Name: Moroccan Beef and Lentil Stew
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Vegetable oil - 2 tablespoons; Carrots, chopped - 2; Celery stalk, chopped - 1; Onion, chopped - 1; Garlic, minced - 4 cloves; Chuck roast, cut into 1-inch cubes - 1 ½ pounds; Salt, or to taste - 1 teaspoon; Ground turmeric - 1 teaspoon; Onion Powder - 1 teaspoon; Garlic powder - 1 teaspoon; Ground black pepper, or to taste - ½ teaspoon; Ground cinnamon - ½ teaspoon; Ground ginger - ½ teaspoon; Ground cumin - ½ teaspoon; Ground coriander - ½ teaspoon; Ground allspice - ¼ teaspoon; Tomato paste - 3 tablespoons; Low-sodium beef broth - 4 cups; Molasses - 1 tablespoon; Bay leaves - 2; Dried red lentils - 1 cup; Dried apricots, chopped - ½ cup; Lemon, juiced - ½

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Moroccan Beef and Lentil Stew

1. Vegetable oil - 2 tablespoons

2. Carrots, chopped - 2

3. Celery stalk, chopped - 1

4. Onion, chopped - 1

5. Garlic, minced - 4 cloves

6. Chuck roast, cut into 1-inch cubes - 1 ½ pounds

7. Salt, or to taste - 1 teaspoon

8. Ground turmeric - 1 teaspoon

9. Onion Powder - 1 teaspoon

10. Garlic powder - 1 teaspoon

11. Ground black pepper, or to taste - ½ teaspoon

12. Ground cinnamon - ½ teaspoon

13. Ground ginger - ½ teaspoon

14. Ground cumin - ½ teaspoon

15. Ground coriander - ½ teaspoon

16. Ground allspice - ¼ teaspoon

17. Tomato paste - 3 tablespoons

18. Low-sodium beef broth - 4 cups

19. Molasses - 1 tablespoon

20. Bay leaves - 2

21. Dried red lentils - 1 cup

22. Dried apricots, chopped - ½ cup

23. Lemon, juiced - ½

How to cook deliciously - Moroccan Beef and Lentil Stew

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.