Description
Moroccan-spiced beef and lentil stew is a hearty, aromatic dish loaded with tender beef, protein-rich lentils, and warm spices like cumin, cinnamon, and paprika. This comforting one-pot meal is perfect for chilly nights or make-ahead lunches, offering a nutritious blend of flavors that develop beautifully when reheated.
Ingredients
Scale
Beef and Broth
- 1 1/2 pounds beef stew meat (cut into bite-sized pieces)
- 4 cups beef broth (low sodium)
- 1 (14.5-ounce) can diced tomatoes
- 1 tablespoon tomato paste
Vegetables and Aromatics
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 2 carrots (sliced)
Spices and Seasonings
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- salt and black pepper to taste
Garnish
- chopped fresh parsley or cilantro (optional)
Lentils
- 3/4 cup dried brown or green lentils (rinsed)
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef stew meat in batches and cook until browned on all sides. Remove the browned beef and set aside.
- Sauté Vegetables: In the same pot, add chopped onion and sliced carrots, sautéing for about 5 minutes until softened and fragrant.
- Add Garlic and Spices: Stir in minced garlic, ground cumin, coriander, smoked paprika, cinnamon, and optional cayenne pepper. Cook for 1 minute until the spices become aromatic.
- Incorporate Tomato Paste and Beef: Mix in the tomato paste thoroughly, then return the browned beef pieces to the pot, combining with the spiced vegetables.
- Add Liquids and Lentils: Pour in diced tomatoes, beef broth, and rinsed lentils. Bring everything to a boil over high heat.
- Simmer the Stew: Reduce heat to low, cover the pot, and simmer gently for 45 to 60 minutes, or until the beef is tender and the lentils have cooked through.
- Thicken the Stew: Uncover and continue simmering for an additional 10 minutes if you prefer a thicker consistency.
- Season and Serve: Season the stew with salt and freshly ground black pepper to taste. Serve hot, garnished with chopped fresh parsley or cilantro if desired.
Notes
- Use boneless beef chuck for the best tenderness.
- This stew pairs well with couscous or warm flatbread for a complete meal.
- Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
