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Moroccan Beef and Lentil Tagine

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PREP TIME
15 min
COOKING TIME
80 min
TOTAL TIME
95 min
SERVINGS
6 servings
Dinner Moroccan
Moroccan Beef and Lentil Tagine
Ingredients
  • 2 tablespoons vegetable oil
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 1/2 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
  • 1/2 teaspoon ground black pepper, or to taste
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground allspice
  • 3 tablespoons tomato paste
  • 4 cups low-sodium beef broth
  • 1 tablespoon molasses
  • 2 bay leaves
  • 1 cup dried red lentils
  • 1/2 cup dried apricots, chopped
  • 1/2 lemon, juiced
Instructions
1
Preheat a Dutch oven over medium heat, adding oil to the pot. Introduce sliced carrots, chopped celery, and diced onion; cook until they begin to lose their crispness, approximately 3 minutes. Introduce minced garlic and cook for another minute.
2
Add the beef to the pot, sprinkling a blend of salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over the beef and vegetables. Stir to combine the ingredients thoroughly. Continue cooking, stirring occasionally, until the beef develops a rich brown color, roughly 5 minutes.
3
Add a concentrated paste of tomato to the pot and stir until it is fully incorporated. Cook for 1 minute, allowing the flavors to meld together. Introduce beef broth, molasses, and bay leaves into the pot. Bring the stew to a gentle boil, then reduce heat to low, cover it with a lid, and cook, stirring occasionally, until the beef becomes tender, approximately 50 minutes.
4
Add lentils and dried apricots to the pot. Bring the stew back to a simmer, then cover it with a lid and cook on low, stirring occasionally, until the lentils soften, roughly 15 minutes. Remove and discard the bay leaves. Season with salt and pepper to taste, then just before serving, mix in fresh lemon juice.