Moroccan Beef & Apple Stew

• 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

1. In a large bowl, toss beef with 4 tablespoons seasoning blend. Refrigerate, covered, 30 minutes.
2. In a Dutch oven, heat 1/4 cup butter over medium heat. Brown beef in batches. Remove with a slotted spoon.
3. In same pan, melt remaining butter. Add onions, celery and remaining seasoning blend; cook and stir until vegetables
4. 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.
5. 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.

beef stew meat, caribbean, butter, onions, celery, garlic, beef broth, sweet potatoes, apples, carrots, apple butter, fresh cilantro, couscous

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