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

Ingredients

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