Beef and Lentil Stew

Submitted by BonnieZ

• Ready In: 40mins
• Ingredients: 15
• Serves: 6

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

directions

1. Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown.
2. Drain off the excess fat.
3. Stir in the undrained mushrooms, and the remaining ingredients.
4. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes.
5. Remove the bay leaf and serve.

Reviews

[JackieLL]

This recipe is a nice addition to the rotation. It's reasonably quick and easy in addition to being tasty. Make sure to leave enough time for the lentils to cook.

 

[Happy_Housewife]

Simple to make. I used cubed beef, chicken stock, and fresh tomatoes as I didn't have the listed ingredients at home. It came out good. Thanks for the recipe.

 

[Nici Turner]

I find that using sliced or cubed beff works much better that ground. All and all this is a very good recipe.