Moroccan Beef and Lentil Stew

Ingredients (23)

• + 2 tablespoons vegetable oil add to pantry
• + 2 carrot, (7-1/2")s carrots, chopped add to pantry
• + 1 celery stalk, chopped add to pantry
• + 1 onion, chopped add to pantry
• ✓ 4 cloves garlic, minced
• + 1 ½ pounds chuck roast, cut into 1-inch cubes add to pantry
• + 1 teaspoon salt, or to taste add to pantry
• + 1 teaspoon ground turmeric add to pantry
• + 1 teaspoon onion powder add to pantry
• + 1 teaspoon garlic powder add to pantry
• + ½ teaspoon ground black pepper, or to taste add to pantry
• + ½ teaspoon ground cinnamon add to pantry
• + ½ teaspoon ground ginger add to pantry
• + ½ teaspoon ground cumin add to pantry
• + ½ teaspoon ground coriander add to pantry
• + ¼ teaspoon ground allspice add to pantry
• + 3 tablespoons tomato paste add to pantry
• + 4 cups low-sodium beef broth add to pantry
• ✓ 1 tablespoon molasses
• + 2 leaf (blank)s bay leaves add to pantry
• + 1 cup dried red lentils add to pantry
• + ½ cup dried apricots, chopped add to pantry
• + ½ lemon, juiced add to pantry