Beef and Lentil Stew

Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My mum is German and she would make this filling stew during the winter. We all loved it, so I thought I'd share!

By Anonymous

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Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
255 calories; protein 16.5g; carbohydrates 30.8g; fat 7.4g; cholesterol 12.6mg; sodium 675.3mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

France C
Allstar
Rating: 5 stars
02/22/2020
Delicious as written! The meat comes out tender, the lentils are cooked perfectly, as are the potatoes. I did cut the potatoes into 1.5" chunks. I would recommend keeping the lid ON when it's simmering because I noticed too much liquid was evaporating with it halfway covered. This will also thicken up upon cooling. The only thing that I don't see working is cooking this big batch of stew in a skillet. Use a large stockpot! Read More
Helpful
(3)
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
France C
Allstar
Rating: 5 stars
02/22/2020
Delicious as written! The meat comes out tender, the lentils are cooked perfectly, as are the potatoes. I did cut the potatoes into 1.5" chunks. I would recommend keeping the lid ON when it's simmering because I noticed too much liquid was evaporating with it halfway covered. This will also thicken up upon cooling. The only thing that I don't see working is cooking this big batch of stew in a skillet. Use a large stockpot! Read More
Helpful
(3)
Elizabeth
Allstar
Rating: 5 stars
03/11/2020
We loved this! Simple, tasty, makes a ton and cheap. I used fresh rosemary and added a couple of bay leaves to the mix. This is a great hearty stew and is very comforting on this cold and rainy night! Especially with a glass of malbec. Enjoy! Read More
Helpful
(2)
Marie Therrien
Rating: 5 stars
12/18/2020
I made it without the flank steak since I didn't have any & because we are in a pandemicand it wasn't enough reason to run to the store. I diced 2 tomatoes instead of the can tomatoes. I didn't have rosemary so I used 1/2 tsp of dried thyme. Also, I love cilantro so I threw a handful of fresh cilantro. I loved it. I'm on a low sodium and fluid restrictions diet so I didn't add salt and used 2 cups of Lino Life low sodium beef broth+1 cup of water. Delicious!!!! Read More
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Courtney McCants
Rating: 5 stars
11/06/2020
Delicious my family loved it, I substituted the celery for green beans. Read More
plates4u
Rating: 5 stars
11/09/2020
I made this recipe as is pretty much. I had stew meat on hand so that would be the biggest difference. The actual modification was in the procedure I added the lentils and the potatoes last after the beef was cooked to tender fork soft. I also added one bay leaf to the soup and discarded it at the end. Overall very good soup for this chilly autumn temperatures! Will make it again! Read More
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