Lentil and Beef Stew recipe

All Recipes Soups, Stews and Chili Recipes Stews Beef

Ingredients

1 pound ground beef
1 large Spanish onion, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
½ yellow bell pepper, chopped
3 cloves garlic, minced
2 cups water
2 cups beef broth
2 cups stewed tomatoes
1 ½ cups dry lentils, rinsed and sorted
1 cup chopped fresh mushrooms
1 (6 ounce) can tomato paste
1 tablespoon white vinegar
½ teaspoon red pepper flakes
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
½ cup boiling water, or as needed

Nutrition Info

227.6 calories
carbohydrate: 26.5 g
cholesterol: 28.4 mg
fat: 6.2 g
fiber: 10.7 g
protein: 17.5 g
saturatedFat: 2.3 g
servingSize: -
sodium: 318.5 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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. 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.

Recipe Yield

10 servings

Recipe Note

A hearty ground beef and lentil stew that can be served alone or over pasta or rice.

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