Moroccan Beef and Lentil Stew recipe
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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
Nutrition Info
- 405.6 caloriescarbohydrate: 36.9 gcholesterol: 52.5 mgfat: 16.7 gfiber: 7.7 gprotein: 28.6 gsaturatedFat: 5.2 gservingSize: -sodium: 570.5 mgsugar: 12.3 gtransFat: : -unsaturatedFat: : -
Directions Moroccan Beef and Lentil Stew
Directions
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Heat oil over medium heat in a Dutch oven. 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 mixture until beef is browned, stirring occasionally, about 5 minutes.
Stir in tomato paste until well combined and cook for 1 minute. Add in 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 continue to cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper to taste, and mix in fresh lemon juice to taste just before serving.