Beef and Lentil Stew

This filling beef and lentil stew is a great staple during winter time for the whole family. Potatoes, carrots, tomatoes, and onion add flavor.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 255 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 teaspoons dried rosemary
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 onion, diced
• 1 (14.5 ounce) can diced tomatoes
• 4 carrots, chopped
• 1 cup dry lentils
• 1 stalk celery, thinly sliced
• 1 pinch salt and freshly ground black pepper to taste
• 2 tablespoons oil, or more as needed
• 1 pound flank steak, cut into 1/2-inch cubes
• 11 ounces baby potatoes with skin

Recipe Instructions

Step 1

Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside.

Step 2

Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.

Step 3

Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.

Step 4

Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.