Braised ground beef with apples, dried cherries and pomegranate [Recipe]


Related Articles

With Passover coming up, I really like to lighten both mood and spirit with flavorful, unique ingredients and playful recipes that connect all of us around the globe. For more Passover recipes, visit MealsOnHeelsByMindy.com.

Prepared in 15 minutes or less plus 2 hours to simmer.


  • 2 pounds of ground beef
  • 1 cup frozen peas
  • 3 tablespoons Extra Virgin olive oil
  • 1 large onion, peeled and coarsely chopped
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup dried cherries
  • 2 green apples, peeled-cored and diced into ½-inch cubes
  • 1 teaspoon fresh rosemary, chopped
  • 1/2 cup cider vinegar
  • 2.5 cups apple juice
  • 2 lemons, juiced
  • Salt and fresh pepper to taste
  • Garnish with pomegranate seeds



  1. Preheat oven to 300F and center baking rack.
  2. Season the beef with salt and pepper.
  3. In a small Dutch oven or cast-iron pot, heat 1 tablespoon olive oil over high heat. Add the seasoned beef and cook for 5 minutes or until it's gently pink.
  4. Transfer beef to a bowl and set aside. Lower heat to medium and add remaining olive oil.
  5. Add chopped onion, red pepper flakes and cook for 5 minutes.
  6. Add diced apples, dried cherries, peas, chopped rosemary, lemon juice and cider vinegar.
  7. Bring to a boil. Return beef to this pot and add apple juice plus 1 cup of warm water. Bring to a gentle simmer.
  8. Cover pot and place into oven to braise for 2 hours.  Serve over buttered egg noodles.  Garnish with pomegranate seeds. Serves 4-6.