Moroccan beef and lentil stew
4 servings Prep: 10 mins, Cooking: 1 hr 30 mins
A fantastic beef stew belly warmer.
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|500 g||beef — stewing, chopped|
|1||onion — medium, sliced|
|2||garlic — cloves, crushed|
|15 ml||cumin — ground|
|1||cinnamon — stick|
|500 ml||stock — beef|
|1||salt and freshly ground black pepper — to taste|
|250 g||lentils — dried|
|15 ml||fresh coriander — chopped|
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Heat oil in a heavy-based casserole dish.
Fry beef until well browned on all sides.
Add onion and fry until golden.
Add garlic and spices and cook for 2 minutes.
Add tomatoes and stock and simmer over a low heat for an hour or until beef is tender.
Season and stir through lentils.
Cook for another 30 minutes or until lentils are cooked through.
Serve scattered with coriander.
This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
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