Moroccan Beef and Lentil Stew

Name: Moroccan Beef and Lentil Stew
Total time: 95
Yield: 6
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

Recipe by Kim from allrecipes.com

Dinner 2 Hr. 35 Mins.

Ingredients

6 servings

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2 tablespoons vegetable oil
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2 carrots, chopped
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1 celery stalk, chopped
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1 onion, chopped
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4 cloves garlic, minced
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1.5 pounds chuck roast, cut into 1-inch cubes
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1 teaspoon salt, or to taste
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1 teaspoon ground turmeric
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1 teaspoon onion powder
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1 teaspoon garlic powder
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0.5 teaspoon ground black pepper, or to taste
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0.5 teaspoon ground cinnamon

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0.5 teaspoon ground ginger
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0.5 teaspoon ground cumin
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0.5 teaspoon ground coriander
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0.25 teaspoon ground allspice
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3 tablespoons tomato paste
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4 cups low-sodium beef broth
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1 tablespoon molasses
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2 bay leaves
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1 cup dried red lentils
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0.5 cup dried apricots, chopped
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0.5 lemon, juiced

Instructions

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.