Beef and Lentil Stew recipe

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Ingredients

2 tablespoons all-purpose flour
1 pound flank steak, cut into 1/2-inch cubes
2 tablespoons oil, or more as needed
4 carrots, chopped
1 onion, diced
1 stalk celery, thinly sliced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1 cup dry lentils
4 cups beef broth
2 teaspoons dried rosemary
11 ounces baby potatoes with skin
1 pinch salt and freshly ground black pepper to taste

Nutrition Info

255.3 calories
carbohydrate: 30.8 g
cholesterol: 12.6 mg
fat: 7.4 g
fiber: 10.2 g
protein: 16.5 g
saturatedFat: 2 g
servingSize: -
sodium: 675.3 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside.

  2. Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.

  3. Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.

  4. Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.

Recipe Yield

8 servings

Recipe Note

My mum is German and she would make this filling stew during the winter. We all loved it, so I thought I'd share!

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