Best Beef Lentil Stew Recipes

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MOROCCAN BEEF AND LENTIL STEW



Moroccan Beef and Lentil Stew image

A flavorful beef and lentil stew inspired by the tastes of Morocco. Great served over rice.

Provided by Kim

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h35m

Yield 6

Number Of Ingredients 23

2 tablespoons vegetable oil
2 carrot, (7-1/2")s carrots, chopped
1 celery stalk, chopped
1 onion, chopped
4 cloves garlic, minced
1 ½ pounds chuck roast, cut into 1-inch cubes
1 teaspoon salt, or to taste
1 teaspoon ground turmeric
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground black pepper, or to taste
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground allspice
3 tablespoons tomato paste
4 cups low-sodium beef broth
1 tablespoon molasses
2 leaf (blank)s bay leaves
1 cup dried red lentils
½ cup dried apricots, chopped
½ lemon, juiced

Steps:

  • Heat oil over medium heat in a Dutch oven. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute. Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook mixture until beef is browned, stirring occasionally, about 5 minutes.
  • Stir in tomato paste until well combined and cook for 1 minute. Add in beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
  • Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and continue to cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper to taste, and mix in fresh lemon juice to taste just before serving.

Nutrition Facts : Calories 405.6 calories, Carbohydrate 36.9 g, Cholesterol 52.5 mg, Fat 16.7 g, Fiber 7.7 g, Protein 28.6 g, SaturatedFat 5.2 g, Sodium 570.5 mg, Sugar 12.3 g

BEEF AND LENTIL STEW



Beef and Lentil Stew image

My mum is German and she would make this filling stew during the winter. We all loved it, so I thought I'd share!

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h30m

Yield 8

Number Of Ingredients 13

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

Steps:

  • 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.
  • Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.
  • 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.
  • Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 30.8 g, Cholesterol 12.6 mg, Fat 7.4 g, Fiber 10.2 g, Protein 16.5 g, SaturatedFat 2 g, Sodium 675.3 mg, Sugar 4.1 g

SLOW COOKER LENTIL-BEEF STEW



Slow Cooker Lentil-Beef Stew image

Provided by Tia Mowry

Categories     main-dish

Time 12h55m

Yield 6 to 8 servings

Number Of Ingredients 22

2 tablespoons dried basil
2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons sea salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 cup all-purpose flour
2 pounds beef chuck, cut into 1-inch cubes
4 tablespoons grapeseed oil
5 cups beef broth
2 carrots, sliced
2 stalks celery, diced
2 cloves garlic, finely chopped
2 large onions, chopped
2 tomatoes, cored and cut into chunks
1 potato, cut into chunks
1 cup brown lentils
1/4 cup soy sauce
2 teaspoons beef bouillon base
1 teaspoon red pepper flakes
3 sprigs thyme
1 bay leaf

Steps:

  • For the spice mix: In a small bowl, combine the basil, garlic powder, paprika, sea salt, cumin and oregano. Mix until well blended.
  • For the stew: Combine the flour with 1 tablespoon of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off any excess flour.
  • Heat 2 tablespoons of the grapeseed oil in a large saute pan over medium-high heat. In two batches, sear the dredged beef on all sides, adding the remaining 2 tablespoons grapeseed oil before the second batch. Transfer the seared beef to a slow cooker.
  • Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker. Then, to the slow cooker, add the remaining beef broth and the carrots, celery, garlic, onions, tomatoes, potatoes, lentils, soy sauce, bouillon, pepper flakes, thyme and bay leaf.
  • Cover and cook on low for 12 hours or on high for 8 hours. Remove the bay leaf and thyme sprigs before serving.

LENTIL AND BEEF STEW



Lentil and Beef Stew image

A hearty ground beef and lentil stew that can be served alone or over pasta or rice.

Provided by Mike Pellerin

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h50m

Yield 10

Number Of Ingredients 18

1 pound ground beef
1 large Spanish onion, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
½ yellow bell pepper, chopped
3 cloves garlic, minced
2 cups water
2 cups beef broth
2 cups stewed tomatoes
1 ½ cups dry lentils, rinsed and sorted
1 cup chopped fresh mushrooms
1 (6 ounce) can tomato paste
1 tablespoon white vinegar
½ teaspoon red pepper flakes
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
½ cup boiling water, or as needed

Steps:

  • Heat a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and bell peppers to the pot and saute until slightly caramelized, 7 to 10 minutes. Add garlic and saute until fragrant, 1 to 2 minutes.
  • Stir 2 cups water, beef broth, tomatoes, lentils, mushrooms, tomato paste, vinegar, red pepper flakes, basil, oregano, and black pepper into the pot. Bring to a boil. Reduce heat and let simmer, uncovered, stirring frequently, until lentils are tender, about 1 hour. Add boiling water as needed to keep lentils from sticking.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 26.5 g, Cholesterol 28.4 mg, Fat 6.2 g, Fiber 10.7 g, Protein 17.5 g, SaturatedFat 2.3 g, Sodium 318.5 mg, Sugar 5.7 g

SLOW-COOKER LENTIL-BEEF STEW



Slow-Cooker Lentil-Beef Stew image

Make and share this Slow-Cooker Lentil-Beef Stew recipe from Food.com.

Provided by Tia Mowry

Categories     Stew

Time 12h55m

Yield 6-8 serving(s)

Number Of Ingredients 22

2 tablespoons dried basil
2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons sea salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 cup all-purpose flour
2 lbs beef chuck, cut into 1-inch cubes
4 tablespoons grapeseed oil
5 cups beef broth
2 carrots, sliced
2 stalks celery, diced
2 garlic cloves, finely chopped
2 large onions, chopped
2 tomatoes, cored and cut into chunks
1 potato, cut into chunks
1 cup brown lentils
1/4 cup soy sauce
2 teaspoons beef bouillon, base
1 teaspoon red pepper flakes
3 sprigs thyme
1 bay leaf

Steps:

  • For the spice mix: In a small bowl, combine the basil, garlic powder, paprika, sea salt, cumin and oregano. Mix until well blended.
  • For the stew: Combine the flour with 1 tablespoon of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off any excess flour.
  • Heat 2 tablespoons of the grapeseed oil in a large saute pan over medium-high heat. In two batches, sear the dredged beef on all sides, adding the remaining 2 tablespoons grapeseed oil before the second batch. Transfer the seared beef to a slow cooker.
  • Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker. Then, to the slow cooker, add the remaining beef broth and the carrots, celery, garlic, onions, tomatoes, potatoes, lentils, soy sauce, bouillon, pepper flakes, thyme and bay leaf.
  • Cover and cook on low for 12 hours or on high for 8 hours. Remove the bay leaf and thyme sprigs before serving.

Nutrition Facts : Calories 688.5, Fat 36.6, SaturatedFat 11.6, Cholesterol 104.3, Sodium 3869.2, Carbohydrate 47.9, Fiber 14.8, Sugar 6, Protein 42.4

BEEF AND LENTIL STEW



Beef and Lentil Stew image

Make and share this Beef and Lentil Stew recipe from Food.com.

Provided by BonnieZ

Categories     Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 216.5, Fat 8, SaturatedFat 3.1, Cholesterol 49.1, Sodium 828.3, Carbohydrate 16.9, Fiber 5.2, Sugar 5.8, Protein 20.1

BEEF & LENTIL STEW



BEEF & LENTIL STEW image

Categories     Soup/Stew     Beef     Dinner

Yield 4 people

Number Of Ingredients 14

100 g smoked lardons (thick cut bacon will work) in thin strips
2 yellow onions, coarsely chopped
2-3 carrots, sliced
800 g beef, in large dice
1 tsp dried thyme
600 ml red wine
400 ml beef stock
200 ml small green lentils
1 tbsp concentrated beef stock (optional)
2 tbsp whisky
1 tbsp honey
2 tbsp balsamic vinegar
salt, pepper
1 tbsp cornstarch (optional)

Steps:

  • Fry the lardons in a large pot, with the onion. Add the meat, and let it all brown a little bit. Add the thyme, the wine and the stock. This should just about cover the meat. Cover with a lid, and let it simmer for about an hour and a half. After one hour though, add the carrots. Watch to make sure the stew doesn't run too dry - just add extra water in that case. After the one and half hours have passed, add the lentils. Simmer for another half hour - two hours in total - and then flavor to taste with whisky, balsamic vinegar, concentrated stock, honey, salt and pepper. If the stew feels a little runny, you can mix the cornstarch with cold water and stir it into the stew to thicken. Serve with snow peas and cherry tomatoes, and decorate with fresh herbs if you've got them at hand. (I used chervil.)

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