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Moroccan Beef Recipe

Moroccan Beef

Dax Phillips
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Servings 8

Ingredients
  

  • 1 1/2 lbs ground chuck
  • 2 carrots peeled, diced
  • 1 rib of celery diced
  • 2 russet potatoes peeled, cubed, cooked al dente
  • 1/2 cup green lentils cooked al dente
  • 2 shallots diced
  • 4 cloves garlic minced
  • 1/4 cup dried apricots
  • 1 tbsp berebere spice
  • 1/2 tbsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tbsp salt to taste
  • 1 1/2 tsp cracked black pepper to taste
  • 1/2 cup chicken stock
  • Cooked jasmine rice optional

Instructions
 

  • Start by heating a large skillet or pot on medium heat. Toss in the ground chuck and start breaking it up with a wooden spoon. Continue to cook until it no longer pink. Retain the fat in the pan, about 2 tablespoons. If there is more, remove and discard.
  • Add in the shallots, garlic, carrots, and celery. Give a good stir. Toss in all of the spices and give that a good stir. The seasonings will start to bloom. Cook for a few minutes, then add in the lentils, apricots, and potatoes. Give this another gentle stir, then add in the chicken stock. Another gentle stir.
  • Give it a taste and see if it requires any additional salt. You should get getting the warm spice from the cinnamon, the color from the turmeric, and the spice from the bebere. Along with the tender potatoes, lentils, and beef, well you have yourself one very delicious dish. Feel free to try with ground chicken, turkey, or heck just go all vegetables and I’m certain you will still enjoy it.