Good Recipe

Moroccan Beef and Lentil Stew

A flavorful beef and lentil stew inspired by the tastes of Morocco. Great served over rice.

INGRIDIENT

2 tablespoons vegetable oil

2 carrot, (7-1/2) 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 leaf (blank) bay leaves

1 cup dried red lentils

½ cup dried apricots, chopped

½ lemon, juiced

DIRECTION

Step: 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.

Step: 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.

Step: 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 FACT

Per Serving: 406 calories; protein 28.6g; carbohydrates 36.9g; fat 16.7g; cholesterol 52.5mg; sodium 570.5mg.

The name of “stew” can refer to both a dish and a make dishes method. Stewing involves slowly cooking piece of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, instead it does have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being cooked all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.

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