Beef and Lentil Stew

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

Prep Time:

15 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 30 mins

Yield:

8 servings

Servings:

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

Directions

Step 1
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.

Step 2
Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.

Step 3
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.

Step 4
Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.

Nutrition Facts (per serving)

255

Calories

Fat

31g

Carbs

17g

Protein

Nutrition Facts
Servings Per Recipe 8
Calories 255
% Daily Value *
Total Fat7g	9%
Saturated Fat2g	10%
Cholesterol13mg	4%
Sodium675mg	29%
Total Carbohydrate31g	11%
Dietary Fiber10g	36%
Total Sugars4g
Protein17g
Vitamin C9mg	43%
Calcium65mg	5%
Iron4mg	22%
Potassium604mg	13%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

source by allrecipe

Tags:

- by: France C
- 4 years ago
Delicious as written! The meat comes out tender, the lentils are cooked perfectly, as are the potatoes. I did cut the potatoes into 1.5″ chunks. I would recommend keeping the lid ON when it’s simmering because I noticed too much liquid was evaporating with it halfway covered. This will also thicken up upon cooling. The only thing that I don’t see working is cooking this big batch of stew in a skillet. Use a large stockpot!
- Share:
- by: Elizabeth
- 4 years ago
We loved this! Simple, tasty, makes a ton and cheap. I used fresh rosemary and added a couple of bay leaves to the mix. This is a great hearty stew and is very comforting on this cold and rainy night! Especially with a glass of malbec. Enjoy!
- Share:
- by: Courtney Mccants
- 4 years ago
Delicious my family loved it, I substituted the celery for green beans.
- Share:
- by: Plates4u
- 4 years ago
I made this recipe as is pretty much. I had stew meat on hand so that would be the biggest difference. The actual modification was in the procedure I added the lentils and the potatoes last after the beef was cooked to tender fork soft. I also added one bay leaf to the soup and discarded it at the end. Overall very good soup for this chilly autumn temperatures! Will make it again!
- Share:
- by: Marie Therrien
- 4 years ago
I made it without the flank steak since I didn’t have any & because we are in a pandemicand it wasn’t enough reason to run to the store. I diced 2 tomatoes instead of the can tomatoes. I didn’t have rosemary so I used 1/2 tsp of dried thyme. Also, I love cilantro so I threw a handful of fresh cilantro. I loved it. I’m on a low sodium and fluid restrictions diet so I didn’t add salt and used 2 cups of Lino Life low sodium beef broth+1 cup of water. Delicious!!!!
- Share:
- by: Bryson Fico
- 3 years ago
Excellent, healthy, and delicious. We loved the addition of rosemary – brought out the flavor of the lentils and the beef.
- Share:
- by: Wayne Hunsucker
- 3 years ago
This is an excellent stew!
- Share:
- by: Thehostess
- 1 year ago
Great recipe, I made it as is… well, almost. Had no flank steak so I used stewing beef instead. Absolutely loved it!

Thank you ??
- Share:
- by: Cookdap Member
- 10 months ago
The meat is so tough its like gum. After doing some research it seems this recipe is horribly crafted. You need to slow cook a stew AT LEAST 2-3 hours for this type of cooking to result in tender beef. Wasted so much good food on this. How anyone ate this is beyond me.
- Share: