Best Beef and Lentil Stew Recipe | #healthy
Print Recipe
5 from 22 votes

Beef and Lentil Stew

A rich and hearty Beef and Lentil Stew Recipe full of healthy ingredients. This nourishing stew is a perfect family meal for cold winter evenings.
Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Course: Healthy, Soup
Cuisine: American
Servings: 8
Calories: 524kcal
Author: Sommer Collier


  • 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. All sides of the beef chunks should be browned.
  • Add the carrots, celery, lentils, tomatoes, beef stock, wine, bay leaves, thyme, 1 teaspoon 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.


NOTE: Use a pot with a heavy lid to keep in the heat. Otherwise you may have to cook the stew a bit longer for the meat to tenderize.


Serving: 1cup | Calories: 524kcal | Carbohydrates: 38g | Protein: 42g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 97mg | Sodium: 640mg | Potassium: 1678mg | Fiber: 14g | Sugar: 8g | Vitamin A: 5540IU | Vitamin C: 15.9mg | Calcium: 153mg | Iron: 9.1mg