How To make Beef& Lentil Stew
1 lb Lean Ground Beef
1/2 c Onion
Chopped, 1 Md
1 Clove Garlic :
Minced
4 oz Mushroom Stems & Pieces 1 Cn
16 oz Stewed Tomatoes :
1 Cn
1 Celery Stalk Sliced
1 Carrot :
Lg, Sliced
1 c Lentils Uncooked
3 c Water
1/4 c Red Wine :
Optional
1 Bay Leaf
2 tb Parsley Snipped
1 t Salt
1 t Beef Bouillon :
Instant
1/4 ts Pepper
Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve.
How To make Beef& Lentil Stew's Videos
Beef LENTIL SOUP. Recipe by Always Yummy!
Beef Lentil Soup is very tasty and hearty. Rich and inventive Middle Eastern cuisine presented gourmets with a variety of dishes that became popular all over the world. One of it is lentil soup with special and unrepeatable taste.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• red lentil – 9 oz / 250 g
• water – 2,5 qt / 2,5 l
• beef – 20 oz / 600 g (possible use of other meat)
• bulb onion – 8 oz / 230 g
• carrot – 4 oz / 110 g
• potato – 10,5 oz / 300 g
• tomatoes – 7 oz / 200 g
• salt – 1 tbsp
• turmeric – ½ tsp
• ground black pepper – ½ tsp
• 2 fresh chili peppers
• garlic – 3 cloves
• vegetable oil – 2 tbsp
• 2 bay leaves
• tomato paste – 1 tbsp
• fresh cilantro and parsley – 1 tbsp
✔︎ You will need:
• carving board
• stockpot
• pan
• bowl
???? Preparation:
1. Wash the meat thoroughly, lay into the stockpot and pour with 2,5 l of cold water.
2. Bring to a boil, skim the froth, reduce the heat and boil for an hour over low heat.
3. Dice the onion, carrot, tomatoes and potato small-sized.
4. Wash the lentil in cold water.
5. Heat the pan with 2 tbsp of vegetable oil and fry the onion over medium heat for 2 minutes, add the chopped garlic and fry for a minute more.
6. Add the carrot and fry for 2 minutes.
7. Add the tomatoes and keep frying for 2 minutes more.
8. Add 1 tbsp of tomato paste, salt, pepper, turmeric, cover the lid and simmer for 5 minutes over low heat.
9. Take the boiled meat out of the stockpot and cut into average pieces. Add the potato, lentil and prepared meat into the stockpot and boil over low heat for 10 minutes.
10. Add the fried vegetables, bay leaves, chili peppers into the stockpot, salt to taste and boil the soup for another 5 minutes. When serving sprinkle the lentil soup with chopped up greens.
Quick & Easy Beef & Lentil Stew & Weekly Weigh-in results
This meal was so quick taking only around 30 minutes. So filling and ideal if you are on EESP. My weekly weigh in results were not as I hoped. Make sure you are subscribing to follow my journey!
Sausage & Kale Black Lentil Stew - Food Wishes
Learn how to make Sausage & Kale Black Lentil Stew! It’s not the most colorful, or visually enticing bowl of food, but like it’s creator, it’s beautiful on the inside (and it’s easy). Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Sausage & Kale Black Lentil Stew recipe!
You can also find my content on Allrecipes:
One Pot Australian Lamb Lentil Soup
Another delicious Ramadan recipe brought to you by Chef Tarek Ibrahim!
Lentil and Barley Soup.
1 tbsp olive oil
1/4 chopped onion
2 minced garlic cloves
1 chopped carrot
1/4 tsp each:
Ground coriander
Oregano
Cumin
Turmeric
3/4 cup Lentils
1/4 cup Barley
32 oz broth
Let soup come up to a boil, then lower flame to a simmer for 35 to 45 minutes
**the lentils and barley absorb the liquid quickly. You may want to add 1/2 to 1 cup extra of water, then adjust salt if needed.**
How to make Beef and Lentil Stew in a pressure cooker
Nothing better than having crusty bread with a thick hearty stew on a cold day.
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►Serves 4 people
2 Medium carrots (cut into large chunks)
1 1/2 Medium yellow onions (cut into quarters)
3 Garlic cloves
390g Beef chuck shoulder
1 Tbsp Garam masala
200g Cherry tomatoes
1 Tbsp flour
1 Large sprig of rosemary
4 Sprigs of thyme
4 Cups beef stock or chicken stock
1 Cup green lentils
Worcestershire sauce (to taste)
Salt & pepper (to taste)
Garnish with green onions & fresh parsley
Delicious with crusty bread
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