This hearty Beef and Lentil Stew is a warm hug in a bowl! With tender beef and nutritious lentils, it’s perfect for chilly days. Plus, it’s packed with flavors from veggies and spices!
I love how this stew makes my kitchen smell amazing while it cooks. Serve it with some crusty bread, and you’ve got a cozy meal that everyone will enjoy. Yum!
Key Ingredients & Substitutions
Beef Stew Meat: Chuck roast is a great choice for this dish because it becomes tender during slow cooking. If you’re looking for a leaner option, beef sirloin works well, but it might not be as tender.
Lentils: Green or brown lentils are best as they hold their shape and add texture. If you have red lentils, they will work but will turn softer and mushier.
Vegetables: Feel free to mix and match veggies! Turnips or parsnips can replace potatoes, or you can add bell peppers for extra color. Just remember to chop everything roughly the same size for even cooking!
Spices: The combination of cumin and smoked paprika gives a lovely depth. If you’re out of one, try using chili powder or coriander instead to keep the flavor interesting.
How Can You Achieve Perfectly Cooked Lentils?
Cooking lentils perfectly is key for this stew. Here’s how to make sure they turn out just right:
- Rinse the lentils before adding them to the stew. This helps remove any debris and ensures they cook evenly.
- Stir the lentils in at the right time—after the beef has simmered for an hour. This allows them to soak up flavor without getting too mushy.
- Keep the pot covered while simmering. It helps maintain moisture and ensures even cooking of lentils and vegetables.
- Check for doneness during the last 10 minutes of cooking. They should be tender but not falling apart, so taste as you go!
Beef and Lentil Stew
Ingredients You’ll Need:
For the Stew:
- 1 lb (450g) beef stew meat, cut into 1-inch cubes
- 1 cup dried green or brown lentils, rinsed
- 1 large carrot, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1 large potato, peeled and diced
- 4 cups beef broth
- 1 can (14 oz) diced tomatoes, with juices
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1 tsp salt (adjust to taste)
- 2 tbsp olive oil
For Garnish:
- Fresh dill or parsley, chopped
- Sour cream or plain yogurt, for serving
How Much Time Will You Need?
This comforting stew takes about 15 minutes for preparation and roughly 1 hour and 40 minutes to cook. You’ll spend about an hour simmering the beef to tender perfection, then add the lentils and veggies for a cozy meal. Perfect for a weekend dinner or batch cooking for the week!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in a single layer and brown them on all sides. This should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside while you prepare the veggies.
2. Sauté the Vegetables:
In the same pot, add the chopped onion, diced carrot, diced celery, and minced garlic. Sauté these vegetables until they soften and the onions become translucent—about 5 minutes should do the trick! Stir occasionally to prevent sticking.
3. Mix in the Spices:
Now it’s time to bring the flavors together! Return the browned beef to the pot and sprinkle in the ground cumin, smoked paprika, dried thyme, black pepper, and salt. Stir everything together and cook for another minute to toast your spices. This really enhances the aroma!
4. Combine the Liquids:
Add the diced tomatoes (with their juices) and the beef broth to the pot. Give everything a good stir and bring the mixture to a boil to get those rich flavors going.
5. Simmer the Stew:
Once boiling, reduce the heat to low and cover the pot. Let the stew simmer gently for about 1 hour—this will make the beef nice and tender. Every so often, check to make sure it’s not boiling too hard and give it a little stir.
6. Add Lentils and Potatoes:
After the hour of simmering, add the rinsed lentils and diced potatoes to the pot. Stir everything together, cover again, and let it simmer for another 30-40 minutes. You want the lentils and potatoes to be tender, and the stew to thicken beautifully!
7. Final Seasoning:
Once the lentils are tender, taste the stew, and adjust the seasoning with more salt and pepper if needed. Give it one last stir to mix in all those flavors!
8. Serve and Enjoy:
When you’re ready to serve, ladle the hearty stew into bowls. Top with a dollop of sour cream or plain yogurt and a sprinkle of fresh dill or parsley for that final touch. Enjoy your comforting and wholesome Beef and Lentil Stew!
Can I Use Different Types of Meat?
Absolutely! You can substitute beef with lamb or chicken for a different flavor profile. Just keep in mind that cooking times may vary depending on the type of meat you choose; chicken will cook faster than beef or lamb.
What Should I Do if I Don’t Have Beef Broth?
No worries! You can substitute beef broth with vegetable broth or chicken broth, or even use water with a bit of added seasoning (like soy sauce or Worcestershire sauce) for flavor. Just adjust the salt in the recipe as needed to taste.
Can I Prepare This Stew in a Slow Cooker?
Yes! To adapt this recipe for a slow cooker, brown the beef and sauté the veggies as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the lentils in the last hour of cooking for best texture.
How to Store Leftovers?
You can store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and improve! To reheat, simply warm it on the stove over low heat or in the microwave, adding a splash of water or broth if it’s too thick.
