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

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.