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
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
Instructions
- 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.
- 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.
- 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.
- 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
