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    You are in: Home / Recipes / Beef and Lentil Stew Recipe
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    Beef and Lentil Stew

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    0 mins

    0 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on March 31, 2012

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 12, 2007

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 15, 2001

      45

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

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Beef and Lentil Stew

    Serving Size: 1 (397 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 291.1
     
    Calories from Fat 74
    25%
    Total Fat 8.2 g
    12%
    Saturated Fat 3.1 g
    15%
    Cholesterol 49.1 mg
    16%
    Sodium 829.5 mg
    34%
    Total Carbohydrate 29.4 g
    9%
    Dietary Fiber 12.3 g
    49%
    Sugars 5.8 g
    23%
    Protein 25.3 g
    50%

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