Name: Lentil and Beef Stew
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Ground beef - 1 pound; Spanish onion, chopped - 1 large; Green bell pepper, chopped - ½; Red bell pepper, chopped - ½; Yellow bell pepper, chopped - ½; Garlic, minced - 3 cloves; Water - 2 cups; Beef broth - 2 cups; Stewed tomatoes - 2 cups; Dry lentils, rinsed and sorted - 1 ½ cups; Chopped fresh mushrooms - 1 cup; Tomato paste - 1 (6 ounce) can; White vinegar - 1 tablespoon; Red pepper flakes - ½ teaspoon; Dried basil - ¼ teaspoon; Dried oregano - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Boiling water, or as needed - ½ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Lentil and Beef Stew

1. Ground beef - 1 pound

2. Spanish onion, chopped - 1 large

3. Green bell pepper, chopped - ½

4. Red bell pepper, chopped - ½

5. Yellow bell pepper, chopped - ½

6. Garlic, minced - 3 cloves

7. Water - 2 cups

8. Beef broth - 2 cups

9. Stewed tomatoes - 2 cups

10. Dry lentils, rinsed and sorted - 1 ½ cups

11. Chopped fresh mushrooms - 1 cup

12. Tomato paste - 1 (6 ounce) can

13. White vinegar - 1 tablespoon

14. Red pepper flakes - ½ teaspoon

15. Dried basil - ¼ teaspoon

16. Dried oregano - ¼ teaspoon

17. Ground black pepper - ¼ teaspoon

18. Boiling water, or as needed - ½ cup

How to cook deliciously - Lentil and Beef Stew

1. Stage

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.

2. Stage

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.