Beef Lentil Stew Recipe

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour 40 minutes

Ingredients

2 tablespoons olive oil

2 1/2 pounds beef chuck, (cut into 3/4 inch cubes)

1 onion, (chopped)

3 garlic cloves, (minced)

4 carrots, (sliced)

3 large celery stalks, (sliced)

1 1/2 cup dried lentils, (green or brown)

28 ounces crushed tomatoes (1 can)

6 cups beef stock

1 cup dry red wine

3 bay leaves

1 tablespoon dried thyme

Pinch of cayenne pepper

3 tablespoons fresh chopped tarragon

Salt and Pepper

Directions

Heat the oil in a large pot over medium-high heat. Sauté the onions for 3-4 minutes, then add the beef and garlic.

Brown the meat, stirring regularly, for 5-10 minutes. All sides of the beef chunks should be browned.

Add the carrots, celery, lentils, tomatoes, beef stock, wine, bay leaves, thyme, 1 teaspoon salt, and cayenne pepper.

Bring to a boil, cover, then reduce heat and simmer for about 60-75 minutes, until the lentils and beef are tender. Stir in the tarragon. Then taste for salt and pepper.

Nutrition

• Serving Size: 1.5 cup
• Calories: 524 kcal
• Total Fat: 21 g
• Saturated Fat: 8 g
• Unsaturated Fat: 13 g
• Trans Fat: 1 g
• Cholesterol: 98 mg
• Sodium: 640 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 15 g
• Total Sugars: 8 g
• Protein: 43 g