Lentil and Beef Stew recipe
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Ingredients
- 1 pound ground beef 1 large Spanish onion, chopped ½ green bell pepper, chopped ½ red bell pepper, chopped ½ yellow bell pepper, chopped 3 cloves garlic, minced 2 cups water 2 cups beef broth 2 cups stewed tomatoes 1 ½ cups dry lentils, rinsed and sorted 1 cup chopped fresh mushrooms 1 (6 ounce) can tomato paste 1 tablespoon white vinegar ½ teaspoon red pepper flakes ¼ teaspoon dried basil ¼ teaspoon dried oregano ¼ teaspoon ground black pepper ½ cup boiling water, or as needed
Nutrition Info
- 227.6 caloriescarbohydrate: 26.5 gcholesterol: 28.4 mgfat: 6.2 gfiber: 10.7 gprotein: 17.5 gsaturatedFat: 2.3 gservingSize: -sodium: 318.5 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Lentil and Beef Stew
Directions
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Heat a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and bell peppers to the pot and saute until slightly caramelized, 7 to 10 minutes. Add garlic and saute until fragrant, 1 to 2 minutes.
Stir 2 cups water, beef broth, tomatoes, lentils, mushrooms, tomato paste, vinegar, red pepper flakes, basil, oregano, and black pepper into the pot. Bring to a boil. Reduce heat and let simmer, uncovered, stirring frequently, until lentils are tender, about 1 hour. Add boiling water as needed to keep lentils from sticking.