Moroccan Beef and Lentil Stew
Prep Time: 15 min
Cook Time: 80 min
Ingredients
- ✓ 2 tablespoons vegetable oil
- ✓ 2 carrot, (7-1/2")s 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)s bay leaves
- ✓ 1 cup dried red lentils
- ✓ ½ cup dried apricots, chopped
- ✓ ½ lemon, juiced