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.
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Serving Size1 Serving
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Yields8 Servings
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Prep Time20 mins
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Cook Time2 hours
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Total Time2 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
- 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.
- Brown beef cubes, adding more oil as needed. Remove beef with a slotted spoon and set aside.
- 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.
- Add apples; cook, covered, until beef and apples are tender, 30-45 minutes longer. Skim fat. If desired, serve stew over rice or couscous.