Beef and Lentil Vegetable Stew

• 2 tablespoons olive oil
• 1 pound beef stew meat, cubed
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 cup dried lentils, rinsed
• 4 cups beef broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups chopped kale or spinach
• Fresh parsley for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add beef cubes and brown on all sides, then remove and set aside.
3. 3 In the same pot, sauté onion and garlic until softened.
4. 4 Add carrots and celery, cooking until slightly tender.
5. 5 Stir in lentils, beef broth, diced tomatoes, thyme, and rosemary.
6. 6 Return beef to the pot, season with salt and pepper, and bring to a boil.
7. 7 Reduce heat, cover, and simmer for 45 minutes, or until beef is tender.
8. 8 Stir in kale or spinach and cook until wilted.
9. 9 Serve hot, garnished with fresh parsley.

Equipment

• Large pot with lid

Variations

• For a vegan option, substitute beef with mushrooms and use vegetable broth.
• Add a can of chickpeas for extra protein and texture.

Substitutions

• If you're out of thyme or rosemary, use 1 teaspoon of Italian seasoning instead.
• Substitute kale with Swiss chard for a similar texture.

Pairings

• Pairs well with a side salad dressed in balsamic vinaigrette.
• A glass of red wine complements the robust flavors.

Nutrition

Tips

• For a richer flavor, use red wine in place of part of the broth.
• Feel free to use any root vegetables you have on hand for variety.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stovetop.

Serving Suggestions

• Serve with crusty bread or over mashed potatoes.
• A sprinkle of grated Parmesan adds a savory touch.

FAQ