Craving a soul-warming meal that will make your taste buds dance and your kitchen smell like comfort? Look no further than this mouthwatering Beef and Lentil Stew – the ultimate culinary hug that transforms simple ingredients into a restaurant-worthy masterpiece! Imagine tender beef, hearty lentils, and perfectly seasoned vegetables simmering together in a rich, aromatic broth that promises to chase away any hunger or cold day blues.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound beef stew meat
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 cup dried lentils
- 4 cups beef broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients: 1 pound of beef stew meat, 2 tablespoons of olive oil, 1 chopped onion, 2 sliced carrots, 2 sliced celery stalks, 3 minced garlic cloves, 1 cup of dried lentils, 4 cups of beef broth, 1 teaspoon of dried thyme, and salt and pepper to taste.
- Rinse the dried lentils under cold water in a fine-mesh strainer. This helps remove any dirt or debris. Set aside.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the beef stew meat in a single layer. Sear the meat for about 5-7 minutes, turning occasionally, until it is browned on all sides. This step enhances the flavor of the stew.
- Once the beef is browned, remove it from the pot and set it aside on a plate. In the same pot, add the chopped onion, sliced carrots, and sliced celery. Sauté the vegetables for about 5 minutes until they start to soften and the onion becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant, being careful not to let it burn.
- Return the browned beef to the pot. Stir in the rinsed lentils, 4 cups of beef broth, and 1 teaspoon of dried thyme. Season with salt and pepper to taste.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer. Cook for about
- 5 to 2 hours, stirring occasionally, until the beef is tender and the lentils are cooked through.
- Check the seasoning before serving. Adjust with more salt and pepper if necessary. If the stew is too thick, you can add a little more beef broth or water to reach your desired consistency.
- Once done, serve the beef and lentil stew hot in bowls, garnished with fresh herbs if desired. Enjoy your hearty meal!
Tips
- For the most flavorful stew, take your time searing the beef. The golden-brown crust develops deep, complex flavors that will elevate the entire dish.
- Use fresh, high-quality beef stew meat and choose a cut with some marbling for maximum tenderness and taste.
- Don't rush the simmering process. Low and slow cooking allows the meat to become incredibly tender and lets the flavors meld together beautifully.
- If you want to enhance the stew's richness, consider adding a splash of red wine during the sautéing stage or a tablespoon of tomato paste for extra depth.
- For a meal prep-friendly option, this stew actually tastes even better the next day, as the flavors continue to develop overnight in the refrigerator.
- Experiment with garnishes like fresh parsley, a dollop of sour cream, or some crusty bread on the side to complete your perfect comfort meal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 75mg
