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Recipe: Lentil and Beef Stew

A hearty ground beef and lentil stew that can be served alone or over pasta or rice.

Lentil And Beef Stew Ingredients

  • 1 pound ground beef

  • 1 large Spanish onion, chopped

  • green bell pepper, chopped

  • red bell pepper, chopped

  • yellow bell pepper, chopped

  • 3 cloves garlic, minced

  • 2 cups water

  • 2 cups beef broth

  • 2 cups stewed tomatoes

  • 1? cups dry lentils, rinsed and sorted

  • 1 cup chopped fresh mushrooms

  • 1 (6 ounce) can tomato paste

  • 1 tablespoon white vinegar

  • teaspoon red pepper flakes

  • teaspoon dried basil

  • teaspoon dried oregano

  • teaspoon ground black pepper

  • cup boiling water, or as needed

How to Make Lentil And Beef Stew

  1. 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.

  2. 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.

Lentil And Beef Stew Nutritions

  • 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

  • ServingSize:

  • Sodium: 318.5 mg

  • Sugar: 5.7 g

  • TransFat:

  • UnsaturatedFat:

Source: Lentil and Beef Stew

MasTer alone

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