Moroccan Spiced Beef with Apples
- Serving Size1
- Yields5 Servings
- 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
- In a large mixing bowl, mix salt, cinnamon, black pepper, allspice and beef. Coat meat well.
- 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.
- 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.
- 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.
- When beef is almost tender, add apples and cook for 30-40 more minutes.
- Serve with whole wheat rice or couscous.