Ground Beef and Lentil Casserole Recipe

Beef Stew: Rustic, packed with flavor, and so comforting. Our Beef and Lentil Stew is but the dish to fill and warm your belly this flavor!

Nostalgic Beef Stew

Stews remind me of my childhood… Of coming in from the blustering outdoors with ruby cheeks and a smiling.

Stew reminds me of shedding my gloves and scarf at our hall tree, then eagerly sitting effectually our family table for a filling meal.

Mom's Beef Stew

Stew reminds me of my mom, always smiling, ever a wonderful cook, although she nonetheless won't admit to it.

Mom had a manner of drawing u.s. into the kitchen.

She would make up funny stories about the origins of our food and let united states to whittle our fruits and veggies into agreeable shapes. Even when life was hectic for her, she made our time together lite, memorable, and total of teachable moments.

If but I can make such an touch on on my babies.

Beef Lentil Stew Recipe

Today'southBeef and Lentil Stew is a true family unit favorite.

It's a play off my mom'southward archetype beef stew, substituting lentils for potatoes to raise its nutritional value.

Although I dear the classic version and make it regularly, this lentil stew recipe offers an extra level of texture and depth of season.

Healthy Stew Recipe

It's hearty and filling with a robust beefy flavor.

However this beef stew is lean and packed with nutrients, for those on a clean diet, or who are just generally watching their waistlines.

Although I wouldn't call this low carb, information technology is a very well balanced meal.

Beef and Lentil Stew is a marvelous meal to warm you upwardly on cool evenings. It's guilt costless, gluten free, and fabled as leftovers.

Beef Lentil Stew Ingredients

• Olive Oil – To saute the onions, garlic, and beefiness.
• Beef Chuck – A fabulous stew meat for flavor and texture.
• Onion – For depth of season.
• Garlic –  For depth of flavor.
• Carrots – To add sweet and color.
• Celery – To offer texture and herby essence.
• Dried Lentils – Use brown or green lentils, because they hold their shape after cooking.
• Crushed Tomatoes – For tangy flavor and thickening.
• Beef Stock – To intensify the beefy flavor.
• Cherry Vino – To balance the heavy ingredients.
• Bay Leaves – To offer deep herby notes.
• Thyme – You can utilise fresh or stale thyme.
• Cayenne Pepper – For a little kick!
• Tarragon – To offer a fresh pop of sugariness at the end.

How To Brand Beef and Lentil Stew

ane. Sauté. Heat the oil in a large pot. Sauté the onions for a few minutes, then add the beef and garlic.

2. Brownish. Brownish the meat, stirring regularly, until the pieces are caramelized on all sides.

3. Dump. Add together the carrots, celery, lentils, tomatoes, beef stock, wine, bay leaves, thyme, 1 teaspoon salt, and cayenne pepper.

4. Simmer. Bring to a boil, cover, then reduce heat and simmer, until the lentils are tender. And so stir in the tarragon!

Get the Full (Printable) Beefiness Lentil Stew Recipe Beneath!

More than Cozy Autumn & Winter Recipes

• Nana'southward Epic Navy Bean Soup
• Red Posole with Pork
• Japanese Clear Soup
• 5-Ingredient Cheesy Craven Chili
• Buffalo Cauliflower Soup Recipe
• Perfect Pumpkin Chili
• Ethiopian Red Lentils (Mesir Wat)
• Everyone'southward Favorite Chili
• Irish gaelic Corned Beef and Cabbage Stew
• Perfect New England Clam Chowder
• Creamy French Onion Soup
• Bootleg Copycat Little Caesar's Crazy Staff of life
• Roasted Red Pepper Marinara

Beef and Lentil Stew

A rich and hearty Beef and Lentil Stew Recipe full of healthy ingredients. This nourishing stew is a perfect family repast for common cold winter evenings.

Servings: 8

• 2 tablespoons olive oil
• 2 ane/2 pounds beef chuck, cut into 3/iv inch cubes
• 1 onion, chopped
• 3 garlic cloves, minced
• iv carrots, sliced
• 3 large celery stalks, sliced
• 1 1/two cup stale lentils, dark-green or chocolate-brown
• 28 ounces crushed tomatoes (i can)
• half dozen cups beefiness stock
• 1 cup dry ruby wine
• iii bay leaves
• i tablespoon dried thyme
• Pinch of cayenne pepper
• 3 tablespoons fresh chopped tarragon
• Table salt and Pepper

• Estrus the oil in a large pot over medium-high heat. Sauté the onions for 3-four minutes, and then add the beef and garlic.

• Dark-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, i teaspoon salt, and cayenne pepper.

• Bring to a boil, cover, and so reduce heat and simmer for most 60-75 minutes, until the lentils and beef are tender. Stir in the tarragon. Then sense of taste for common salt and pepper.

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

Serving: one.5 cup , Calories: 524 kcal , Carbohydrates: 38 g , Protein: 43 m , Fatty: 21 g , Saturated Fat: viii g , Polyunsaturated Fatty: 2 k , Monounsaturated Fatty: 11 g , Trans Fat: one g , Cholesterol: 98 mg , Sodium: 640 mg , Potassium: 1683 mg , Fiber: 15 g , Sugar: 8 g , Vitamin A: 5540 IU , Vitamin C: sixteen mg , Calcium: 153 mg , Iron: 9 mg

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Source: https://www.aspicyperspective.com/beef-and-lentil-stew/

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