Beef and Lentil Stew with Moroccan Spices

If you love hearty, comforting meals that are full of flavor and nutrition, this Beef and Lentil Stew with Moroccan Spices will quickly become one of your go-to recipes.

It’s rich, cozy, and full of aromatic spices that fill your kitchen with warmth. The combination of tender beef, earthy lentils, and fragrant Moroccan seasonings like cumin, coriander, and cinnamon creates a beautiful balance of flavors.

It’s the kind of stew that feels both wholesome and exotic, something that nourishes you while exciting your taste buds.

This dish also makes a great make-ahead meal because the flavors deepen even more as it sits. So if you’re cooking for family, meal prepping for the week, or just craving a bowl of comfort, this stew might be the perfect choice.

Ingredients You’ll Need

For the stew:

• 1 ½ pounds beef stew meat, cut into bite-sized cubes
• 1 cup green or brown lentils, rinsed and drained
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 1 red bell pepper, diced
• 1 can (14 oz) crushed tomatoes
• 4 cups beef broth (low sodium)
• 2 tablespoons olive oil
• Salt and black pepper, to taste

For the Moroccan spice mix:

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• ½ teaspoon turmeric
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon cayenne pepper (optional, for a little heat)

To finish:

• Fresh cilantro or parsley, chopped (for garnish)
• Lemon wedges, for serving

Step-by-Step Guide to Making It

Step 1: Season and brown the beef

Start by patting the beef pieces dry with paper towels to help them brown nicely. Season generously with salt and black pepper.

Heat olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the beef in batches (don’t overcrowd the pot) and sear until browned on all sides.

This step helps lock in flavor and adds a rich base to the stew. Remove the browned beef and set it aside on a plate.

Step 2: Sauté the vegetables

In the same pot, add the chopped onions, carrots, celery, and red bell pepper. Sauté for about 5 to 7 minutes until the onions become translucent and the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.

Step 3: Add the Moroccan spices

Sprinkle in the cumin, coriander, paprika, turmeric, cinnamon, ginger, and cayenne pepper. Stir well for about 30 seconds to toast the spices lightly. This helps release their aroma and intensifies the flavor of the stew.

Step 4: Build the stew base

Add the tomato paste and cook for a minute or two to remove its raw flavor. Then pour in the crushed tomatoes and give everything a good stir, scraping up any browned bits from the bottom of the pot. Return the seared beef to the pot, along with any juices it released.

Step 5: Add the lentils and broth

Stir in the lentils and pour in the beef broth. Mix everything together so the lentils and beef are evenly distributed.

Bring the mixture to a boil, then reduce the heat to low. Cover the pot partially and let it simmer gently for about 1 ½ to 2 hours, or until the beef is tender and the lentils are cooked through.

Stir occasionally and add a splash of water or broth if it gets too thick.

Step 6: Adjust and finish

Once the beef is tender and the lentils are soft, taste the stew and adjust the seasoning with more salt or pepper if needed. If you like a thicker consistency, let it simmer uncovered for another 10 to 15 minutes.

Step 7: Serve and garnish

Ladle the stew into bowls and top with a sprinkle of fresh cilantro or parsley. A squeeze of lemon juice right before serving adds a refreshing brightness that balances the rich, spiced flavors.

A Few Tips

• Choosing the right lentils: Green or brown lentils hold their shape better and won’t turn mushy during long cooking times.
  
• Make it vegetarian: You can easily make a meat-free version by omitting the beef and using vegetable broth instead. Add extra vegetables like zucchini, chickpeas, or sweet potatoes for texture and flavor.
  
• Meal prep friendly: This stew tastes even better the next day as the flavors meld. It also freezes beautifully for up to 3 months.

This comforting Beef and Lentil Stew with Moroccan Spices is truly a meal that brings a touch of North African warmth to your dinner table and makes you feel nourished from the inside out.

Pair it with some warm flatbread or a side of couscous, and you’ve got a wholesome, soul-soothing dish that everyone will love.

Let me know how it goes, and feel free to save this recipe on your Pinterest board!