Beef Stew with Lentils
Beef Stew With Lentils is an moderately easy dinner. Made with 1 lb. boneless beef chuck steak or lamb stew meat, trimmed of all fat, nonstick cooking spray, 7 c. beef broth, 1 c. chopped onion and 1 c. sliced celery, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Cut meat into 1/2-inch pieces.
Spray a 4-quart Dutch oven with nonstick coating.
Brown the meat, half at a time, over medium-high heat.
Drain fat.
Return all meat to pan.
Add the broth, onion, celery and carrot.
Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
Add the lentils, undrained stewed tomatoes and bay leaf.
Return to boiling; reduce heat to medium.
Cook, uncovered, about 45 minutes or until lentils are tender and stew is thickened.
Add beans.
Cover; cook for 10 minutes more or until beans are tender.
Remove bay leaf.
Ladle stew into bowls.
Yield
8 servings.
π· Perfect Pairings
Complete your meal with these
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