Moroccan Beef and Lentil Stew

Recipe View 4 mins Heat the vegetable oil in a Dutch oven or large pot over medium heat. Add the carrots, celery, and onion and cook until they begin to soften, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant. (Estimated time: 4 minutes)

Recipe View 5 mins Add the cubed chuck roast to the pot. Sprinkle with salt, turmeric, onion powder, garlic powder, black pepper, cinnamon, ginger, cumin, coriander, and allspice. Stir to ensure the beef and vegetables are evenly coated with the spice mixture. Cook, stirring occasionally, until the beef is nicely browned on all sides. (Estimated time: 5 minutes)

Recipe View 1 mins Stir in the tomato paste until it's well combined with the beef and vegetables. Cook for 1 minute, allowing the tomato paste to caramelize slightly and deepen the flavor. (Estimated time: 1 minute)

Recipe View 50 mins Pour in the beef broth, add the molasses and bay leaves. Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it cook gently, stirring occasionally, until the beef is very tender. (Estimated time: 50 minutes)

Recipe View 15 mins Stir in the dried red lentils and chopped dried apricots. Return the stew to a simmer. Cover and continue to cook on low heat, stirring occasionally, until the lentils are tender and have thickened the stew slightly. (Estimated time: 15 minutes)

Recipe View Remove the bay leaves and discard them. Taste the stew and adjust the seasoning with additional salt and pepper as needed. Stir in the fresh lemon juice just before serving to brighten the flavors. Serve hot.