Ingredients for Beef And Lentil Stew
- 2 lbs. beef stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 4 cloves garlic, minced
- 8 oz. fresh mushrooms, sliced
- 1 (14.5 oz.) can diced tomatoes, undrained
- 2 celery stalks, chopped
- 2 large carrots, chopped
- 1 1/2 cups brown or green lentils, rinsed
- Water
- Red Wine
- 1 bay leaf
- 1/2 tsp salt
- 6 cups beef broth
- 1/4 tsp black pepper
- fresh parsley, chopped (for garnish, optional)
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
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How to Make Beef And Lentil Stew
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add beef cubes and cook until browned on all sides.
- Remove beef from pot and set aside. Add onion and carrot and cook until softened, about 5 minutes.
- Add garlic and celery and cook for another minute until fragrant.
- Stir in mushrooms and cook for 2-3 minutes until softened.
- Return beef to the pot. Add lentils, beef broth, diced tomatoes (undrained), thyme, rosemary, and black pepper.
- Add the bay leaf.
- Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes, or until beef is tender and lentils are cooked through. Stir occasionally.
- Remove bay leaf before serving. Taste and adjust seasonings as needed.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
23g
Fat
15g
Carbs
5g
