Moroccan Apple Beef Stew

Name: Moroccan Apple Beef Stew
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, 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

14 ingredients

5 steps

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, 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

Directions

1

Mix salt, cinnamon, pepper and allspice; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat.
2

Brown beef in batches, adding additional oil as necessary. Remove beef with a slotted spoon.
3

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.
4

Add apples; cook, covered, until beef and apples are tender, 30-45 minutes longer. Skim fat. If desired, serve stew with rice.
5

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.