Moroccan Beef and Lentil Stew

By Kim

5.0 / 5

15min

1h 20min

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2 tablespoons vegetable oil
2 carrot carrots (7-1/2")s, chopped
1 stalk celery 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