Moroccan Beef and Lentil Stew Recipe

Heat oil over medium heat in a Dutch oven. Add carrots celery and onion; cook until slightly softened about 3 minutes. Stir in garlic and cook for 1 minute. Add beef. Sprinkle salt turmeric onion powder garlic powder pepper cinnamon ginger cumin coriander and allspice over beef and vegetables. Stir to mix. Continue to cook mixture until beef is browned stirring occasionally about 5 minutes.

Stir in tomato paste until well combined and cook for 1 minute. Add in beef broth molasses and bay leaves. Bring stew to a simmer. Reduce heat to low cover and cook stirring occasionally until beef is tender about 50 minutes.

Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and continue to cook on low stirring occasionally until lentils soften about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper to taste and mix in fresh lemon juice to taste just before serving.