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Beef and Lentil Stew

Amazing and Healthy Beef and Lentil Stew Recipe Although this Beef and Lentil Stew isn’t officially Irish, it most definitely needs to grace the pages of ASP before winter’s official end.

Beef and Lentil Stew Recipe

I promise to have your Irish eyes a smilin’ before St. Paddy’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.

Beef and Lentil Stew

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 Beef and Lentil 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!

Healthy Beef and Lentil Stew

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.

Easy Beef and Lentil Stew

Hearty Beef and Lentil Stew

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.

Beef and Lentil Stew

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 2 1/2 pounds beef chuck, cut into 3/4 inch cubes
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 carrots, sliced
  • 3 large celery stalks, sliced
  • 1 1/2 cup dried green or brown lentils
  • 28 ounce can of crushed tomatoes
  • 6 cups beef stock
  • 1 cup dry red wine
  • 3 bay leaves
  • 1 tablespoon dried thyme
  • Pinch of cayenne pepper
  • 3 tablespoons fresh chopped tarragon
  • Salt and Pepper

Directions:

  1. Heat the oil in a large pot over medium-high heat. Sauté the onions for 3-4 minutes, then add the beef and garlic.
  2. Brown the meat, stirring regularly, for 5-10 minutes.
  3. Add the carrots, celery, lentils, tomatoes, beef stock, wine, bay leaves, thyme, 1 tsp. salt and cayenne pepper.
  4. 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.

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

Love this Beef and Lentil Stew!

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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69 Responses to “Beef and Lentil Stew”

  1. Belinda @zomppaposted March 14, 2011 at 7:09 am

    Wonderful soup – don’t think winter’s totally over just yet for many! Beautiful photos – so inviting…wait, are you inviting me over for some soup?

    Reply

  2. Tricia @ Saving room for dessertposted March 14, 2011 at 7:37 am

    The broth on this stew looks so wonderful and rich. I like the healthy pour of red wine :) Since winter has not yet disappeared, I’m all for a hot bowl of beefy stew. I have a lentil black bean soup on the front burner for this week but your stew looks so much better! As always, your photos are wonderful!

    Reply

  3. CLAIREposted March 14, 2011 at 7:47 am

    yum- this looks gorgeous! so hearty and yet healthy with the lentils.

    Thanks for sharing! Hope you have a great St. Patricks Day

    Reply

  4. Lea Annposted March 14, 2011 at 7:56 am

    I’ve seen snow in June here in the Rocky Mountains, even though we have spring like days, my winter lingers a little to long sometimes. This stew looks wonderful and love your descritpion of the memories. I wanted to let you know that I made your Roasted Red Pepper Aioli this weekend. Delicious. Thanks for that recipe. Have you used the left overs on anything else? Besides the artichokes, can’t think of how to use the rest in just the right fashion.

    Reply

  5. Cherineposted March 14, 2011 at 8:48 am

    A wonderful stew!

    Reply

  6. Kristenposted March 14, 2011 at 9:09 am

    As temperatures start to edge their way toward the 80s here in AZ, I am trying to get as much “winter food” made as I can. This sounds like a great hearty stew. I love using lentils to stretch the meat dollars!

    Reply

  7. Steve @ HPDposted March 14, 2011 at 10:00 am

    lots of lentils floating around these days … which is cool with me, cuz they’re practically free at the bulk section of Sunflower Market and they’re so easy to work with. cheers!

    Reply

  8. Suchitraposted March 14, 2011 at 10:15 am

    lentils touch to the stew looks fab! definitely will love to try this out without the beef! Thanks for sharing :)

    Reply

  9. carolinaheartstringsposted March 14, 2011 at 10:25 am

    That looks really wonderful and hearty. I love lentil soup and this looks like a great way to use lentils.

    Reply

  10. fooddreamerposted March 14, 2011 at 10:28 am

    Winter will likely be sticking around a bit longer here in New England, so this stew recipe is a keeper!

    Reply

  11. 5 Star Foodieposted March 14, 2011 at 11:37 am

    Sounds like a delicious stew for sure, very flavorful with the addition of tarragon!

    Reply

  12. Tiffanyposted March 14, 2011 at 11:39 am

    This looks like the perfect stew for anytime of year! Love your photos too!

    Reply

  13. Rubyposted March 14, 2011 at 11:39 am

    Looks gorgeous, which means delicious here in the UK (and undoubtedly in Ireland as well)! :-)

    Reply

  14. Angie's Recipesposted March 14, 2011 at 11:40 am

    A hearty and comforting stew is always welcome! Love the addition of tarragon.

    Reply

  15. Jenny (VintageSugarcube)posted March 14, 2011 at 1:33 pm

    Ohhhhh! That looks soooo good. And it is still quite chilly at night in good ole San Diego, so that would be perfect. I love the added Tarragon. mmm mmm mmmmmm

    Reply

  16. pamposted March 14, 2011 at 2:58 pm

    While that second picture certainly makes them look attractive, I can not be fooled. Lentils are evil.

    Reply

    • Sommer — March 14th, 2011 @ 3:02 pm

      Hilarious! Well Pam, to each his (her) own! ;)

      Reply

  17. soniaposted March 14, 2011 at 3:04 pm

    The stew is looking so warm and hearty. Loved the addition of lentils, it makes it more sumptuous… !

    Reply

  18. Stellaposted March 14, 2011 at 3:16 pm

    Oh Sommer! This is a beautiful stew, and I loved that you opted for lower carb lentils over potatoes. And you know, it almost sounds better that way?! Plus, your photos here are the jam! Very nice…!

    Reply

  19. Reeniposted March 14, 2011 at 3:17 pm

    It’s still bitter cold in my neck of the woods – warm and comforting stew like this are desired and welcome! It looks wonderful! Love your twist with the lentils.

    Reply

  20. sweetlifeposted March 14, 2011 at 3:34 pm

    oh it’s mid 80’s here, but I would still devour this entire bowl of gooodness….my girls love lentils and hubby enjoys a thick soup..thank you for sharing..have a great week!!
    the second pic is simply stunning , HUGS!

    sweetlife

    Reply

  21. Geniposted March 14, 2011 at 4:35 pm

    Yay for the last stew of the winter!! Stew reminds me of my childhood as well- mom’s chicken stew was certainly a favorite on cold nights! This one looks great, I’ll need to try it!

    Reply

  22. Lizposted March 14, 2011 at 5:08 pm

    Love the addition of lentils…looks like the perfect stew!

    Reply

  23. Eileenposted March 14, 2011 at 5:15 pm

    I’d love a nice warm bowl of that stew right now! The best stew I ever made was on a woodstove. I let it simmer for hours and it turned out perfect.

    Reply

  24. Lisa (Dishes of Mrs. Fish)posted March 14, 2011 at 5:15 pm

    My husband has been begging me to do make something with lentils. This looks/sounds perfect!

    Reply

  25. Susiposted March 14, 2011 at 5:51 pm

    What a lovely variation on traditional stew. Adding lentils instead of potatoes sounds insanely good!

    Reply

  26. Heleneposted March 14, 2011 at 6:05 pm

    You have beautiful pictures on your blog. That dish looks so good.

    Reply

  27. Dmarieposted March 14, 2011 at 6:38 pm

    I’m not a beef eater, but you sure can make it look good, Spicy!

    Reply

  28. Ilkeposted March 14, 2011 at 6:55 pm

    Lovely picture of the stew, especially seeing the wine being poured in right in the pot :)
    I already feel warm just looking at it :) You have a great blog…

    Reply

  29. elle marieposted March 14, 2011 at 7:28 pm

    I wanted to thank you for your message, that truly meant so much to me. I love how the sun is capturing the still life perfectly, I really love stews, what I love most is they are hearty, pretty healthy, and I can get so many meals out of one pot. I just ordered a bag of lentils, I can’t wait to make this.

    Reply

  30. Claudiaposted March 14, 2011 at 7:46 pm

    What a good idea. I’m going to be a copy-cat. Love lentils – really what a grand idea. And there are a few more weeks of stew season – this just beckons.

    Reply

  31. Fresh and Foodieposted March 14, 2011 at 7:47 pm

    Looks great! Another recipe to add to my to-do list. Love the idea of adding lentils and red wine. :)

    Reply

  32. torviewtorontoposted March 14, 2011 at 7:52 pm

    delicious stew looks healthy

    Reply

  33. Kankanaposted March 14, 2011 at 8:01 pm

    I don’t care if spring is on and winter is gone! This dish got to me on my menu soon! Looks soo delicious and warm

    Reply

  34. The Food Houndposted March 14, 2011 at 9:11 pm

    I know, I need to get all my winter recipes in before the asparagus shoots start to show!! Yikes! Beef stew is so hearty and delish…. except when it’s 95 degrees out :)

    Reply

  35. Kitaposted March 14, 2011 at 9:15 pm

    Ok, so now the challenge is, how can I sneak this in before spring hits. It looks lovely.

    Reply

  36. Pachecopattyposted March 14, 2011 at 9:20 pm

    I never would have thought to put beef in a lentil stew but hey why not? Maybe I’m thinking of lentil soup and how good it is with a grilled cheese sandwich, now why does thinking about food distract me like that????
    I loved the kind words you had for your mother, I hope my children think and write about me like that some day;-)

    Reply

  37. Christina @ Sweet Pea's Kitchenposted March 14, 2011 at 9:21 pm

    I love this lentil stew…It looks so yummy! I may have to give this a try this week! Yum! :)

    Reply

  38. Baking Serendipityposted March 14, 2011 at 10:30 pm

    This would definitely make a fantastic comforting winter meal. It looks delicious!

    Reply

  39. Julianaposted March 15, 2011 at 1:06 pm

    Sommer, what a hearty beef soup…and love the idea of lentil…I have to try this one. Looks delicious and very filing :-) Have a wonderful week!

    Reply

  40. Apicius' Apprenticeposted March 15, 2011 at 1:10 pm

    I’ve been making an absurd amount of stews and soups so that it lasts for days. May need to add this one to the line up! Always looking for new and delicious ways to make lentils.

    Reply

  41. MelaIneposted March 15, 2011 at 2:31 pm

    Made this last night and the flavor is good but the beef is way too tough after only 45 minutes of cooking. I shouldn’t have been surprised because none of my other stew type recipes call for a mere 45 minutes of cooking. I ended up pulling the lentils and veggies out of the broth and cooking the meat solo for another hour and a half until it was properly, meltingly tender. A quick recombine and heat through and it was perfect. Even better today.

    Reply

    • Sommer — March 15th, 2011 @ 5:42 pm

      Hi Melaine,

      Sorry you had trouble with your beef! Did you cover it? That way the meat simmers and steams, so it softens faster.

      Reply

  42. Lisa @ Tarte du Jourposted March 15, 2011 at 5:30 pm

    Wow… this looks fabulous! Your photos make this look like a wonderful stew dream. I think the lentils would add a lovely earthiness to the stew.

    Reply

  43. egbposted March 15, 2011 at 7:57 pm

    I just had lentil stew for dinner! Great pics. I really like how you go step by step with the photos.

    Reply

  44. Lora @cakeduchessposted March 15, 2011 at 8:54 pm

    Sommer-love this stew! I make lentils often but I have never made them like this w/the beef as a stew. Looks amazing!

    Reply

  45. Kate @ Diethood.composted March 15, 2011 at 9:11 pm

    Ah your photos are making me drool!
    I made some beef stew today and told my hubz that it better be the last stew that I have to make… this winter is too darn long!

    I have never used lentil in my beef stew…thank you for the tip!

    Reply

  46. Adrianaposted March 16, 2011 at 8:51 am

    This stew is gorgeous! I would probably eat it year-round. Congrats on making it to the Top 9.

    Reply

  47. wizzythestickposted March 16, 2011 at 12:20 pm

    Lucky for me here in the warn Caribbean the seasons don’t dominate my eating so I can have this right now!

    Reply

  48. Gwen~healthymammaposted March 16, 2011 at 1:51 pm

    This looks fabulous! Especially with the lentils and wine. Yum. My beef eating, country raised husband doesn’t care for stew oddly enough, he doesn’t like the mushy, blended flavors. I however love it. It is so comforting and hearty and flavorful. Not to mention simple and frugal! Im just going to have to try this because I love the ingredients in it!

    Reply

  49. Magic of Spiceposted March 16, 2011 at 2:06 pm

    Certainly a gorgeous stew!

    Reply

  50. Lindsey @ Gingerbread Bagelsposted March 16, 2011 at 3:12 pm

    Your stew is just gorgeous. I love the combination of beef and lentils, it sounds amazing. :) Congrats on the Top 9!

    Reply

  51. denise @ bread expectationsposted March 16, 2011 at 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

  52. A Little Yumminessposted March 17, 2011 at 2:36 pm

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

    Reply

  53. toriposted March 21, 2011 at 7:34 am

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

    Reply

  54. A Canadian Foodieposted March 21, 2011 at 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

  55. The Mom Chef ~ Taking on Magazines One Recipe at a Timeposted March 22, 2011 at 7:34 pm

    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

  56. Amanda @ Martinis At Sixposted March 24, 2011 at 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

  57. Stedmanposted March 26, 2011 at 7:49 pm

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

    Reply

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  59. Adie1968posted January 27, 2013 at 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

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  61. Betty Lynneposted January 23, 2014 at 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

  62. Barbara Seidlerposted September 19, 2014 at 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

  63. Kim Gurleyposted October 11, 2014 at 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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  66. Amy Spristerposted February 11, 2015 at 7:12 pm

    Made this tonight as a compromise for the family. I am trying to reduce my meat and carb intake but the family loves traditional beef stew. I made this and everyone loved it! I simply scooped up mine avoiding the potatoes I added and only took a little bit of meat as a treat. It is very satisfying as a lentil stew. I did make this in the slow cooker. Ran it on low for about 5 hours and up to high for an additional two hours as the lentils were a bit firm yet. Also, I didn’t have any wine on hand so I substituted a can of Consomme. Delicious. I highly recommend! Going to PIN this one for future use.

    Reply

  67. Julianposted April 19, 2015 at 8:05 pm

    I’ve been doing the same stew for decades (spanish origin) and adding chorizo, tomato concentrate and some paprika for the some extra kick. Brilliant.

    Reply

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