Moroccan Beef and Lentil Stew

This is a flavorful Moroccan beef recipe with lentils inspired by the tastes of Morocco, including dried apricots and lots of spices.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 35 mins
• Calories: 406 Calories

Ingredients

• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• 1 tablespoon molasses
• 2 tablespoons vegetable oil
• ½ cup dried apricots, chopped
• 1 onion, chopped
• ½ lemon, juiced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt, or to taste
• 4 cloves garlic, minced
• 2 carrot, (7-1/2")s carrots, chopped
• ½ teaspoon ground cumin
• 3 tablespoons tomato paste
• ½ teaspoon ground black pepper, or to taste
• 1 teaspoon ground turmeric
• ½ teaspoon ground coriander
• 2 leaf (blank)s bay leaves
• 1 celery stalk, chopped
• 4 cups low-sodium beef broth
• 1 ½ pounds chuck roast, cut into 1-inch cubes
• 1 cup dried red lentils

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.