Best 3 Lentil And Beef Stew Recipes

Lentil and beef stew is a hearty and flavorful dish that is perfect for a cold winter day. Lentils are a great source of protein and fiber, while beef provides a rich flavor. The combination of these two ingredients, along with a variety of vegetables, creates a stew that is both satisfying and nutritious. This article will provide you with a guide to help you find the best recipe for lentil and beef stew, taking into consideration factors such as the type of lentils, the cut of beef, and the vegetables that you use. Whether you are a beginner or an experienced cook, this article will help you create a delicious and comforting lentil and beef stew that your family and friends will love.

Let's cook with our recipes!

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

Ingredients

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

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

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

Tips:

For a richer flavor, use beef broth instead of water.
Add a tablespoon of Worcestershire sauce for a deeper, more complex flavor.
If you don't have time to brown the beef, you can skip that step. Just add the beef to the pot with the other ingredients.
Add a cup of frozen or canned corn to the stew for a pop of sweetness.
Serve the stew over mashed potatoes, rice, or noodles.

Conclusion:

Lentil and beef stew is a hearty, flavorful, and budget-friendly meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious and satisfying stew that the whole family will enjoy.