Beef and Lentil Stew
Description
This filling beef and lentil stew recipe with potatoes, carrots, tomatoes, and onion is a great staple during the cold winter months.
Ingredients
•
2 tablespoons all-purpose flour
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1 pound flank steak, cut into 1/2-inch cubes
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2 tablespoons oil, or more as needed
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4 carrots, chopped
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1 onion, diced
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1 stalk celery, thinly sliced
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2 cloves garlic, minced
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4 cups beef broth
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1 (14 1/2 ounce) can diced tomatoes
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1 cup dry lentils
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2 teaspoons dried rosemary
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11 ounces baby potatoes with skin
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1 pinch salt and freshly ground black pepper to taste
Directions
1
Pour flour into a shallow bowl; dredge steak cubes in flour, shaking off excess. Heat oil in a large skillet over high heat; add steak cubes and sear on all sides until browned, 3 to 5 minutes. Transfer steak cubes to a plate; set aside.
2
Add carrots, onion, celery, and garlic to the same skillet; cook until softened, about 5 minutes. Add more oil if necessary.
3
Add beef broth, tomatoes with juice, lentils, rosemary, and browned steak cubes; stir to combine. Reduce heat, cover skillet halfway with a lid; simmer for 40 minutes.
4
Add potatoes; simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and black pepper.