Apple and Beef Stew with Moroccan Spices - New York Apple Association

Ingredients

• 1-1/4 teaspoons salt
• 1 teaspoon cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pepper
• 1/4 teaspoon ground allspice
• ¼ teaspoon cardamom
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon dried chili peppers
• 2-1/2 pounds beef stew meat, cut into 1-inch cubes
• 2-3 tablespoons olive oil
• 1 large onion, chopped
• 4 fresh garlic cloves, minced
• 1 can (15 ounces) tomato sauce
• 14-1/2 ounces canned or boxed beef broth
• 1 cup dried apricots, chopped
• 1 tablespoon honey or agave syrup
• 2 medium Fuji or Gala apples, peeled and cut into 1-1/2-inch pieces
• Hot cooked rice or couscous, optional
• Mix all the dry spices together, then sprinkle them over the cubed beef and toss to coat. In a Dutch oven, heat 2-3 tablespoons oil over medium heat.
• Brown beef cubes, adding more oil as needed. Remove beef with a slotted spoon and set aside.
• Add apples; cook, covered, until beef and apples are tender, 30-45 minutes longer. Skim fat. If desired, serve stew over rice or couscous.