Beef Lentil Stew Recipe
User Reviews
5
Beef Lentil Stew Recipe
Description
This Beef Lentil Stew Recipe starts by browning beef chuck pieces with onions and garlic to develop rich flavor. Carrots, celery, lentils, crushed tomatoes, beef stock, and red wine are added along with herbs like bay leaves, thyme, and cayenne pepper. The stew simmers covered for about 60 to 75 minutes, giving enough time for the beef to become tender and lentils to soften without turning mushy.
The stew balances savory, earthiness from the lentils and beef with a subtle heat from cayenne and fresh herb notes provided by tarragon added at the end. Cooking in a heavy-lidded pot helps retain heat evenly, ensuring consistent tenderness in the meat and legumes. The resulting texture offers soft, yet separate lentils and succulent beef chunks surrounded by a thick tomato-based broth.
This stew works well as a main meal, providing protein and vegetables in one pot. It pairs nicely with rustic bread or over cooked grains to soak up the sauce. The hearty flavor and texture make it suitable when a long-cooked, filling dish is desired.
Using a heavy-lid pot is recommended to maintain heat and moisture. Adjust seasoning with salt and pepper at the end to suit taste.
Ingredients
- 2 tablespoons olive oil
- 2 1/2 pounds beef chuck cut into 3/4 inch cubes
- 1 onion chopped
- 3 garlic minced, cloves
- 4 carrot sliced
- 3 celery sliced, large stalks
- 1 1/2 cup lentils green or brown, dried
- 28 ounces crushed tomatoes (1 can)
- 6 cups beef stock
- 1 cup red wine dry
- 3 bay leaf
- 1 tablespoon thyme dried
- Pinch cayenne pepper
- 3 tablespoons tarragon fresh chopped
- salt
- black pepper
Instructions
- Heat the oil in a large pot over medium-high heat. Sauté the onions for 3-4 minutes, then add the beef and garlic.
- Brown the meat, stirring regularly, for 5-10 minutes. All sides of the beef chunks should be browned.
- Add the carrots, celery, lentils, tomatoes, beef stock, wine, bay leaves, thyme, 1 teaspoon salt, and cayenne pepper.
- Bring to a boil, cover, then reduce heat and simmer for about 60-75 minutes, until the lentils and beef are tender. Stir in the tarragon. Then taste for salt and pepper.
Notes
- Use a pot with a heavy lid to retain heat and moisture for tender beef and lentils.
- Simmer the stew until lentils and beef are tender, about 60 to 75 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Serving | 1.5cup | |
| Calories | 524kcal | 26% |
| Carbohydrates | 38g | 13% |
| Protein | 43g | 86% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 640mg | 27% |
| Potassium | 1683mg | 36% |
| Fiber | 15g | 60% |
| Sugar | 8g | 16% |
| Vitamin A | 5540IU | 111% |
| Vitamin C | 16mg | 18% |
| Calcium | 153mg | 15% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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