Description
A hearty Moroccan-spiced beef and lentil stew featuring tender beef chunks simmered with aromatic spices, vegetables, and lentils, perfect for a comforting meal that’s both nutritious and flavorful.
Ingredients
Scale
Beef and Oil
- 1½ lbs beef stew meat, cut into 1-inch pieces
- 1 tablespoon olive oil
Vegetables
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 (15 oz) can diced tomatoes
Lentils and Broth
- ½ cup dried brown or green lentils, rinsed
- 4 cups beef broth
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
Finishing
- Juice of ½ lemon
- 2 tablespoons chopped fresh parsley or cilantro, for garnish
Instructions
- Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef pieces, seasoning them with salt and pepper. Brown the beef on all sides for about 5 to 6 minutes, working in batches if necessary to avoid overcrowding. Once browned, remove the beef and set aside.
- Sauté Vegetables and Spices: In the same pot, add the chopped onion, diced carrots, and celery. Sauté for 5 to 7 minutes until the vegetables are softened. Stir in the minced garlic and all the spices—cumin, coriander, paprika, cinnamon, turmeric, and optional cayenne pepper—and cook for about a minute until the spices are fragrant.
- Combine Ingredients and Simmer: Return the browned beef to the pot. Add the diced tomatoes, rinsed lentils, and beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 1½ to 2 hours. Cook until the beef is tender and the lentils are fully cooked.
- Finish and Serve: Before serving, stir in the fresh lemon juice and adjust seasoning with additional salt and pepper as needed. Garnish with chopped fresh parsley or cilantro. Serve the stew warm, accompanied by crusty bread or over couscous for a hearty and satisfying meal.
Notes
- This stew tastes even better the next day as the flavors meld, making it a great make-ahead dish.
- The stew freezes well for convenient future meals.
- For a quicker version, ground beef or lamb can be substituted for the stew meat.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
