Best 2 Moroccan Apple Beef Stew Recipes

Tantalize your taste buds with the exotic flavors of Moroccan Apple Beef Stew, a culinary delight that harmoniously blends the sweet and savory. This traditional Moroccan dish is a symphony of flavors, where tender beef slow-cooked in a fragrant blend of spices meets the refreshing tartness of apples. As the stew simmers, the beef absorbs the rich flavors of ginger, saffron, and cumin, creating a delectable and aromatic broth. The addition of apples lends a delightful sweetness that balances the savory spices, while the almonds and honey add a touch of texture and a subtle hint of sweetness. Accompanying this main course are two complementary recipes: fluffy and aromatic Basmati Rice, the perfect accompaniment to soak up the flavorful stew, and a refreshing Moroccan Carrot Salad, a vibrant medley of crisp carrots, zesty orange segments, and a hint of fragrant cumin.

Let's cook with our recipes!

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:

Choose the right cut of beef: Beef chuck roast is a good option for this stew, as it is a tough cut of meat that will become tender when braised in the slow cooker.
Brown the beef before cooking: Browning the beef before adding it to the slow cooker will help to develop its flavor and give the stew a richer color.
Use a variety of vegetables: This recipe calls for a variety of vegetables, including carrots, celery, onions, and potatoes. You can also add other vegetables, such as zucchini, bell peppers, or mushrooms.
Add some spices: This recipe uses a variety of spices, including cumin, paprika, and cinnamon. You can also add other spices, such as coriander, ginger, or cardamom.
Cook the stew on low for a long time: This stew is best cooked on low for at least 8 hours, or overnight. This will allow the flavors to meld and the beef to become very tender.
Serve the stew with your favorite sides: This stew can be served with a variety of sides, such as rice, mashed potatoes, or bread.

Conclusion:

Moroccan apple beef stew is a delicious and easy-to-make dish that is perfect for a cold winter day. The stew is made with a variety of vegetables and spices, and the beef is cooked until it is fall-apart tender. Serve the stew with your favorite sides and enjoy!