Apple and Beef Stew with Moroccan Spices

Description

Inspired by Taste of Home

Apples and tender beef pair beautifully in this sumptuous and comforting stew.

  • Serving Size
    1 Serving
  • Yields
    8 Servings
  • Prep Time
    20 mins
  • Cook Time
    2 hours
  • Total Time
    2 hours, 20 mins

Ingredients

  • 1-1/4 teaspoons salt
  • 1 teaspoon cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground allspice
  • ¼ teaspoon cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon dried chili peppers
  • 2-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 2-3 tablespoons olive oil
  • 1 large onion, chopped
  • 4 fresh garlic cloves, minced
  • 1 can (15 ounces) tomato sauce
  • 14-1/2 ounces canned or boxed beef broth
  • 1 cup dried apricots, chopped
  • 1 tablespoon honey or agave syrup
  • 2 medium Fuji or Gala apples, peeled and cut into 1-1/2-inch pieces
  • Hot cooked rice or couscous, optional

Instructions

  1. Mix all the dry spices together, then sprinkle them over the cubed beef and toss to coat. In a Dutch oven, heat 2-3 tablespoons oil over medium heat.
  2. Brown beef cubes, adding more oil as needed. Remove beef with a slotted spoon and set aside.
  3. Add onion to same pan; stir and cook until translucent, about 6-8 minutes. Add garlic; cook 1 minute longer. Stir in tomato sauce, broth, dried apricots, 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 over rice or couscous.