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Spicy Fall Beef Stew With Apples

Sheila
inspired by Moroccan Spiced Beef Stew ~ Slow Cooker Revolution Cookbook
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Course Main Course
Cuisine slow cooker
Servings 6 servings
Calories 791 kcal

Ingredients
  

  • 3 lb beef stew meat 1 inch cubes of round steak works well
  • 14 ounce can garbanzo beans drained and rinsed
  • 1 pound carrots
  • 2 tbsp instant tapioca
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 cup sliced onion
  • 1 apple cored and diced granny smith
  • 1/2 cup dried apricots rough chopped
  • 1/8 tsp red pepper flakes
  • 1 tbsp heaping garam masala
  • 1 1/2 tbsp smoked paprika
  • 1 large Bay Leaf
  • 3 cups Beef Broth

Instructions
 

5 or 7 quart slow cooker, Cook on high for 6-7 hours/ on low for 8-9 hours.

  • Place cubes of stew meat in bottom of slow cooker. Drain and rinse can of garbanzo beans (chick peas) pour beans over meat. Sprinkle instant tapioca and 1/2 teaspoon salt over meat and beans. Place carrots over top and poke some down in with the meat.
  • In a skillet heat olive oil over medium heat, when oil is hot place onion, apple, and chopped apricots in pan and stir around until onion begins to brown and apple starts to soften, about 5 minutes. Add red pepper flakes, garam masala, and smoked paprika to the pan stir around over heat for 1 minute, releasing the flavors of the spices.
  • Pour onion apple mixture over meat and carrots in your slow cooker. Pour 1 cup of the beef broth into the skillet that the onion was in, pour this liquid in to your slow cooker, this will get any spices that may have been left in pan, you don't want to leave any flavor behind! Pour the remaining 2 cups of broth into your slow cooker. The liquid should come up near the top of your onions and apples but should not cover completely.
  • Cook on high for 6-7 hours and on low for 8-9 hours. See notes for instant pot and oven cooking methods.

Notes

Instant Pot Directions: start with saute mode, add olive oil, onion, apple, and chopped dried apricots to the pot, after ten minutes add the spices, beef, garbanzo beans, tapioca carrots, REDUCE the broth to 2 cups.  Turn on to the stew mode, on high pressure for 50 minutes.  After the 50 minutes allow time for the steam to decompress.  
Dutch Oven: preheat oven to 300 degrees.  In dutch oven on your stove top over medium hight heat add olive oil to dutch oven, add apples and onions saute until soft, add spices, beef, garbanzo beans, tapioca, carrots, and beef broth. Cover with aluminum foil, and lid on top to seal in the flavors.  Place in oven for 6 hours. 

Nutrition

Calories: 791kcalCarbohydrates: 34gProtein: 45gFat: 53gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 163mgSodium: 880mgPotassium: 627mgFiber: 7gSugar: 14gVitamin A: 13921IUVitamin C: 6mgCalcium: 71mgIron: 2mg
Keyword apples, beef, crock pot, garam masala, root vegetables, slow cooker, stew
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