Ingredients
1-1/4 teaspoons salt1/2 teaspoon ground cinnamon1/2 teaspoon pepper1/4 teaspoon ground allspice2-1/2 pounds beef stew meat, cut into 1-inch pieces2 to 3 tablespoons olive oil1 large onion, chopped (about 2 cups)3 garlic cloves, minced1 can (15 ounces) tomato sauce1 can (14-1/2 ounces) beef broth1 cup pitted dried plums (prunes), coarsely chopped1 tablespoon honey2 medium Fuji or Gala apples, peeled and cut into 1-1/2-inch piecesHot cooked rice or couscous, optional
Preparation
Mix salt, cinnamon, pepper and allspice; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat.
Brown beef in batches, adding more oil as necessary. Remove beef with a slotted spoon.
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.
Add apples; cook, covered, until beef and apples are tender, 30-45 minutes longer. Skim fat. If desired, serve stew with rice or couscous.
