Beef and Lentil Stew
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"My mum is German and she would make this filling stew during the winter. We all loved it, so I thought I'd share!"
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Ingredients1 h 30 m servings 255
Original recipe yields 8 servings
- 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, 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.
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Per Serving: 255 calories; 7.4 30.8 16.5 13 675 Full nutrition