Best 4 Moroccan Beef And Lentil Stew Recipes

Embark on a culinary journey to Morocco with this enticing beef and lentil stew recipe. This hearty and flavorful dish combines tender beef, earthy lentils, and an array of aromatic spices, creating a symphony of flavors that will tantalize your taste buds. Simmered to perfection in a rich tomato-based broth, this stew is a delightful blend of sweet, savory, and tangy notes. Accompany it with fluffy couscous or crusty bread for a complete and satisfying meal. Additionally, this article offers a delightful selection of other Moroccan delicacies, including a fragrant chicken tagine with preserved lemons and olives, a vibrant vegetable couscous bursting with garden-fresh flavors, and a tantalizing assortment of Moroccan salads and dips that will transport you to the bustling souks of Morocco.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN APPLE BEEF STEW

Moroccan Apple Beef Stew image

I love the mix of sweet and savory flavors in this stew. It's the perfect blend of adventurous and comforting, and makes a fun dish to share with guests. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

1-1/4 teaspoons salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
1/4 teaspoon ground allspice
2-1/2 pounds beef stew meat, cut into 1-inch pieces
2 to 3 tablespoons olive oil
1 large onion, chopped (about 2 cups)
3 garlic cloves, minced
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) beef broth
1 cup pitted dried plums (prunes), coarsely chopped
1 tablespoon honey
2 medium Fuji or Gala apples, peeled and cut into 1-1/2-inch pieces
Hot cooked rice or couscous, optional

Steps:

Mix salt, cinnamon, pepper and allspice; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat. , Brown beef in batches, adding more oil as necessary. Remove beef with a slotted spoon., Add onion to same pan; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in tomato sauce, broth, dried plums and honey. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours. , Add apples; cook, covered, until beef and apples are tender, 30-45 minutes longer. Skim fat. If desired, serve stew with rice or couscous. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 339 calories, Fat 13g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 905mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 2g fiber), Protein 29g protein.

MOROCCAN LENTIL STEW

Moroccan Lentil Stew image

This hearty stew is loaded with vegetables, so it's easy on the waistline! I recently re-joined WW, and am searching for ways to incorporate more legumes and veggies in my diet, and this recipe makes that easy. The warm Moroccan spices ensure a flavorful stew. One serving is 4sp on the WW green plan.

Provided by Kim's Cooking Now

Categories Soups, Stews and Chili Recipes Stews

Time 1h20m

Yield 6

Number Of Ingredients 19

Ingredients

5 cups hot water
2 cubes tomato bouillon with chicken flavoring (such as Knorr®)
1 tablespoon extra-virgin olive oil
1 cup chopped yellow onion
2 large cloves garlic, minced
1 teaspoon dried fenugreek leaves
1 bay leaf
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon cayenne pepper
1 cup lentils
1 cup peeled and chopped butternut squash
1 large carrot, chopped
1 celery stalk, chopped
½ cup chopped fresh green beans
¼ cup frozen peas
1 tablespoon chopped fresh cilantro

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.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 28.6 g, Fat 2.8 g, Fiber 12.1 g, Protein 9.7 g, SaturatedFat 0.4 g, Sodium 247.5 mg, Sugar 3.6 g

SLOW COOKER LENTIL-BEEF STEW

Slow Cooker Lentil-Beef Stew image

Provided by Tia Mowry

Categories main-dish

Time 12h55m

Yield 6 to 8 servings

Number Of Ingredients 22

Ingredients

2 tablespoons dried basil
2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons sea salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 cup all-purpose flour
2 pounds beef chuck, cut into 1-inch cubes
4 tablespoons grapeseed oil
5 cups beef broth
2 carrots, sliced
2 stalks celery, diced
2 cloves garlic, finely chopped
2 large onions, chopped
2 tomatoes, cored and cut into chunks
1 potato, cut into chunks
1 cup brown lentils
1/4 cup soy sauce
2 teaspoons beef bouillon base
1 teaspoon red pepper flakes
3 sprigs thyme
1 bay leaf

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.

MOROCCAN LENTIL AND KALE STEW

Moroccan Lentil and Kale Stew image

Serve this topped with sautéed onions. Other greens could be used in place of the kale. 4 servings. 45 min

Provided by dicentra

Categories Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon oil
2 large carrots, peeled and diced
1 onion, diced
2 garlic cloves, minced
7 cups water
1 1/2 cups brown lentils
2 teaspoons cumin
1/2 teaspoon black pepper
2 cups kale, chopped
4 tablespoons fresh parsley, chopped
1 teaspoon salt
1 lemon, juice of

Steps:

Sauté onions, carrot and garlic in the oil. Add water, cumin, pepper and the lentils. Bring to a simmer.
Cook until lentils are tender; about 20 minutes.
Add kale, parsley, salt and lemon juice and cook for 10 minutes longer until kale is wilted.

Nutrition Facts : Calories 337.6, Fat 4.8, SaturatedFat 0.6, Sodium 642.8, Carbohydrate 54.8, Fiber 24.5, Sugar 4.7, Protein 20.8

Tips:

For a richer flavor, use beef broth instead of water.
If you don't have any lentils, you can substitute them with split peas or barley.
Add a teaspoon of ground cumin and a pinch of cayenne pepper for a more authentic Moroccan flavor.
Serve the stew with a side of couscous, rice, or bread for a complete meal.
If you want a thicker stew, add a tablespoon of cornstarch or flour to the cooking liquid.
Garnish the stew with fresh cilantro or parsley before serving.

Conclusion:

Moroccan beef and lentil stew is a hearty, flavorful, and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover beef. The stew can be served with a variety of sides, such as couscous, rice, or bread. It is also a good source of protein, fiber, and vitamins.