BEEF AND LENTIL STEW
My mum is German and she would make this filling stew during the winter. We all loved it, so I thought I'd share!
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- 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, 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 : Calories 255.3 calories, Carbohydrate 30.8 g, Cholesterol 12.6 mg, Fat 7.4 g, Fiber 10.2 g, Protein 16.5 g, SaturatedFat 2 g, Sodium 675.3 mg, Sugar 4.1 g
EASIER SLOW COOKER HALEEM (PAKISTANI BEEF AND LENTIL STEW) - GLUTEN-FREE
Haleem is a traditional Pakistani slow-cooked stew made of beef, lentils, and oats. This slow-cooker recipe makes it easy to enjoy this wholesome comfort food that's loved all over the world. This recipe is easy-to-follow and gives the most authentic results. Naturally gluten-free!
Provided by Izzah Cheema
Categories Main Course
Time 3h
Number Of Ingredients 37
Steps:
- Combine all the lentils and rice in a medium-sized bowl and fill with warm water. Use your hand to gently swirl the grains around until the water becomes murky. Tip the bowl to take out the excess water and repeat until the water runs clear. Let these soak in water for an hour and then strain.
- In a large pot, add the strained lentils and 6 cups of water. Bring to a boil over high heat, then remove the foam and lower the heat to a simmer. Cover and cook for 1 hour. Make sure the chana dal (yellow split peas) has completely cooked, as it takes the longest. Remove from heat and set aside to cool. Strain using a colander.
- Heat oil and ghee in a large pot over medium-high heat. Add the whole spices and onions and sauté until lightly golden, about 8-10 minutes. Add the garlic and ginger and sauté for about a minute until the raw smell disappears and the onions have deepened in golden color. Add the meat and continue to sauté until the color of the meat changes.
- Add the rest of the ingredients listed under meat (from the tomatoes to the haleem masala powder) and mix well. Add 4 cups of water and raise the heat to bring to a boil. Lower the heat to medium, cover and simmer until the meat is cooked, about 1 1/2 hours in a regular pot. Keep checking this periodically to ensure the meat doesn't stick to the bottom of the pan. Add more water, if necessary.
- Once the meat is tender, place a large bowl under a strainer and strain so that the meat and stock separate. Use a fork to remove the beef pieces and set them aside. If you're using bone-in meat, separate the meat from bone and discard the bones.
- Discard any large whole spices (the bay leaves, cloves, cinnamon stick, and cardamoms) from the strainer and add the rest of leftover onion/tomato masala to the beef. (It's okay if some whole spices remain in there. You'll notice them later in the process.) Reserve the stock water (it will be about 2 cups. If not, add water to make it 2 cups).
- Line your slow cooker with a slow cooker liner (optional). In a food processor, blend the lentils and grains until smooth. Transfer this mixture to the slow cooker. In the same food processor, use the pulse function to chop the meat so that it is shredded but not completely smooth and mushy like the lentils and rice. You want the chunks gone but you want to maintain the shredded texture (or strands of the meat) as much as possible.
- Transfer this beef mixture to the slow cooker. Then add the oatmeal and 2 cups of the stock and mix well. Cover and cook on low for 6 hours. Then remove it from the heat and allow to cool until you can refrigerate it. Refrigerate overnight.
- The next day, cover and cook on low again for 5-6 hours (add a bit of water if you'd like a thinner haleem). Open the lid, turn the heat setting to high, and taste to adjust seasoning. Stir in the freshly cracked black pepper and garam masala, if using. Allow the haleem to cook, stirring occasionally, with the lid open for about 30 minutes or until the desired texture is achieved.
- Place the haleem in your serving bowl. I've found the temperature of the haleem isn't too hot in the slow cooker so you can also transfer it to a regular pan and raise the heat if you'd like.
Nutrition Facts : Carbohydrate 43 g, Protein 29 g, Fat 40 g, SaturatedFat 13 g, Cholesterol 66 mg, Sodium 1477 mg, Fiber 11 g, Sugar 6 g, Calories 639 kcal, ServingSize 1 serving
GREEK BEEF AND LENTIL STEW
Make and share this Greek Beef and Lentil Stew recipe from Food.com.
Provided by dicentra
Categories Lentil
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients except zucchini, salt and pepper in slow cooker; cover and cook on low for 6-8 hours, adding zucchini during last 30 minutes.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 299.1, Fat 3.3, SaturatedFat 1.1, Cholesterol 44.6, Sodium 637.6, Carbohydrate 37.7, Fiber 14.1, Sugar 5.4, Protein 29.8
SLOW-COOKER LENTIL-BEEF STEW
Make and share this Slow-Cooker Lentil-Beef Stew recipe from Food.com.
Provided by Tia Mowry
Categories Stew
Time 12h55m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- For the spice mix: In a small bowl, combine the basil, garlic powder, paprika, sea salt, cumin and oregano. Mix until well blended.
- For the stew: Combine the flour with 1 tablespoon of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off any excess flour.
- Heat 2 tablespoons of the grapeseed oil in a large saute pan over medium-high heat. In two batches, sear the dredged beef on all sides, adding the remaining 2 tablespoons grapeseed oil before the second batch. Transfer the seared beef to a slow cooker.
- Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker. Then, to the slow cooker, add the remaining beef broth and the carrots, celery, garlic, onions, tomatoes, potatoes, lentils, soy sauce, bouillon, pepper flakes, thyme and bay leaf.
- Cover and cook on low for 12 hours or on high for 8 hours. Remove the bay leaf and thyme sprigs before serving.
Nutrition Facts : Calories 688.5, Fat 36.6, SaturatedFat 11.6, Cholesterol 104.3, Sodium 3869.2, Carbohydrate 47.9, Fiber 14.8, Sugar 6, Protein 42.4
HALEEM (PAKISTANI-STYLE)
Haleem is a traditional and tasty porridge cooked in the Indian sub-continent. During the winter months, this dish is usually started late at night to be served the next day at the noon meal.
Provided by Mariam Durrani
Time 8h10m
Yield 30
Number Of Ingredients 11
Steps:
- Combine beef, water, cracked wheat, yogurt, cooked rice, yellow lentils, white lentils, ginger-garlic paste, and haleem masala in a pot. Bring to a boil over medium heat, while stirring often.
- Reduce heat and simmer for 8 to 12 hours. After 4 to 6 hours of cook time, check water level and add 1 to 2 cups of water as needed so haleem does not get too thick. Taste and season with salt to taste. The haleem should have porridge consistency.
Nutrition Facts : Calories 151 calories, Carbohydrate 17.5 g, Cholesterol 20.5 mg, Fat 3.8 g, Fiber 3.9 g, Protein 11.9 g, SaturatedFat 1.4 g, Sodium 105.5 mg, Sugar 1.4 g
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- In a large vessel, combine bones and water. Place over high heat and bring to a boil. Reduce heat to low, cover, and simmer for an hour, skimming off any residue that floats to the top. Strain and discard bones, while reserving the stock. Set aside.
- Heat oil in a large vessel over medium high heat. Add onions and cook until golden brown, stirring often. Add ginger-garlic paste, red chili powder, turmeric, black pepper, cloves, cinnamon, bay leaves, salt, and a splash of water. Cook, stirring often for 2 minutes. Add meat and 4 cups water and bring to a boil. Reduce heat to medium low and cover. Cook for 1 ½ to 2 hours, stirring intermittently, until the meat is cooked through and falling apart.
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- Heat oil in a small pan over medium high heat. Add onions and cook until golden brown, stirring often. Once onions have turned golden, carefully pour the mixture over the Haleem and cover.
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