Beef and Lentil Stew Tasty Recipes

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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!"

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

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H30M

• 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.
• Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.
• Add tomatoes with juice, lentils, beef broth, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.
• Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.

Notes :

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