Slow Cooked Beef Lentils Food

SLOW COOKER BEEF AND LENTIL SOUP

Steps:

• Sear roast in a pan and brown all sides. Cube the roast and add it to the slow cooker with all the other ingredients. Stir everything until the Bouillon paste is combined. Cook in the slow cooker on low for 7-8 hours, or until the beef is tender.
• Taste for salt and season accordingly. If soup is too thick, add a little water until you get the desired consistency.

CROCK POT BEEF LENTIL SOUP

Steps:

• In slow cooker (4-1/2 quarts or larger) combine all ingredients except cabbage.
• Cover& cook on low 8 hours or until lentils are tender.
• Remove beef from bones, shred and and return to pot.
• Add shredded cabbage, turn pot to high setting, and cook 30 to 45 minutes or until vegetables are tender.

SLOW COOKED BEEF & LENTILS

Steps:

• Stick cloves into whole onion. Set aside.
• In large saucepan, combine water, lentils, salt, bay leaf, and whole onion with cloves.
• Simmer 30 minutes.
• Meanwhile, combine all remaining ingredients in slow cooker.
• Stir in simmered ingredients from saucepan.
• Add additional water if mixture seems dry. ( I added 1-1/2 cups of additional water).
• Cover.
• Cook on low 6-8 hours. (check to see if lentils are tender).
• Top with sour cream and/or salsa when serving, if desired.
• This also freezes well.

SLOW COOKER LENTIL-BEEF STEW

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.

SLOW-COOKER LENTIL-BEEF STEW

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.

SLOW COOKER SPICED ROOT & LENTIL CASSEROLE

Steps:

• Heat the slow cooker to low. Heat the oil in a frying pan and cook the onion for 10 mins until soft and transparent. Add the carrots and parsnips and fry for 8-10 mins more until the veg is just golden. Stir in the garlic and spices, and fry for 4-5 mins until fragrant, stirring. Add a splash of water if needed. Tip into the slow cooker and stir through the lentils, stock, bay and seasoning.
• Close the lid and cook on low for 5-6 hrs until the vegetables are tender and the sauce has thickened. Check the seasoning and stir in the lemon juice to taste. Serve with bread, rice, or potatoes, if you like.