Beef and Lentil Stew

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Beef and Lentil Stew
4.5
(13)
12 Reviews
5 Photos
My mum is German and she would make this filling stew during the winter. We all loved it, so I thought I'd share!

By Allrecipes Member Published on February 20, 2020

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5

Prep Time:
15 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 30 mins
Servings:
8
Yield:
8 servings
Jump to Nutrition Facts
Ingredients
2 tablespoons all-purpose flour

1 pound flank steak, cut into 1/2-inch cubes

2 tablespoons oil, or more as needed

4 carrots, chopped

1 onion, diced

1 stalk celery, thinly sliced

2 cloves garlic, minced

1 (14.5 ounce) can diced tomatoes

1 cup dry lentils

4 cups beef broth

2 teaspoons dried rosemary

11 ounces baby potatoes with skin

1 pinch salt and freshly ground black pepper to taste

Directions
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.

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

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.

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