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Moroccan Beef and Lentil Stew
Moroccan Beef and Lentil Stew
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Delicious Moroccan beef and lentil stew infused with aromatic spices and sweet dried apricots.
Ingredients:
  • 2 tablespoons vegetable oil
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1.5 pounds chuck roast, cut into 1-inch cubes
  • 1 teaspoon salt, or to taste
  • 1 teaspoon ground turmeric
  • 1 teaspoon onion powder
  • 0.5 teaspoon ground black pepper, or to taste
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground coriander
  • 0.25 teaspoon ground allspice
  • 3 tablespoons tomato paste
  • 4 cups low-sodium beef broth
  • 1 tablespoon molasses
  • 2 bay leaves
  • 1 cup dried red lentils
  • 0.5 cup dried apricots, chopped
  • 0.5 lemon, juiced
Instructions:
  • In a Dutch oven over medium heat, warm oil. Add carrots, celery, and onion; sauté until slightly softened, approximately 3 minutes. Add garlic and sauté for an additional minute.
  • Place the beef into the pan. Season with salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice. Mix well with the vegetables. Cook and stir occasionally until beef is browned, approximately 5 minutes.
  • Combine tomato paste, cook for 1 minute, then add beef broth, molasses, and bay leaves. Simmer stew, covered, on low heat for about 50 minutes until beef is tender, stirring occasionally.
  • Stir in lentils and dried apricots, then bring the stew back to a gentle simmer. Cover and cook over low heat, stirring occasionally, until the lentils are tender, about 15 minutes. Remove and discard the bay leaves. Season with salt and pepper to taste, and add a splash of fresh lemon juice right before serving.

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