Moroccan Spiced Beef with Apples


Courtesy of Taste of Home

Bring the warm and complex flavors of Morocco home with this unexpectedly tantalizing dish. The rich flavors pair well with couscous or rice.

  • Serving Size
  • Yields
    5 Servings

Nutrition Facts

  • KCal: 733kal
  • Carbs: 46g
  • Fat: 44g
  • Protein: 40g
  • Sodium: 1656mg


  • 1 ½ teaspoon salt
  • 2 bay leaves
  • 1½ teaspoons ground cinnamon
  • 1 Tablespoon fresh-ground black pepper
  • ½ teaspoon ground allspice
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2-3 Tablespoons canola oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15oz) diced tomatoes
  • 1 box (48 oz) sodium-free beef broth
  • 1 cup prunes, pitted and coarsely chopped
  • 2 Tablespoons honey
  • 2 large Gala or Fuji apples, peeled and diced into ¾-inch pieces


  1. In a large mixing bowl, mix salt, cinnamon, black pepper, allspice and beef. Coat meat well.
  2. In a medium pot, heat canola oil on high heat. Working in batches, sear beef until it is dark brown. Reserve seared beef on a plate.
  3. Reduce heat to medium and add onion and garlic. (Add 1 Tablespoon oil to reduce temperature, if needed.) Cook until softened, about 4-5 minutes.
  4. Add tomatoes, broth, prunes, honey, bay leaves, and beef. Bring to a boil, then reduce heat to a simmer. Cook covered for 1-1 ½ hours.
  5. When beef is almost tender, add apples and cook for 30-40 more minutes.
  6. Serve with whole wheat rice or couscous.