Beef and Lentil Stew
Our Beef and Lentil Stew is just the dish to fill and warm your belly this season!
Stews remind me of my childhood… Of coming in from the blustering outdoors with ruby cheeks and a smile.
Stew reminds me of shedding my 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.
Today’s Beef and Lentil Stew is a true family favorite. It’s a play off my mom’s classic beef stew, substituting lentils for potatoes to enhance its nutritional value.
It’s hearty and filling with a robust beefy flavor. Yet it’s lean and packed with nutrients, for those on a low carb diet, or just generally watching their waistlines. *wink*
Beef and Lentil Stew is a marvelous meal to warm you up on a winter’s day. It’s guilt free, gluten free, and fabulous as leftovers.
Beef and Lentil Stew
- 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 lentils, green or brown
- 28 ounces crushed tomatoes (1 can)
- 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
- 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.
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