Recipe by rya
Like most stews, this dish is a little on the homely-looking side, but very tasty, filling, and easy to pull together. The ingredient amounts listed are the ones I use, but as long as there's an appropriate amount of liquid, everything's flexible, go crazy. The listed recipe makes roughly 4 cups of finished stew, which in my house is two dinner portions and one or two smaller lunch portions. Leave out the beef and substitute vegetable stock for a vegetarian dish.
- 1⁄4 lb ground beef
- 1 large baking potatoes (approx 330g) or 2 medium potatoes (approx 330g)
- 1 large carrot (approx 100g)
- 1 -2 onion (approx 180g)
- 1⁄2 cup dry lentils
- 1 cup tomato sauce
- 1⁄2 cup diced canned tomato (or equiv fresh chopped tomatoes)
- 2 cups beef stock (or water + bouillon)
- 1 tablespoon minced garlic (approx 6 cloves)
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon paprika
- 1 dash pepper
- 1 -2 bay leaf
Directions See How It's Made
- Chop onions and carrots.
- Brown beef, then add onions and garlic; saute for a few minutes.
- Add carrots, tomato sauce, diced tomatoes, stock, dry lentils, paprika, curry powder, pepper, bay leaves.
- Bring to a boil, then simmer on medium for 30 minutes.
- Meanwhile, peel and dice potato into 1/2 inch chunks.
- Add potatoes. Add water if necessary to prevent burning, but not so much it won't boil off. Aim for stew, not soup!
- Simmer 45 minutes more or until liquid is absorbed and vegetables are tender.