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Moroccan Beef and Lentil Stew
Prep
15 mins
Cook
1 hr 20 mins
Servings
6
Difficulty
Hard
There's something magical about Moroccan spices that transforms simple ingredients into pure comfort. This beef and lentil stew is one of my go to weeknight dinners because it comes together in about an hour and a half, and honestly, most of that time is just letting it simmer while you relax. The lentils are nutritional powerhouses, packed with protein and fiber to keep you satisfied, and they're incredibly budget friendly too. What I love most is how the warm spices like cinnamon and cumin create this incredible depth of flavor, while the beef becomes so tender it practically melts on your tongue. The sweet notes from molasses and apricots balance beautifully with the savory broth, making this stew feel fancy enough for company but easy enough for any Tuesday night.
Ella x
Ingredients
- 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
Detail level
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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