This hearty beef and lentil stew is a warm hug in a bowl. With tender chunks of beef, nutritious lentils, and cozy veggies, it’s a meal that brings comfort and satisfaction.
I love how filling this stew is, perfect for chilly days. Plus, it’s one of those dishes that tastes even better the next day—hello leftovers! 👋
Key Ingredients & Substitutions
Beef Stew Meat: You can use chuck roast or round cuts for the best results. If you prefer leaner meat, sirloin works well too. For a lighter option, consider replacing the beef with mushrooms or hearty vegetables for vegetarian stew.
Lentils: Brown or green lentils are ideal for this stew, but red lentils can be used if you want it to cook faster. Just know that they break down more and create a thicker stew.
Carrots & Celery: These add sweetness and crunch. If you don’t have these on hand, other root vegetables like parsnips or potatoes can work. Just adjust the cooking time accordingly.
Beef Broth: While beef broth enhances the flavor, vegetable broth can be a great substitute for a vegetarian version. For more richness, use homemade broth if you have it.
Spices: Ground cumin and smoked paprika add depth. You can experiment by using chili powder for a kick or Italian seasoning for a different flavor twist.
How Do You Achieve Tender Beef in Stew?
To ensure tender beef, browning is crucial. Searing locks in flavor and allows the meat to develop a nice crust. Here’s how:
- Heat the olive oil in your pot, making sure it’s hot before adding the beef.
- Don’t overcrowd the pot; brown in batches if needed. This prevents steaming and helps achieve a good sear.
- Keep the heat at medium-high to retain moisture but watch carefully to avoid burning.
Once you’ve achieved a lovely brown crust, let the beef simmer slowly in the broth until tender. Patience is key here, as it helps break down the meat fibers for that melt-in-your-mouth texture!
Beef and Lentil Stew
Ingredients You’ll Need:
For the Stew:
- 1 lb (450g) beef stew meat, cut into 1-inch cubes
- 1 cup brown or green lentils, rinsed and drained
- 1 large carrot, peeled and diced
- 1 celery stalk, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 1 can (14 oz) diced tomatoes (optional for richer flavor)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried thyme or 2 sprigs fresh thyme
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This comforting beef and lentil stew will take about 15 minutes to prepare and approximately 1 to 1.5 hours to cook, allowing the beef to become tender and the flavors to meld beautifully.
Step-by-Step Instructions:
1. Sear the Beef:
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. When the oil is hot, add the beef cubes and brown them on all sides, which should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside. This browning process is essential for flavor!
2. Sauté the Vegetables:
In the same pot, without cleaning it, add the chopped onion, diced carrot, and celery. Cook these vegetables for about 4-5 minutes, stirring occasionally until they soften. The leftover bits from the beef will add even more flavor!
3. Add Spices and Garlic:
Next, stir in the minced garlic, ground cumin, and smoked paprika. Keep stirring for about 1 minute until the garlic releases its lovely aroma. This step will build a beautiful flavor base for your stew.
4. Combine All Ingredients:
Now it’s time to return the browned beef to the pot! Stir in the lentils, beef broth, water, and diced tomatoes if you’re using them. Toss in the thyme as well. This combination of ingredients will create a hearty stew.
5. Let It Simmer:
Bring everything to a gentle boil, then reduce the heat to low and cover the pot. Let the stew simmer for about 1 to 1.5 hours. Stir occasionally to make sure nothing sticks to the bottom. The longer it simmers, the more tender the beef and the better the flavors will meld together!
6. Final Touches:
After simmering, season your stew with salt and black pepper to taste. If you used fresh thyme, remember to remove those sprigs at this point.
7. Serve and Enjoy:
Ladle the warm stew into bowls and garnish with fresh chopped parsley if desired. Now it’s ready to be enjoyed! This dish is perfect with bread or on its own. Sit back and relish the flavors of your delicious beef and lentil stew!
Can I Use Different Types of Lentils?
Yes! While brown or green lentils are recommended for this stew, you can use red lentils if you want a quicker cooking time. Just keep in mind they will break down more, resulting in a thicker stew.
What’s the Best Way to Store Leftovers?
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months! Just thaw it overnight in the fridge before reheating. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or water if needed.
Can I Make This Stew in a Slow Cooker?
Absolutely! Simply brown the beef and sauté the vegetables in a pan first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and the lentils are cooked through.
How Can I Make This Recipe Spicier?
If you like some heat, consider adding a pinch of cayenne pepper or a diced jalapeño when sautéing the vegetables. You can also sprinkle in some red pepper flakes for extra spiciness right before serving!
