Name: Beef and Lentil Stew
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: All-purpose flour - 2 tablespoons; Flank steak, cut into 1/2-inch cubes - 1 pound; Oil, or more as needed - 2 tablespoons; Carrots, chopped - 4; Onion, diced - 1; Celery, thinly sliced - 1 stalk; Garlic, minced - 2 cloves; Diced tomatoes - 1 (14.5 ounce) can; Dry lentils - 1 cup; Beef broth - 4 cups; Dried rosemary - 2 teaspoons; Baby potatoes with skin - 11 ounces; Salt and freshly ground black pepper to taste - 1 pinch

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Beef and Lentil Stew

1. All-purpose flour - 2 tablespoons

2. Flank steak, cut into 1/2-inch cubes - 1 pound

3. Oil, or more as needed - 2 tablespoons

4. Carrots, chopped - 4

5. Onion, diced - 1

6. Celery, thinly sliced - 1 stalk

7. Garlic, minced - 2 cloves

8. Diced tomatoes - 1 (14.5 ounce) can

9. Dry lentils - 1 cup

10. Beef broth - 4 cups

11. Dried rosemary - 2 teaspoons

12. Baby potatoes with skin - 11 ounces

13. Salt and freshly ground black pepper to taste - 1 pinch

How to cook deliciously - Beef and Lentil Stew

1. Stage

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.

2. Stage

Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.

3. Stage

Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.

4. Stage

Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.