Moroccan Beef and Lentil Stew

Name: Moroccan Beef and Lentil Stew
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Ingredients: 2 tablespoons vegetable oil; 2 carrots, chopped; 1 celery stalk, chopped; 1 onion, chopped; 4 cloves garlic, minced; 1.5 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; 0.5 teaspoon ground black pepper, or to taste; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground ginger; 0.5 teaspoon ground cumin; 0.5 teaspoon ground coriander; 0.25 teaspoon ground allspice; 3 tablespoons tomato paste; 4 cups low-sodium beef broth; 1 tablespoon molasses; 2 bay leaves; 1 cup dried red lentils; 0.5 cup dried apricots, chopped; 0.5 lemon, juiced

5.0

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8 Reviews

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A flavorful beef and lentil stew inspired by the tastes of Morocco. This Moroccan beef recipe is great served over rice.

Recipe by Kim

Updated on June 14, 2022

5

Prep Time:

15 mins

Cook Time:

1 hr 20 mins

Total Time:

1 hr 35 mins

Servings:

6

Jump to Nutrition Facts

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

Directions

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 Facts (per serving)

406	Calories
17g	Fat
37g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 406
% Daily Value *
Total Fat 17g	21%
Saturated Fat 5g	26%
Cholesterol 53mg	18%
Sodium 571mg	25%
Total Carbohydrate 37g	13%
Dietary Fiber 8g	28%
Total Sugars 12g
Protein 29g
Vitamin C 13mg	67%
Calcium 78mg	6%
Iron 5mg	29%
Potassium 988mg	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.