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