Mawmenye Lentils And Beef Stew Food

BEEF AND LENTIL STEW

Beef and Lentil Stew image

Make and share this Beef and Lentil Stew recipe from Food.com.

Provided by BonnieZ

Categories Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb lean ground beef
1/2 cup onion, Chopped, 1 Md
1 clove garlic, Minced
1 (4 ounce) can mushroom stems and pieces
1 (16 ounce) can stewed tomatoes
1 stalk celery, Sliced
1 large carrot, Sliced
1 cup lentils, Uncooked
3 cups water
1/4 cup red wine (optional)
1 bay leaf
1 teaspoon salt
1 teaspoon beef bouillon, Instant
1/4 teaspoon pepper
2 tablespoons parsley, Snipped

Steps:

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.

Nutrition Facts : Calories 216.5, Fat 8, SaturatedFat 3.1, Cholesterol 49.1, Sodium 828.3, Carbohydrate 16.9, Fiber 5.2, Sugar 5.8, Protein 20.1

BEEF AND LENTIL STEW

Beef and Lentil Stew image

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

Ingredients

2 tablespoons all-purpose flour
1 pound flank steak, cut into 1/2-inch cubes
2 tablespoons oil, or more as needed
4 carrots, chopped
1 onion, diced
1 stalk celery, thinly sliced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1 cup dry lentils
4 cups beef broth
2 teaspoons dried rosemary
11 ounces baby potatoes with skin
1 pinch salt and freshly ground black pepper to taste

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

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