I love beef and lentil stew. It’s a hearty dish that warms you up on chilly nights and is packed with protein, fiber and nutrients. Since it can be made in advance and freezes well, this is perfect for busy moms who want to get dinner on the table quickly without having to resort to takeout or fast food.
Writing an intro paragraph that will keep your reader engaged from the start is essential when writing blog posts! This blog post will show you how to make my favorite beef and lentil stew recipe (and I’m not just saying this because it’s mine – seriously, everyone loves it!). By taking a little bit of time upfront planning dinner ahead of time using this recipe, you’ll save yourself so much stress
prep: 15 mins cook: 1 hr 15 mins total: 1 hr 30 mins Servings: 8 Yield: 8 servings
4 cups beef broth
4 carrots, chopped
1 pound flank steak, cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1 (14.5 ounce) can diced tomatoes
1 onion, diced
11 ounces baby potatoes with skin
1 stalk celery, thinly sliced
2 tablespoons oil, or more as needed
1 cup dry lentils
2 cloves garlic, minced
1 pinch salt and freshly ground black pepper to taste
2 teaspoons dried rosemary
Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside.
Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.
Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.
Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.
Per Serving: 255 calories; protein 16.5g; carbohydrates 30.8g; fat 7.4g; cholesterol 12.6mg; sodium 675.3mg.