Best Estofado Carne Con Lentejas Beef Stew With Lentils Recipes

GRANDMA'S BEEF STEW WITH LENTILS

Grandma's Beef Stew With Lentils image

My Mother has made this stew for as long as I can remember. The lentils do a great job of making a nice thick gravy! Enjoy!

Provided by PJH7367

Categories Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

1 lb chuck steak
2 medium onions
4 garlic cloves, crushed
1 bay leaf
1 teaspoon marmite (or 1 T. Worcestershire Sauce)
1/4 pint stock
1 pint crushed tomatoes
4 large potatoes
2 large carrots
3 sticks celery
1 cup frozen peas or 1 cup frozen corn kernels
1/2 cup red lentil
about 1-2 cups vegetables (see below)
leek
rutabaga
parsnip
green pepper
green beans

Steps:

Use a pressure cooker. Seal the meat in a small amount of oil, add onions, garlic, bay leaf marmite and stock. Bring to pressure then turn off the heat and leave the pressure cooker on the stove and allow to come to normal pressure so that you can remove the lid. Do not remove the pressure manually.
Add the tomatoes, potatoes and other vegetables except the peas, stir well then pour the lentils over the top. Do NOT stir the lentils in at this point or they will burn onto the bottom of the pressure cooker. You have been warned!
Pressurize the cooker again, and again allow to come to normal pressure.
Test to check that the vegetables are cooked; if not, re-pressurize.
Add frozen vegetables and season to taste with salt and pepper.
Stir well and re-heat.

Nutrition Facts : Calories 438.8, Fat 1.2, SaturatedFat 0.3, Sodium 111.5, Carbohydrate 93.7, Fiber 14.7, Sugar 9.2, Protein 16.5

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

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

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