Moroccan-Spiced Beef and Lentil Stew Recipe

If you’re craving something comforting with a touch of the exotic, Moroccan-Spiced Beef and Lentil Stew is about to become your new favorite cozy dinner. This hearty one-pot wonder brings together fork-tender beef, earthy lentils, jewel-toned vegetables, and a blend of intoxicating Middle Eastern spices that will make your kitchen smell downright magical. Each spoonful offers layers of flavor—smoky cumin, sweet cinnamon, zesty coriander—bounded together with bright tomato and finished with fresh herbs and a spritz of lemon. Whether you’re serving a crowd or meal-prepping for the week, this stew delivers warmth, nourishment, and a bit of Moroccan adventure.

Ingredients You’ll Need

You’ll be amazed at how these kitchen staples come together to create something truly special. Every ingredient in the Moroccan-Spiced Beef and Lentil Stew has its distinct role, building depth, color, and irresistible aroma in every bite.

• Olive oil: For sautéing and adding a fruity, smooth base to the stew.
• Beef stew meat: Choose well-marbled chunks for unbeatable tenderness and flavor.
• Onion: Brings sweetness and depth to the aromatic base.
• Garlic: Essential for giving your stew that irresistible, savory pop.
• Ground cumin: Provides a smoky, nutty warmth that’s signature to Moroccan dishes.
• Ground coriander: Infuses the stew with a hint of citrus and earthy undertones.
• Ground cinnamon: Adds a surprising sweetness and complexity to balance the spice.
• Ground turmeric: Brightens the color and lends a subtle golden earthy note.
• Ground paprika: Contributes mild heat and a smoky undertone.
• Cayenne pepper (optional): For those who love a little extra kick, add this for gentle heat.
• Salt: Elevates all the flavors and brings balance.
• Black pepper: Adds a subtle background warmth.
• Tomato paste: Intensifies the tomato base and thickens the stew beautifully.
• Beef broth: Provides richness and depth—homemade or store-bought both work well.
• Diced tomatoes: Brings acidity and bright flavor, helping all the spices sing.
• Dried lentils (brown or green): Earthy and hearty, they become dreamy and soft in the stew.
• Carrots: Lend color, sweetness, and heartiness.
• Sweet potato: For a touch of natural sweetness and creamy texture.
• Fresh cilantro or parsley: A fresh, vibrant finish that brightens up each bowl.
• Lemon wedges: Squeeze over the top right before serving for a zesty lift.

How to Make Moroccan-Spiced Beef and Lentil Stew

Step 1: Sear the Beef

Start by heating the olive oil in a large Dutch oven or heavy soup pot over medium-high heat. When it’s shimmering, add your beef in batches so the pieces can brown nicely without crowding the pan. Give each batch about 4–5 minutes, turning until you see a beautiful dark crust—this is flavor in the making! Once browned, scoop the beef out and set aside.

Step 2: Build the Aromatic Base

In the same pot, toss in your chopped onion. Let it cook for 3–4 minutes until it softens and turns slightly golden. Add the minced garlic and cook for just a minute longer; the whole kitchen will fill with that delicious garlicky aroma.

Step 3: Toast the Spices

Now comes the fun part—the Moroccan spice blend! Sprinkle in cumin, coriander, cinnamon, turmeric, paprika, cayenne (if you’re using it), salt, and black pepper. Stir them all into the onions and garlic for about 30 seconds to toast the spices. This step unlocks the deep, fragrant flavors that define Moroccan-Spiced Beef and Lentil Stew.

Step 4: Add the Tomato Paste

Stir in the tomato paste and let it cook for about a minute. It may seem like a small thing, but this gives the stew a rich, velvety foundation and enhances the tomato flavor. Make sure everything is well combined so every bite gets kissed with that savory tomato goodness.

Step 5: Simmer the Stew

Return the browned beef to the pot and add beef broth, diced tomatoes, lentils, carrots, and sweet potatoes. Stir everything well to combine, then bring the mixture to a gentle boil. Once it boils, reduce the heat to low, cover, and let it simmer away for 1 1/2 to 2 hours. Check every now and then, giving it a good stir, and add more broth or water if you notice the stew thickening up too much. By the end, the beef will be perfectly tender, and the lentils and veggies will be luxuriously soft.

Step 6: Finish and Serve

Once the stew is done, turn off the heat and stir in a handful of chopped cilantro or parsley for a pop of herbal freshness. Ladle the Moroccan-Spiced Beef and Lentil Stew into bowls and serve hot, with extra lemon wedges for squeezing over the top—a finishing touch that makes every flavor come alive.

How to Serve Moroccan-Spiced Beef and Lentil Stew

Garnishes

A handful of fresh cilantro or parsley scattered on top brightens each bowl with fragrant greens, while a generous squeeze of lemon adds a tangy pop that lifts the earthy spices. For an extra flourish, try a swirl of Greek yogurt or a sprinkle of toasted almonds for crunch—a feast for the eyes and palate.

Side Dishes

Moroccan-Spiced Beef and Lentil Stew feels perfectly at home alongside warm flatbread or fluffy couscous. The bread is ideal for scooping up every last drop of broth, while couscous serves as a soft, delicate base to soak up all the savory juice. For something different, pair with a simple cucumber salad or pickled vegetables to balance the rich spice.

Creative Ways to Present

Transform weeknight dinner into a special occasion by ladling the stew into individual clay bowls or serving it family-style in a rustic Dutch oven at the table. You can also serve Moroccan-Spiced Beef and Lentil Stew atop a bed of wilted spinach or in a toasted bread bowl for a playful twist—dining should always be a little fun!

Make Ahead and Storage

Storing Leftovers

One of the best things about this stew is how well it keeps. Once the Moroccan-Spiced Beef and Lentil Stew has cooled, transfer it to airtight containers and refrigerate for up to four days. In fact, the flavors only get deeper and more harmonious as they meld together, making the leftovers even more delicious for lunch or another dinner.

Freezing

This is a fantastic recipe for freezer meals. Simply portion the cooled stew into freezer-safe containers or heavy-duty zip-top bags, leaving a little space at the top for expansion. Moroccan-Spiced Beef and Lentil Stew freezes beautifully for up to three months. Thaw it overnight in the fridge before reheating for the best texture.

Reheating

To reheat, place the stew in a pot over medium heat, adding a splash of broth or water if it has thickened too much. Warm slowly, stirring occasionally, until heated through. You can microwave single servings as well—just cover the bowl and stir halfway through for even warmth.

FAQs

Can I use a different cut of beef or ground beef?

Absolutely! For Moroccan-Spiced Beef and Lentil Stew, you can use chuck, brisket, or even short ribs for extra richness. Ground beef will also work if you’re seeking a faster-cooking option, though it yields a slightly different texture—delicious in its own way.

What kind of lentils work best?

Brown or green lentils hold their shape best in this stew, offering a lovely bite and earthy flavor. You can use red lentils if you prefer a creamier texture, just keep in mind that they cook faster and may break down more during simmering.

Is Moroccan-Spiced Beef and Lentil Stew gluten-free?

Yes! This recipe is naturally gluten-free as written, making it a great option for anyone avoiding wheat or gluten. Just be sure to double-check your beef broth and any other packaged ingredients to confirm they’re gluten-free.

Can I make Moroccan-Spiced Beef and Lentil Stew vegetarian?

Definitely! Swap the beef for extra vegetables, such as eggplant or zucchini, and use vegetable broth instead of beef broth. You could also add chickpeas for an extra protein boost and still enjoy all the signature Moroccan spices.

Does this stew taste better the next day?

It certainly does! Like most good stews, the Moroccan-Spiced Beef and Lentil Stew develops deeper, more complex flavors overnight. Prepare it ahead and let it rest in the fridge—your future self will thank you for an even tastier meal tomorrow.

Final Thoughts

Give Moroccan-Spiced Beef and Lentil Stew a try the next time you need a little culinary adventure or crave something hearty and soul-warming. It’s the kind of meal that turns even the simplest dinner into a celebration, with flavors that surprise and satisfy every time. Happy cooking!

Moroccan-Spiced Beef and Lentil Stew Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 4 reviews

• Author: admin
• Total Time: 2 hours 5 minutes
• Yield: 6 servings 1x
• Diet: Non-Vegetarian

Print Recipe

Pin Recipe

Description

This Moroccan-Spiced Beef and Lentil Stew is a hearty and flavorful dish that combines tender beef, nutritious lentils, and aromatic spices in a comforting stew. Perfect for a cozy dinner on a chilly evening!

---

Ingredients

Scale 1x2x3x

Stew:

• 1 tablespoon olive oil
• 1 1/2 pounds beef stew meat (cut into 1-inch pieces)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon tomato paste
• 4 cups beef broth
• 1 can (14.5 ounces) diced tomatoes
• 3/4 cup dried brown or green lentils, rinsed
• 2 carrots, chopped
• 1 medium sweet potato, peeled and diced
• 1/4 cup chopped fresh cilantro or parsley
• lemon wedges for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the beef in batches and sear until browned on all sides, about 4–5 minutes. Remove beef and set aside.
2. In the same pot, add chopped onion and cook for 3–4 minutes until softened. Add garlic and cook for 1 minute more. Stir in the cumin, coriander, cinnamon, turmeric, paprika, cayenne (if using), salt, and pepper. Cook for 30 seconds to toast the spices. Add the tomato paste and cook for another minute, stirring to combine.
3. Return the beef to the pot along with the beef broth, diced tomatoes, lentils, carrots, and sweet potatoes. Stir well, bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beef is tender and the lentils are cooked. Stir occasionally and add a bit more broth or water if the stew gets too thick.
4. Remove from heat and stir in chopped cilantro or parsley. Serve hot with lemon wedges for a bright finish.

Notes

• This stew develops even more flavor the next day—perfect for make-ahead meals.
• You can substitute lamb or ground beef, and red lentils can be used for a softer texture (just reduce simmer time).
• Serve with warm flatbread or couscous for a complete meal.

• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Category: Main Course
• Method: Stovetop, Simmering
• Cuisine: Moroccan

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 410
• Sugar: 7 g
• Sodium: 480 mg
• Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 8 g
• Protein: 34 g
• Cholesterol: 70 mg