Moroccan Beef and Lentil Stew

Name: Moroccan Beef and Lentil Stew
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 6 servings
Ingredients: 2 tablespoons vegetable oil 2 tablespoons vegetable oil; 2 carrots, chopped 2 carrots, chopped; 1 celery stalk, chopped 1 celery stalk, chopped; 1 onion, chopped 1 onion, chopped; 4 cloves garlic, minced 4 cloves garlic, minced; 1 ½ pounds chuck roast, cut into 1-inch cubes 1 ½ pounds chuck roast, cut into 1-inch cubes; 1 teaspoon salt, or to taste 1 teaspoon salt, or to taste; 1 teaspoon ground turmeric 1 teaspoon ground turmeric; 1 teaspoon onion powder 1 teaspoon onion powder; 1 teaspoon garlic powder 1 teaspoon garlic powder; ½ teaspoon ground black pepper, or to taste ½ teaspoon ground black pepper, or to taste; ½ teaspoon ground cinnamon ½ teaspoon ground cinnamon; ½ teaspoon ground ginger ½ teaspoon ground ginger; ½ teaspoon ground cumin ½ teaspoon ground cumin; ½ teaspoon ground coriander ½ teaspoon ground coriander; ¼ teaspoon ground allspice ¼ teaspoon ground allspice; 3 tablespoons tomato paste 3 tablespoons tomato paste; 4 cups low-sodium beef broth 4 cups low-sodium beef broth; 1 tablespoon molasses 1 tablespoon molasses; 2 bay leaves 2 bay leaves; 1 cup dried red lentils 1 cup dried red lentils; ½ cup dried apricots, chopped ½ cup dried apricots, chopped; ½ lemon, juiced ½ lemon, juiced

Prep: 15 minsCook: 1 hr 20 mins

Prep

15 mins

Cook

1 hr 20 mins

Servings

Difficulty

Hard

Gluten-FreeDairy-Free

(0)

Ingredients

Servings:

22 tablespoons vegetable oil
22 carrots, chopped
11 celery stalk, chopped
11 onion, chopped
44 cloves garlic, minced
11 ½ pounds chuck roast, cut into 1-inch cubes
11 teaspoon salt, or to taste
11 teaspoon ground turmeric
11 teaspoon onion powder
11 teaspoon garlic powder
½ teaspoon ground black pepper, or to taste½ teaspoon ground black pepper, or to taste
½ teaspoon ground cinnamon½ teaspoon ground cinnamon
½ teaspoon ground ginger½ teaspoon ground ginger
½ teaspoon ground cumin½ teaspoon ground cumin
½ teaspoon ground coriander½ teaspoon ground coriander
¼ teaspoon ground allspice¼ teaspoon ground allspice
33 tablespoons tomato paste
44 cups low-sodium beef broth
11 tablespoon molasses
22 bay leaves
11 cup dried red lentils
½ cup dried apricots, chopped½ cup dried apricots, chopped
½ lemon, juiced½ lemon, juiced

Instructions

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.
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.
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.
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.

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