top of page

Moroccan Beef & Apple Stew

The taste of a crisp fall day, right in your bowl!



1 ¼ tsp salt

½ tsp cinnamon

½ tsp black pepper

¼ tsp ground allspice

1 tsp smoked paprika

2 – 3 lbs of Eden Pure Stew Beef

3 T Olive or Avocado Oil

1 large onion, chopped

1 T minced garlic (or 4 cloves, minced)

1 15-oz can of tomato sauce

2 cups beef broth

1 cup pitted prunes, coarsely chopped

1 T honey

2 medium Gala or Fuji apples, peeled and cut into 1 ½-inch pieces



1,  Mix salt, cinnamon, black pepper, allspice and paprika.  Sprinkle over beef and toss to coat

2   In a Dutch oven or large, deep skillet, heat 2T of oil over medium heat.  Brown beef, adding more oil as necessary.  Do not crowd the beef, cook in batches to make sure the oil and pan remain hot.  Remove beef with a slotted spoon and set aside.

3.  Add onion to the same pan. Cook 6 – 8 minutes, stirring frequently until tender.  Add garlic and cook one more minute.  Stir in tomato sauce, broth, prunes, and honey. 

4.  Return beef to the pan and bring stew to a boil.  Reduce heat and simmer, covered for 90 minutes.

5.   Add apples and cover, cooking another 30 – 45 minutes until beef and apples are tender.


Serve with rice or couscous


Moroccan Beef and Apple Stew.jpg
bottom of page