Description
A flavorful beef and lentil stew inspired by the tastes of Morocco. Great served over rice.
Ingredients
- 2 tablespoons vegetable oil
- 2 carrot, (7-1/2″)s 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 leaf (blank)s 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.
Prep Time: 15 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 35 mins
Servings: 6