How To make Beef& Lentil Stew
1 lb Lean Ground Beef
1/2 c Onion
Chopped, 1 Md
1 Clove Garlic :
Minced
4 oz Mushroom Stems & Pieces 1 Cn
16 oz Stewed Tomatoes :
1 Cn
1 Celery Stalk Sliced
1 Carrot :
Lg, Sliced
1 c Lentils Uncooked
3 c Water
1/4 c Red Wine :
Optional
1 Bay Leaf
2 tb Parsley Snipped
1 t Salt
1 t Beef Bouillon :
Instant
1/4 ts Pepper
Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve.
How To make Beef& Lentil Stew's Videos
Beef Lentil Soup with Vegetables - made with beef mince!
Here’s a different beef mince recipe idea for you – a hearty Beef & Lentil Soup with vegetables! Adapted from my Best Ever Lentil Soup with the addition of ground beef and a Moroccan spicing for extra tastiness, lentil soups can be so boring – but not this one!
Healthy, hearty, economical – and it’s a complete dinner made in one pot. Yessss…..
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Recipe: Beef and Lentil Soup
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This meal was so quick taking only around 30 minutes. So filling and ideal if you are on EESP. My weekly weigh in results were not as I hoped. Make sure you are subscribing to follow my journey!
Beef LENTIL SOUP. Recipe by Always Yummy!
Beef Lentil Soup is very tasty and hearty. Rich and inventive Middle Eastern cuisine presented gourmets with a variety of dishes that became popular all over the world. One of it is lentil soup with special and unrepeatable taste.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• red lentil – 9 oz / 250 g
• water – 2,5 qt / 2,5 l
• beef – 20 oz / 600 g (possible use of other meat)
• bulb onion – 8 oz / 230 g
• carrot – 4 oz / 110 g
• potato – 10,5 oz / 300 g
• tomatoes – 7 oz / 200 g
• salt – 1 tbsp
• turmeric – ½ tsp
• ground black pepper – ½ tsp
• 2 fresh chili peppers
• garlic – 3 cloves
• vegetable oil – 2 tbsp
• 2 bay leaves
• tomato paste – 1 tbsp
• fresh cilantro and parsley – 1 tbsp
✔︎ You will need:
• carving board
• stockpot
• pan
• bowl
???? Preparation:
1. Wash the meat thoroughly, lay into the stockpot and pour with 2,5 l of cold water.
2. Bring to a boil, skim the froth, reduce the heat and boil for an hour over low heat.
3. Dice the onion, carrot, tomatoes and potato small-sized.
4. Wash the lentil in cold water.
5. Heat the pan with 2 tbsp of vegetable oil and fry the onion over medium heat for 2 minutes, add the chopped garlic and fry for a minute more.
6. Add the carrot and fry for 2 minutes.
7. Add the tomatoes and keep frying for 2 minutes more.
8. Add 1 tbsp of tomato paste, salt, pepper, turmeric, cover the lid and simmer for 5 minutes over low heat.
9. Take the boiled meat out of the stockpot and cut into average pieces. Add the potato, lentil and prepared meat into the stockpot and boil over low heat for 10 minutes.
10. Add the fried vegetables, bay leaves, chili peppers into the stockpot, salt to taste and boil the soup for another 5 minutes. When serving sprinkle the lentil soup with chopped up greens.