A tasty beef and lentil stew influenced by Moroccan cuisine. Over rice, this Moroccan beef recipe tastes delicious.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons vegetable oil
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 ½ pounds chuck roast, cut into 1-inch cubes
- 1 teaspoon salt, or to taste
- 1 teaspoon ground turmeric
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper, or to taste
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground allspice
- 3 tablespoons tomato paste
- 4 cups low-sodium beef broth
- 1 tablespoon molasses
- 2 bay leaves
- 1 cup dried red lentils
- ½ cup dried apricots, chopped
- ½ lemon, juiced
Instructions
- 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
| Calories | 406 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 8 g |
| Protein | 29 g |
| Saturated Fat | 5 g |
| Sodium | 571 mg |
| Sugars | 12 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was quick, easy, delicious and smells great! The whole family enjoyed it including my toddler, tasted even better the next day.
I did the recipe but made pork loin instead of beef. Delicious!
Really, really good if you like lentils. I’ve made it twice rhis week. Lots of protein per serving. Be sure an add the spices. (I even add a little more than called for.) Make a big batch as it can be served with other side dishes or a meal in itself.
I don’t measure anything, but if is the best stew I have ever made. I did cook the meat for several hours in the crock pot to save on propane. It turned out beautiful.
Pro tip from an amateur: serve with some freshly toasted almond slivers/chutes on top. Wonderful dish.
I’ve made it twice now. Delicious mix of flavors! I did have to add water & cook longer to get the lentils tender, otherwise prepared as directed. So good I added it to my meal rotation.
Very tasty! The flavor was nicely complex. Adding 10 different spices to a dish gets you to that point. I was generous with the carrot and celery (doubled the amt). The final product was a bit thicker than I expected, but not TOO thick. Still, maybe another 8 oz of beef broth would have been just fine. It was good for dinner, served with some corn muffins. I’ll certainly add this to my ‘cook again’ list.
Delicious!!! A hint of sweetness and such depth of flavor. I served it over roasted broccoli, which soaked up the juices. Highly recommend this. Also very easy to prepare.