Best 2 Moroccan Beef Apple Stew Recipes

Tantalize your taste buds with the captivating flavors of Moroccan beef apple stew, a culinary masterpiece that seamlessly blends the richness of beef with the sweet and tangy notes of apples. Embark on a journey to savor the delights of this enticing dish, as we explore the depths of its flavors, unravel its origins, and provide you with a step-by-step guide to recreate this mouthwatering experience in your own kitchen. Let's delve into the world of Moroccan beef apple stew, a testament to the vibrant tapestry of flavors that define Moroccan cuisine.

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MOROCCAN APPLE BEEF STEW

Moroccan Apple Beef Stew image

I love the mix of sweet and savory flavors in this stew. It's the perfect blend of adventurous and comforting, and makes a fun dish to share with guests. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

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 (prunes), 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

Steps:

Mix salt, cinnamon, pepper and allspice; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat. , Brown beef in batches, adding more oil as necessary. Remove beef with a slotted spoon., 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. , Add apples; cook, covered, until beef and apples are tender, 30-45 minutes longer. Skim fat. If desired, serve stew with rice or couscous. Freeze option: 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.

Nutrition Facts : Calories 339 calories, Fat 13g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 905mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 2g fiber), Protein 29g protein.

MOROCCAN BEEF & APPLE STEW

Moroccan Beef & Apple Stew image

I like to cook various dishes from around the world, so when I found a recipe for Moroccan tagine, I adapted it to our family's tastes. It starts off a bit sweet and ends with a spicy bite.-Dawn Elliott, Greenville, Michigan

Provided by Taste of Home

Categories Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1-3/4 pounds beef stew meat
5 tablespoons Mrs. Dash Caribbean Citrus seasoning blend, divided
1/2 cup butter, cubed, divided
4 medium onions, coarsely chopped
2 celery ribs, cut into 1/8-inch slices
4 garlic cloves, minced
2 cups beef broth
3 medium sweet potatoes, peeled and cubed (about 5 cups)
4 medium Granny Smith apples, peeled and cut into 1-1/2-inch pieces
4 medium carrots, cut into 1/2-inch slices
1 cup apple butter
1/4 cup minced fresh cilantro
Hot cooked couscous

Steps:

In a large bowl, toss beef with 4 tablespoons seasoning blend. Refrigerate, covered, 30 minutes., In a Dutch oven, heat 1/4 cup butter over medium heat. Brown beef in batches. Remove with a slotted spoon., In same pan, melt remaining butter. Add onions, celery and remaining seasoning blend; cook and stir until vegetables , are tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., Stir in sweet potatoes, apples, carrots and apple butter. Cook, covered, 30-40 minutes longer or until meat and vegetables are tender. Sprinkle with cilantro. Serve with couscous.

Nutrition Facts : Calories 449 calories, Fat 19g fat (10g saturated fat), Cholesterol 92mg cholesterol, Sodium 398mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 6g fiber), Protein 22g protein.

Tips:

For a richer flavor, use bone-in beef short ribs or chuck roast.
If you don't have apple cider vinegar, you can substitute white wine vinegar or red wine vinegar.
To make the stew ahead of time, cook it according to the recipe and then let it cool completely. Store the stew in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the stew over medium heat until warmed through.
Serve the stew with mashed potatoes, egg noodles, or rice.

Conclusion:

Moroccan beef and apple stew is an easy and flavorful dish that is perfect for a weeknight meal. The beef is braised in a sweet and savory sauce with apples, onions, and spices. The result is a tender and succulent stew that is sure to please everyone at the table.