BEEF LENTIL STEW RECIPES

Steps:

• Cut beef into 1-inch pieces. Season liberally with salt and pepper. Heat 3 tablespoons olive oil over medium-high heat in a Dutch oven or soup pot. Add half of beef to hot oil and sear on all sides. Remove beef from pot, set aside in a bowl (to catch all the juices), then repeat with remaining beef, setting it all aside for a bit.
• Add onions and carrots to the now empty pot. Season with salt and pepper. Add 1 additional tablespoon of olive oil if necessary then sauté veggies for five minutes. Add minced garlic and continue cooking for 2 minutes.
• Add red wine then stir to deglaze the pan. Let wine reduce for 3-4 minutes. Add beef broth, water, tomatoes (undrained), Italian seasoning, garlic powder, salt and reserved beef then heat until simmering. Once simmering (not boiling — never let meat boil or it will get tough), reduce heat to medium-low, cover and simmer for 30-45 minutes.
• Add lentils with included beef seasoning packet. Increase heat until pot is simmering again, then reduce heat, cover and continue simmering for 45 minutes. Remove from heat and let rest, covered, for 20 minutes then serve. Serve with crusty bread or, if you’re a die-hard, rice-eating southerner like me, serve over rice. Garnish with chopped green onions if desired.

Steps:

• Heat oil over medium heat in a Dutch oven. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute. Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook mixture until beef is browned, stirring occasionally, about 5 minutes.
• Stir in tomato paste until well combined and cook for 1 minute. Add in beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
• Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and continue to cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper to taste, and mix in fresh lemon juice to taste just before serving.