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