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How to Make Moroccan Beef and Lentil Stew - A Step-by-Step Guide

As the weather starts to cool down, there is nothing better than a hearty and comforting stew to warm you up. Moroccan Beef and Lentil Stew is the perfect dish to satisfy your cravings for something hearty and flavorful. This stew is full of rich and fragrant spices, tender beef, and nutritious lentils, making it a well-rounded and nourishing meal for the whole family.

Moroccan cuisine is known for its bold flavors and unique combinations of spices, and this stew is no exception. The ...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 20 mins
  • Total Time: 1 hr 35 mins
  • Servings: 6

  • 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

    406 cal.

    • Total Fat: 17g
    • Saturated Fat: 5g
    • Cholesterol: 53mg
    • Sodium: 571mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 8g
    • Total Sugars: 12g
    • Protein: 29g
    • Vitamin C: 13mg
    • Calcium: 78mg
    • Iron: 5mg
    • Potassium: 988mg

    Categories

    Soup recipes
    Stew recipes
    Moroccan recipes
    Beef recipes
    Lentil recipes