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Beef Lentil Stew

Beef Lentil Stew
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A rich and comforting beef lentil stew made with tender chunks of beef, hearty brown lentils, carrots, tomatoes, and warm spices, all simmered together into a deeply flavorful and satisfying one-pot meal.

Ingredients

Scale
  • 1 pound beef chuck, cut into 1 inch cubes
  • 1 cup brown lentils, rinsed
  • 2 medium carrots, sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (14 ounces) diced tomatoes
  • 4 cups beef broth
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Place a large Dutch oven over medium heat and allow it to warm up before adding olive oil.
  2. In a bowl, toss the beef cubes with salt and black pepper to season evenly.
  3. Add olive oil to the pot, then brown the beef in batches until deeply golden on all sides. Remove and set aside.
  4. In the same pot, sauté onion and carrots until softened, about 5 minutes. Stir in garlic, tomato paste, cumin, and thyme, cooking for 1 minute. Return the beef to the pot, then add lentils, diced tomatoes, and beef broth.
  5. Bring to a gentle boil, then reduce heat and simmer uncovered for 40 minutes, or until lentils are tender and beef is soft.
  6. Taste and adjust seasoning as needed. Sprinkle fresh parsley over the top before serving.
  7. Ladle into bowls and serve warm.

Notes

  • Let the stew rest for 10 minutes after cooking so the flavors settle and deepen.
  • If the stew thickens too much, add a splash of warm broth or water while reheating.
  • This stew tastes even better the next day after the flavors meld together.

Find it online: https://tastyze.com/beef-lentil-stew/