Beef and Lentil Stew
A hearty and comforting stew with tender beef and nutrient-rich lentils, perfect for a cozy meal.
Nutrition
Calories: 450cal
Carbohydrate: 40g
Protein: 35g
Fat: 15g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
2 hr Cook
2 hr 20 min Total
4 Servings
Ingredients
- 1 tbsp olive oil
- 1 lb beef chuck, cut into 1-inch cubes
- Salt and pepper to taste
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 tsp dried thyme
- 1 can (14 oz) crushed tomatoes
- 4 cups beef broth
- 1 cup dry lentils, rinsed and drained
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 1/4 cup fresh parsley, chopped
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Season the beef cubes with salt and pepper.
- In batches, sear the beef cubes in the hot oil until browned on all sides. Remove with a slotted spoon and set aside. This step locks in the meat’s flavor.
- Reduce heat to medium. In the same pot, add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes, until vegetables are soft.
- Stir in the dried thyme and cook for an additional 1 minute until fragrant.
- Pour in the crushed tomatoes, beef broth, and stir to combine.
- Return the browned beef to the pot and add the rinsed lentils and bay leaves.
- Bring to a simmer, then reduce the heat to low. Cover and cook for about 1.5 to 2 hours or until the beef is tender and the lentils are cooked through.
- Stir in Worcestershire sauce and remove bay leaves. Taste and adjust seasoning, if necessary.
- Just before serving, stir in fresh parsley. Serve hot and enjoy your hearty stew!
