Beef and Lentil Stew
- Reviews 3
Ready In: 40 mins
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
- Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown.
- Drain off the excess fat.
- Stir in the undrained mushrooms, and the remaining ingredients.
- Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes.
- Remove the bay leaf and serve.
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