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2 tablespoons vegetable oil
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2 carrots, chopped
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1 celery stalk, chopped
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1 onion, chopped
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4 cloves garlic, minced
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1 ½ pounds chuck roast, cut into 1-inch cubes
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1 teaspoon salt, or to taste
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1 teaspoon ground turmeric
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1 teaspoon onion powder
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1 teaspoon garlic powder
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½ teaspoon ground black pepper, or to taste
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½ teaspoon ground cinnamon
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½ teaspoon ground ginger
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½ teaspoon ground cumin
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½ teaspoon ground coriander
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¼ teaspoon ground allspice
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3 tablespoons tomato paste
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4 cups low-sodium beef broth
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1 tablespoon molasses
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2 bay leaves
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1 cup dried red lentils
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½ cup dried apricots, chopped
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½ lemon, juiced
Moroccan Beef and Lentil Stew
A flavorful beef and lentil stew inspired by the tastes of Morocco. This Moroccan beef recipe is great served over rice.
Recipes · Soups, Stews and Chili Recipes · Stews · Beef
| Prep Time: 15 mins |
| Cook Time: 1 hrs 20 mins |
| Servings: 6 |
| Total Time: 1 hrs 35 mins |
Ingredients
Ingredients List
Directions
Heat oil in a Dutch oven over medium heat. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute.
Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook, stirring occasionally, until beef is browned, about 5 minutes.
Stir in tomato paste until combined and cook for 1 minute. Add beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper; mix in fresh lemon juice just before serving.
Nutrition Facts (per serving)
Nutrition Facts
| 406 | Calories |
| 17g | Fat |
| 37g | Carbs |
| 29g | Protein |