Moroccan Beef Stew
Updated: Jun 14
* 2 tbs avocado oil or light tasting olive oil
* 2 pounds of stew beef cut into 3/4 inch cubes
* 3 garlic cloves, chopped
* 1 yellow onion, chopped
* 3 tbs tomato paste
* 1 28oz of diced tomatoes
* 1 15oz can chickpeas, rinsed, drained
* 1 cup dry brown lentils
* 3 cups of water
* 2 tsp apple cider vinegar
* 2 beef bouillon cubes
* 2 tsp ground cumin
* 3 tsp sweet paprika
* 1/2 tsp ground cloves
* *Optional pinch of cayenne for heat*
* 2 bay leaves
* 1/2 bunch coriander, leaves finely chopped, plus extra leaves to serve
* Salt and Pepper to taste
Step 1: Heat the oil in a large pot. Brown the stew beef, stirring regularly, until the pieces are caramelized on all sides. Remove from pot and set aside in a bowl.
Step 2: Add the onions, garlic, spices and beef bouillon cubes. Once the onions and garlic are softened return the beef to the pot with tomato paste. Cook, stirring, for 1 minute. Lastly, add the diced tomatoes (with out the juice) water, apple cider vinegar, lentils, bay leaf and a handful of chopped cilantro.
Step 3: Bring to a simmer, then reduce heat to low. Cook for 45 minutes or until lentils are soft, then stir in chickpeas. Cover and cook for 30 minutes, then remove the lid and cook until the beef is tender and the sauce is slightly reduced and thickened.
Step 4: Garnish with extra cilantro and serve with plain Greek yogurt and your favourite choice of bread.