Beef with Green Apples

Name: Beef with Green Apples
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 5 servings
Ingredients: 1 kg Beef

Tender beef stewed with onions, spices, and sweet-sour green apples. A unique combination for a delicious and elegant meal.

4.6

(17)

Updated : 30 June, 2025

Easy

About 30 min.

Ingredients

1 kilograms

Beef

200 milliliters

Water

2

Onion

2

Apple

50 grams

Raisins

50 grams

Tomato paste

10 grams

Cinnamon

2 tablespoon

Lemon juice

1 tablespoon

Honey

0.5 teaspoon

Ground coriander

3 tablespoon

Vegetable oil

2 grams

Cumin

to taste

Ground black pepper

to taste

Salt

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Advices

Advice

For this recipe, it doesn’t matter which cut of meat you choose, as it will become tender during cooking. You can replace beef with any other type of meat you prefer. However, keep in mind that cooking time, taste, and calorie content will change. Pork and lamb are usually fattier than beef, while chicken breast or turkey is leaner. The cooking time also depends not only on the type of meat but on which cut is used and whether the meat is from an older or younger animal.

Preparation

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Step 1

First, prepare the necessary ingredients according to the list. To keep the meat juicier, it’s best to use fresh beef or veal. Besides the listed spices, you can add your own to taste.

Step 2

Rinse the beef. Be sure to pat it dry with a paper towel; otherwise, excess moisture will prevent it from searing - it will stew instead. Cut the meat into strips. If using frozen meat, thaw it properly in the refrigerator on the bottom shelf beforehand.

Step 3

Peel the onions and cut them into half-rings.

Step 4

In a cauldron or skillet, heat 2 tablespoons of vegetable oil over high heat. Add the meat and fry, stirring, until it forms a golden crust.

Step 5

Add the sliced onion and stir. Simmer everything together over low heat for about 20 minutes.

Step 6

Pour hot water into the cauldron and bring it to a boil. If you want more sauce, add more water. Simmer the meat and onions over low heat under a lid for 40 minutes. Braised meat becomes tender and juicy.

Step 7

Add tomato paste, honey, lemon juice, a cinnamon stick, coriander, cumin, salt, and pepper to the meat. Stir and continue simmering while preparing the apples.

Step 8

Peel the apples, remove the cores and seeds, and cut into slices. For this dish, it’s best to use firm, sweet-and-sour apples that don’t turn mushy. Apples with soft flesh quickly fall apart into a purée, but here we want them to soften while keeping their shape. Ideal varieties are bright green-skinned ones, like Granny Smith, etc.

Step 9

In a skillet, sauté the apple slices in the remaining vegetable oil for 3-5 minutes. They should soften slightly but retain their shape.

Step 10

If necessary, season the beef again with salt and pepper. Spread the apple slices and washed raisins over the meat. Cover the cauldron with a lid and place it in a preheated oven at 180°C (about 355°F) for 30-40 minutes.

Step 11

Arrange the finished beef with apples and raisins on plates, sprinkle with herbs, and serve with any side dish. Enjoy your meal!