01/11/2021
Moroccan beef and lentil stew has been a hearty and delicious lunchtime staple this winter!
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Ingredients:
- 1.5 lbs stewing beef, 1” cubes, extra fat trimmed
- 2 small-med onions, finely chopped
- half bunch of celery, finely chopped
- 2 med sweet potatoes, peeled and finely chopped
- 4 cloves garlic, minced
- 1L beef broth
- 1 tsp apple cider vinegar
- 1 Tbsp raw coconut sugar (or molasses)
- 1 tsp each: salt, cumin, turmeric, onion powder, garlic powder
- 1/2 tsp each: cinnamon, coriander, pepper
- 1/4 tsp allspice
- 3 tbsp tomato paste (I didn’t have any so I used about 15 cherry tomatoes, halved, and it worked perfectly!)
- 3 bay leaves
- 1 cup uncooked lentils, rinsed
- 2 heads of broccoli, chopped
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Directions:
- In olive oil, sauté onions over med heat for 3-5 min
- Add celery and garlic, sauté for 3-5 min
- Add beef and brown slightly, about 5 minutes
- Deglaze with broth, add everything except lentils and broccoli. Cover and bring to a gentle boil.
- Reduce heat and simmer for 1h.
- Add lentils. Cook with lid off, until tender and stew thickens. About 20 min.
- Add additional salt if needed, to taste
- Remove from heat, stir in broccoli. No need to cook, it will soften!
- Makes 6-8 servings. Enjoy!
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