Ingredients:
For the Stew:
- 2 tablespoons olive oil
- 1 lb (450 g) beef stew meat, cut into cubes
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons Moroccan spice blend (or a mix of cumin, coriander, paprika, and cinnamon)
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 cup dried green or brown lentils, rinsed
- 1 large carrot, diced
- 1 red bell pepper, diced
- 1 can (14.5 oz / 400 g) diced tomatoes
- 4 cups beef or vegetable broth
- 1 cup water (if needed)
- 1 cup frozen or fresh peas
- Salt and black pepper to taste
For Garnish:
- Fresh cilantro or parsley, chopped
- Lemon wedges
Instructions:
Sear the Beef:
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove the beef from the pot and set aside.
Cook Aromatics:
- In the same pot, add the diced onion and cook for 5 minutes, or until softened.
- Add the minced garlic and cook for an additional minute until fragrant.
Add Spices:
- Stir in the Moroccan spice blend, turmeric, and ground ginger. Cook for 1-2 minutes, allowing the spices to toast and release their flavors.
Combine Ingredients:
- Return the browned beef to the pot. Add the lentils, diced carrot, red bell pepper, diced tomatoes, and beef broth. Stir well to combine.
Simmer:
- Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 45-60 minutes, or until the beef is tender and the lentils are cooked through. Add water if the stew becomes too thick.
Add Peas:
- Stir in the peas and cook for an additional 5 minutes until heated through.
Season and Serve:
- Season with salt and black pepper to taste.
- Garnish with chopped cilantro or parsley and serve with lemon wedges on the side.
Serving Suggestions:
- Enjoy the stew on its own or with crusty bread, couscous, or rice.
This Moroccan-Spiced Beef and Lentil Stew is a comforting and flavorful dish perfect for a cozy meal. Enjoy!
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