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Beef and Lentil Stew
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Hearty beef and lentil stew with potatoes, carrots, tomatoes, and onion - perfect winter comfort food for everyone.
Ingredients:
  • 2 tablespoons all-purpose flour
  • 1 pound flank steak, cut into 1/2-inch cubes
  • 2 tablespoons oil, or more as needed
  • 4 carrots, chopped
  • 1 onion, diced
  • 1 stalk celery, thinly sliced
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup dry lentils
  • 4 cups beef broth
  • 2 teaspoons dried rosemary
  • 11 ounces baby potatoes with skin
  • 1 pinch salt and freshly ground black pepper to taste
Instructions:
  • In a shallow bowl, coat the steak with flour. Heat oil in a large skillet over high heat, then sear the beef on all sides until browned, for 3 to 5 minutes. Remove beef from the skillet and set aside.
  • Sauté carrots, onion, celery, and garlic in the skillet until they are soft, about 5 minutes. Drizzle extra oil if needed.
  • Stir in tomatoes with their juice, lentils, beef broth, rosemary, and browned beef in the skillet. Cover and simmer over low heat for 40 minutes.
  • Place the potatoes in the skillet and cook gently until both the lentils and potatoes are tender, for approximately 20 minutes. Season to perfection with salt and pepper.

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