STEW

Moroccan Apple Beef Stew image

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

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Previous Next

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

Steps:

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 more oil as necessary. Remove beef with a slotted spoon., 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. , Add apples; cook, covered, until beef and apples are tender, 30-45 minutes longer. Skim fat. If desired, serve stew with rice or couscous. 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.

Nutrition Facts : Calories 339 calories, Fat 13g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 905mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 2g fiber), Protein 29g protein.