Time 1h35m Yield 6 Number Of Ingredients 23 Steps:
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.
Time 12h55m Yield 6 to 8 servings Number Of Ingredients 22 Steps:
For the spice mix: In a small bowl, combine the basil, garlic powder, paprika, sea salt, cumin and oregano. Mix until well blended. For the stew: Combine the flour with 1 tablespoon of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off any excess flour. Heat 2 tablespoons of the grapeseed oil in a large saute pan over medium-high heat. In two batches, sear the dredged beef on all sides, adding the remaining 2 tablespoons grapeseed oil before the second batch. Transfer the seared beef to a slow cooker. Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker. Then, to the slow cooker, add the remaining beef broth and the carrots, celery, garlic, onions, tomatoes, potatoes, lentils, soy sauce, bouillon, pepper flakes, thyme and bay leaf. Cover and cook on low for 12 hours or on high for 8 hours. Remove the bay leaf and thyme sprigs before serving.
Time 1h20m Yield 6 Number Of Ingredients 19 Steps:
Stir hot water and tomato bouillon together in a bowl until dissolved. Heat oil over medium heat in a Dutch oven or large pot. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook for 1 minute more. Stir in lentils, butternut squash, carrot, celery, and tomato bouillon. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes. Add green beans and peas and cook for 5 minutes more. Garnish with fresh cilantro.
Time 45m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.
More about “moroccan beef and lentil stew recipes”
Time 8h Yield 6 serving(s) Number Of Ingredients 14 Steps:
Combine all ingredients except green beans in a 4-5 quart slow cooker. Cover and cook on low for 7-8 hours until lentils, squash, and potatoes are tender when tested with knife. Increase heat to high setting. Stir in thawed green beans, cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender. If you have a new, hotter cooking crockpot, cook on low for 6-8 hours until lentils and potatoes are tender. If the recipe is ‘mush’ you cooked it too long. And always season food to taste. The crockpot mutes spices, so you may need to add more curry powder and cumin before you serve it.
