Skip to main content New<> this month
Get the Allrecipes magazine

Moroccan Beef and Lentil Stew

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  1 photos

"A flavorful beef and lentil stew inspired by the tastes of Morocco. Great served over rice."
Added to shopping list. Go to shopping list.


1 h 35 m servings 406
Original recipe yields 6 servings


{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Per Serving: 406 calories; 16.7 36.9 28.6 52 570 Full nutrition

Explore more


Read all reviews 0