Beef and Lentil Stew

Although this stew isn’t Irish, it most definitely needs to grace the pages of ASP before winter’s official end.

I promise to have your Irish eyes a smilin’ before St. Patty’s day rolls in. Last year I posted a couple great Irish recipes when my blog was just a “wee bairn.” Try a slice of sweet Irish Soda Bread or hearty plate of Bangers and Mash.

Stews remind me of my childhood; of coming in from the blustering outdoors with ruby cheeks and a smile. Stew reminds me of shedding the gloves and scarf at our hall tree, then eagerly sitting around our family table for a filling meal. Stew reminds me of my mom, always smiling, always a wonderful cook, although she still won’t admit to it. Mom had a way of  drawing us into the kitchen. She would make up funny stories about the origins of our food and allow us to whittle our fruits and veggies into amusing shapes. Even when life was hectic for her, she made our time together light, memorable, and full of teachable moments. If only I can make such an impact on my babies…

This particular stew was something I cooked up when I started my “Slow Carb Diet” in January. I craved heavy winter meals, but was limited to protein, veggies and beans. I decided to substitute lentils for the potatoes in traditional beef stew; then added red wine and tarragon for extra OOMPH.  The result was a lovely flavorful stew that lacked not for heavy carbs. I made this several times and ended up emailing the recipe to friends who made it again and again as well. It’s a winner!

Preparation:

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.

Add the carrots, celery, lentils, tomatoes, beef stock, wine, bay leaves, thyme, 1 tsp. salt and cayenne pepper.

Bring to a boil, cover, then reduce heat and simmer for about 45-60 minutes, until the lentils are tender. Stir in the tarragon. Then taste for salt and pepper. *The key here is to use a pot with a heavy lid, otherwise you may have to cook it longer for the meat to tenderize.

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Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Slow Carb Beef and Lentil Stew

Ingredients:

2 Tb. oil
2.5 lbs. beef chuck, cut into ¾ inch cubes
1 onion, chopped
3 garlic cloves, minced
4 carrots, sliced
3 large celery stalks, sliced
1 ½ cup dried green or brown lentils
1- 28 oz. can of crushed tomatoes
6 cups beef stock
1 cup dry red wine
3 bay leaves
1 Tb. dried thyme
Pinch of cayenne pepper
3 Tb. fresh chopped tarragon
Salt and Pepper

Directions:

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.

Add the carrots, celery, lentils, tomatoes, beef stock, wine, bay leaves, thyme, 1 tsp. salt and cayenne pepper.

Bring to a boil, COVER, then reduce heat and simmer for about 45-60 minutes, until the lentils are tender. Stir in the tarragon. Then taste for salt and pepper. *The key here is to use a pot with a heavy lid, otherwise you may have to cook it longer for the meat to tenderize.

We have always found the Irish a bit odd. They refuse to be English. ~Winston Churchill

A good laugh and a long sleep are the two best cures. ~Irish Proverb

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65 Responses to “Beef and Lentil Stew”

  1. #
    51
    denise @ bread expectations — March 16, 2011 @ 9:37 pm

    Lovely stew Sommer! Love that it’s not heavy on carbs. I have everything except the beef and this is looking better and better, the longer I look at it!

    Reply

  2. #
    52
    A Little Yumminess — March 17, 2011 @ 2:36 pm

    The photos are beautiful and I am eating a really lousy lunch as I read this, so it doesnt help :)

    Reply

  3. #
    53
    tori — March 21, 2011 @ 7:34 am

    I am about to make this for the second time in two weeks. It’s delicious!!! Thank you!

    Reply

  4. #
    54
    A Canadian Foodie — March 21, 2011 @ 9:16 pm

    I always love to see you using “my” green pot! It matches your site design so well. This is my kind of meal. I love flavourful stews with such a variety of tastes and textures. So nutritious, delicious, economical and ultra satisfying. The photographs are incredible!
    :)
    Valerie

    Reply

  5. #
    55

    Oh geez, that looks good enough to eat well into summer, Sommer. Seriously. I never liked lentils when I was a kid and I don’t know why because I adore them now. This looks so, so very good.

    Reply

  6. #
    56
    Amanda @ Martinis At Six — March 24, 2011 @ 10:08 am

    The ONLY thing that I dislike about winter’s end is putting away all my soup and stew recipes. Apparently I don’t need to do that yet though, as winter seems to be holding on for a while this year. So I am glad to have some new things to try out as I patiently (not at all patiently) await spring.

    Reply

  7. #
    57
    Stedman — March 26, 2011 @ 7:49 pm

    Thank you for sharing this recipe. It’s simmering on the stove top at the moment.
    Cheers!

    Reply

  8. #
    58
    Adie1968 — January 27, 2013 @ 8:21 pm

    Awesome! I cooked for two hours just to be sure meat was tender and it was! Next time, I’ll only use 1/2T thyme as 1T was a little too much for me.

    Reply

  9. #
    59
    Betty Lynne — January 23, 2014 @ 12:26 pm

    I just discovered this in my search for lentil soup recipes and it was fantastic! I did it in the crock pot on high for about six hours which gave the meat plenty of time to get tender and the lentils too. Everyone loved it, even my neighbor whom I gave a big bowl to. Perfect for a frigid winter night!

    Reply

  10. #
    60
    Barbara Seidler — September 19, 2014 @ 6:53 am

    Thank you for such wonderful recipes you share!!! I am going to try most of them as they look delicious and HOMEY. Thank goodness!!

    Reply

  11. #
    61
    Kim Gurley — October 11, 2014 @ 7:22 am

    This deceptively simple recipe is DELICIOUS!!! It is my newest fave and will be a “go to” for busy work-weeks! Simply fantastic!

    Reply

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