Average Rating: 4.833333TOTAL TIME: Prep: 20 min. Cook: 2 hours
YIELD: 8 servings (2 quarts).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
Instructions
- 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 more 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.
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
1 cup: 339 calories, 13g fat (4g saturated fat), 88mg cholesterol, 905mg sodium, 24g carbohydrate (14g sugars, 2g fiber), 29g protein.
