Description
This Moroccan-Spiced Beef and Lentil Stew is a hearty and flavorful main course perfect for a comforting meal. Tender beef chuck is simmered with earthy lentils, aromatic spices like cumin, coriander, and smoked paprika, and enriched with tomatoes and beef broth. Finished with fresh cilantro and a squeeze of lemon, this stew offers a delicious balance of warm spices and fresh brightness, ideal for serving with couscous, rice, or crusty bread.
Ingredients
Scale
Beef and Stew Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup dried brown or green lentils, rinsed
- 1 can (14.5 ounces) diced tomatoes
- 4 cups beef broth
- 1 large carrot, diced
- 1/2 cup chopped fresh cilantro
- Optional: lemon wedges for serving
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
Instructions
- Browning the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. Brown the beef in batches, making sure to sear all sides well, then transfer browned pieces to a plate.
- Sautéing the Aromatics: Lower the heat to medium. Add the chopped onion to the pot and cook for 4 to 5 minutes until softened. Then stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
- Toasting the Spices: Add ground cumin, coriander, smoked paprika, cinnamon, ginger, turmeric, and cayenne pepper to the pot. Stir the spices into the onion mixture and toast briefly to release their aromas.
- Combining the Ingredients: Return the browned beef to the pot. Add rinsed lentils, diced tomatoes with juice, beef broth, and diced carrot. Stir to combine all ingredients evenly.
- Simmering the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer gently for 45 to 55 minutes, or until the beef is tender and lentils are cooked through. Stir occasionally and add extra broth if the stew thickens too much.
- Finishing Touches: Remove the stew from the heat. Stir in the chopped fresh cilantro for a burst of freshness. Serve the stew warm with optional lemon wedges and your choice of couscous, rice, or bread.
Notes
- This stew tastes even better the next day as the flavors deepen and meld.
- Serve with couscous, rice, or crusty bread to make a complete meal.
- Adjust spiciness by reducing or omitting the cayenne pepper if desired.
