Spiced Beef-Lentil Stew

This One-Pot Spiced Beef-Lentil Stew is exotic yet soothing. And I made it with
what I had in the house during a snowstorm! It has the intense flavors of
Persian and Moroccan cuisine: vegetables and beef with cinnamon, coriander
[https://amzn.to/3LiYkj2], cumin and ginger. Yum!

Servings: 6 servings

Author: Beth

Prep Time
20 minutes

Cook Time
45 minutes

Total Time
1 hour, 5 minutes

Course:

Main Dish Stew

Cuisine:

Mediterranean

Keywords:

Dairy-Free Gluten-Free soy-free main dish one-pot meal Lentil Stew elimination diet Dutch oven meal

Instructions

1 If you are going to pre-cook the lentils after soaking, bring the water to a
boil, then add the soaked lentils. Cook until the lentils are just tender, about
20 minutes. Add at step #6.
2 Heat the olive oil [https://amzn.to/3mAyLk3] over low heat in a dutch oven. Cook
the carrots at a slow simmer until just becoming tender, 5-8 minutes.
3 Adjust the heat to medium. Add the ground beef and cook, breaking up the meat,
until all traces of pink have disappeared.
4 Add all the spices and salt and continue to heat until well mixed and fragrant.
Stir in the arrowroot flour.
5 Pour in the diced tomatoes and broth and bring to a simmer for about 5 minutes.
6 Add the lentils. Simmer gently until the lentils are tender and the sauce has
thickened slightly.
7 Stir in cilantro.
8 Serve over basmati rice.
9 Delicious with chutney of any type, such as this raisin chutney
[https://amealinmind.com/raisin-chutney/].

Spiced Beef-Lentil Stew

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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