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Moroccan-Spiced Beef and Lentil Stew with Apricots
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound beef stew meat, cut into cubes
  • 1 onion, diced
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 cup dried green lentils, rinsed
  • 1/2 cup dried apricots, chopped
  • 4 cups beef broth
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides for about 5 minutes.
  • Add the onion, carrots, and garlic. Cook for 4 minutes until the vegetables start to soften.
  • Stir in the cumin, cinnamon, ginger, and paprika. Cook for 1 minute until the spices smell fragrant.
  • Add the lentils, apricots, and beef broth. Season with salt and black pepper.
  • Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for 50 minutes, stirring once or twice, until the beef is tender and the lentils are soft.
  • Ladle the stew into bowls and top with chopped parsley. Serve with lemon wedges on the side.

Notes

The apricots soften during cooking and release just enough sweetness to balance the spices, so taste before adding extra salt at the end. Leftovers thicken as they sit, so stir in a little broth when reheating. This stew pairs well with plain rice or crusty bread to soak up the broth.
Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife