Moroccan Apple Beef Stew

• 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

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 additional 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.
5. 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.

salt, ground cinnamon, pepper, ground allspice, beef stew meat, olive oil, onion, garlic, tomato sauce, beef broth, honey, gala apples, rice

Taken from www.tasteofhome.com/recipes/moroccan-apple-beef-stew/ (may not work)