Wine to Go With Beef Cheeks
Beef Stew: Rustic, packed with flavor, and so comforting. Our Beef and Lentil Stew is just the dish to fill and warm your belly this season!
Nostalgic Beef Stew
Stews remind me of my childhood… Of coming in from the blustering outdoors with ruby cheeks and a smile.
Stew reminds me of shedding my gloves and scarf at our hall tree, then eagerly sitting around our family table for a filling meal.
Mom's Beef Stew
Stew reminds me of my mom, always smiling, always a wonderful cook, although she still won't admit to it.
Mom had a way of drawing us into the kitchen.
She would make up funny stories about the origins of our food and allow us to whittle our fruits and veggies into amusing shapes. Even when life was hectic for her, she made our time together light, memorable, and full of teachable moments.
If only I can make such an impact on my babies.
Beef Lentil Stew Recipe
Today'sBeef and Lentil Stew is a true family favorite.
It's a play off my mom's classic beef stew, substituting lentils for potatoes to enhance its nutritional value.
Although I love the classic version and make it regularly, this lentil stew recipe offers an extra level of texture and depth of flavor.
Healthy Stew Recipe
It's hearty and filling with a robust beefy flavor.
Yet this beef stew is lean and packed with nutrients, for those on a clean diet, or who are just generally watching their waistlines.
Although I wouldn't call this low carb, it is a very well balanced meal.
Beef and Lentil Stew is a marvelous meal to warm you up on cool evenings. It's guilt free, gluten free, and fabulous as leftovers.
Beef Lentil Stew Ingredients
- Olive Oil – To saute the onions, garlic, and beef.
- Beef Chuck – A fabulous stew meat for flavor and texture.
- Onion – For depth of flavor.
- Garlic – For depth of flavor.
- Carrots – To add sweetness and color.
- Celery – To offer texture and herby essence.
- Dried Lentils – Use brown or green lentils, because they hold their shape after cooking.
- Crushed Tomatoes – For tangy flavor and thickening.
- Beef Stock – To intensify the beefy flavor.
- Red Wine – To balance the heavy ingredients.
- Bay Leaves – To offer deep herby notes.
- Thyme – You can use fresh or dried thyme.
- Cayenne Pepper – For a little kick!
- Tarragon – To offer a fresh pop of sweetness at the end.
How To Make Beef and Lentil Stew
1. Sauté. Heat the oil in a large pot. Sauté the onions for a few minutes, then add the beef and garlic.
2. Brown. Brown the meat, stirring regularly, until the pieces are caramelized on all sides.
3. Dump. Add the carrots, celery, lentils, tomatoes, beef stock, wine, bay leaves, thyme, 1 teaspoon salt, and cayenne pepper.
4. Simmer. Bring to a boil, cover, then reduce heat and simmer, until the lentils are tender. Then stir in the tarragon!
Get the Full (Printable) Beef Lentil Stew Recipe Below!
More Cozy Fall & Winter Recipes
- Nana's Epic Navy Bean Soup
- Red Posole with Pork
- Japanese Clear Soup
- 5-Ingredient Cheesy Chicken Chili
- Buffalo Cauliflower Soup Recipe
- Perfect Pumpkin Chili
- Ethiopian Red Lentils (Mesir Wat)
- Everyone's Favorite Chili
- Irish Corned Beef and Cabbage Stew
- Perfect New England Clam Chowder
- Creamy French Onion Soup
- Homemade Copycat Little Caesar's Crazy Bread
- Roasted Red Pepper Marinara
Beef and Lentil Stew
A rich and hearty Beef and Lentil Stew Recipe full of healthy ingredients. This nourishing stew is a perfect family meal for cold winter evenings.
Servings: 8
- 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
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Heat the oil in a large pot over medium-high heat. Sauté the onions for 3-4 minutes, then add the beef and garlic.
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Brown the meat, stirring regularly, for 5-10 minutes. All sides of the beef chunks should be browned.
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Add the carrots, celery, lentils, tomatoes, beef stock, wine, bay leaves, thyme, 1 teaspoon salt, and cayenne pepper.
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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.
NOTE: Use a pot with a heavy lid to keep in the heat. Otherwise you may have to cook the stew a bit longer for the meat to tenderize.
Serving: 1.5 cup , Calories: 524 kcal , Carbohydrates: 38 g , Protein: 43 g , Fat: 21 g , Saturated Fat: 8 g , Polyunsaturated Fat: 2 g , Monounsaturated Fat: 11 g , Trans Fat: 1 g , Cholesterol: 98 mg , Sodium: 640 mg , Potassium: 1683 mg , Fiber: 15 g , Sugar: 8 g , Vitamin A: 5540 IU , Vitamin C: 16 mg , Calcium: 153 mg , Iron: 9 mg
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Source: https://www.aspicyperspective.com/beef-and-lentil-stew/
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