LENTIL BEEF STEW RECIPES

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LENTIL AND BEEF STEW RECIPE | ALLRECIPES



Lentil and Beef Stew Recipe | Allrecipes image

A hearty ground beef and lentil stew that can be served alone or over pasta or rice.

Provided by Mike Pellerin

Categories     Soups, Stews and Chili Recipes    Stews    Beef

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 1 hours 20 minutes

Yield 10 servings

Number Of Ingredients 18

1 pound ground beef
1 large Spanish onion, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
½ yellow bell pepper, chopped
3 cloves garlic, minced
2 cups water
2 cups beef broth
2 cups stewed tomatoes
1?½ cups dry lentils, rinsed and sorted
1 cup chopped fresh mushrooms
1 (6 ounce) can tomato paste
1 tablespoon white vinegar
½ teaspoon red pepper flakes
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
½ cup boiling water, or as needed

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 227.6 calories, CarbohydrateContent 26.5 g, CholesterolContent 28.4 mg, FatContent 6.2 g, FiberContent 10.7 g, ProteinContent 17.5 g, SaturatedFatContent 2.3 g, SodiumContent 318.5 mg, SugarContent 5.7 g

MOROCCAN BEEF AND LENTIL STEW RECIPE | ALLRECIPES



Moroccan Beef and Lentil Stew Recipe | Allrecipes image

A flavorful beef and lentil stew inspired by the tastes of Morocco. Great served over rice.

Provided by Kim

Categories     Soups, Stews and Chili Recipes    Stews    Beef

Total Time 1 hours 35 minutes

Prep Time 15 minutes

Cook Time 1 hours 20 minutes

Yield 6 servings

Number Of Ingredients 23

2 tablespoons vegetable oil
2 carrot, (7-1/2")s carrots, chopped
1 celery stalk, chopped
1 onion, chopped
4 cloves garlic, minced
1?½ pounds chuck roast, cut into 1-inch cubes
1 teaspoon salt, or to taste
1 teaspoon ground turmeric
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground black pepper, or to taste
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground allspice
3 tablespoons tomato paste
4 cups low-sodium beef broth
1 tablespoon molasses
2 leaf (blank)s bay leaves
1 cup dried red lentils
½ cup dried apricots, chopped
½ lemon, juiced

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.

Nutrition Facts : Calories 405.6 calories, CarbohydrateContent 36.9 g, CholesterolContent 52.5 mg, FatContent 16.7 g, FiberContent 7.7 g, ProteinContent 28.6 g, SaturatedFatContent 5.2 g, SodiumContent 570.5 mg, SugarContent 12.3 g

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