Beef and Lentil Stew

This filling beef and lentil stew recipe with potatoes, carrots, tomatoes, and onion is a great staple during the cold winter months.

• 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

Add beef broth, tomatoes with juice, lentils, rosemary, and browned steak cubes; stir to combine. Reduce heat, cover skillet halfway with a lid; simmer for 40 minutes.

Step 2

Pour flour into a shallow bowl; dredge steak cubes in flour, shaking off excess. Heat oil in a large skillet over high heat; add steak cubes and sear on all sides until browned, 3 to 5 minutes. Transfer steak cubes to a plate; set aside.

Step 3

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

Step 4

Add potatoes; simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and black pepper.