Description
A hearty and nutritious slow-cooked stew with beef, lentils, and Moroccan-inspired spices.
Ingredients
- 1 lb beef stew meat, cubed
- 1 cup dried brown lentils, rinsed
- 1 onion, diced
- 3 carrots, sliced
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 4 cups low-sodium beef broth
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Brown the beef cubes on all sides.
- Transfer the beef to the crockpot. Add lentils, onion, carrots, and garlic.
- Stir in tomato paste, cumin, coriander, turmeric, cinnamon, and beef broth.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Season with salt and pepper before serving.
Notes
- Soak lentils for 30 minutes to reduce cooking time.
- Serve with fresh cilantro or parsley.
- Freezes well for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 6-8 hours
- Category: Stew
- Method: Slow Cooking
- Cuisine: Moroccan