This hearty beef and lentil stew is a warm hug in a bowl! With tender beef, tasty lentils, and a mix of veggies, it’s packed full of flavor and goodness.
I love making this stew on chilly days. It’s simple to prepare, and the leftovers taste even better the next day—perfect for busy nights!
Key Ingredients & Substitutions
Beef Stew Meat: Chuck roast is my favorite for stews. It becomes tender and flavorful when slow-cooked. You can use any cut meant for braising, like brisket or round, if chuck isn’t available.
Lentils: Green or brown lentils are ideal. They hold their shape well. If you’re in a pinch, split peas can substitute, but they cook faster, so check them mid-way through.
Vegetables: Carrots, celery, and onions are the classic trio for flavor. Feel free to add potatoes, parsnips, or bell peppers according to what you have on hand.
Diced Tomatoes: These add a nice acidity. If you prefer a tomato-free version, increase the broth or add a splash of vinegar to keep the flavors balanced.
Spices: Thyme and smoked paprika elevate the flavor. You can swap thyme with rosemary or oregano, but I highly recommend smoked paprika for that extra depth!
How Do I Make Sure My Beef is Tender in the Stew?
Tender beef is the heart of a great stew! Start by browning the meat well; this develops flavor. Use medium-high heat and don’t crowd the pan; cook in batches if necessary.
- After browning, reduce heat to low and cover the pot. This allows the beef to cook gently.
- Let it simmer for a longer time (1-1.5 hours), which breaks down the tough muscle fibers. Check occasionally and stir!
- Don’t rush this step; patience leads to melt-in-your-mouth beef!
Enjoy making your beef and lentil stew! It’s sure to warm you up on any chilly day.
Beef and Lentil Stew
Ingredients You’ll Need:
For the Stew:
- 1 lb (450g) beef stew meat, cut into bite-sized chunks
- 1 cup dried green or brown lentils, rinsed and drained
- 1 large carrot, peeled and diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup water (optional, for desired consistency)
- 1 (14 oz) can diced tomatoes (optional for tomato base)
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp dried thyme (or a few fresh sprigs as garnish)
- 1 tsp smoked paprika
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Sour cream or plain yogurt, for serving (optional)
How Much Time Will You Need?
This stew takes about 15 minutes to prep and 1 to 1.5 hours to cook. Enjoy the warmth and flavor while it simmers! The longer it cooks, the better the flavors meld together. Perfect for a chilly evening!
Step-by-Step Instructions:
1. Brown the Beef:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. When hot, add the beef chunks, cooking them until browned on all sides—this should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside. This step locks in the flavor!
2. Sauté the Vegetables:
In the same pot, toss in the diced onions, carrots, and celery. Stir them occasionally for about 5 minutes until they soften and the onions become translucent. This will create a beautiful base for your stew.
3. Add Flavor Agents:
Now, add the minced garlic, smoked paprika, and tomato paste to the vegetables. Cook for another 1-2 minutes, stirring frequently until you can smell those lovely aromas—this will enhance the depth of flavor in your stew!
4. Combine All Ingredients:
Return the browned beef to the pot. Stir in the rinsed lentils, beef broth, diced tomatoes (if using), thyme, and bay leaf. If you prefer a thinner stew, add in the additional cup of water. Mix everything together.
5. Simmer and Cook:
Bring everything to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for about 1 to 1.5 hours. This will allow the beef to become tender and the lentils to cook through. Stir occasionally and check the consistency!
6. Final Touches:
After cooking, remove the bay leaf. Taste your stew and adjust the seasoning with salt and pepper as needed. Your stew should be rich and full of flavor!
7. Serve and Enjoy:
Serve your comforting stew hot, garnished with a dollop of sour cream or plain yogurt and a sprig of fresh thyme if desired. Grab a bowl, and enjoy the warmth of homemade goodness!
Enjoy your delicious and hearty beef and lentil stew!
Can I Use Different Types of Meat?
Absolutely! You can substitute beef with lamb or even chicken if you prefer. Just adjust the cooking time as needed; chicken will generally cook faster.
Can I Make This Stew in a Slow Cooker?
Yes! After browning the beef and sautéing the vegetables, transfer them to a slow cooker. Add the rest of the ingredients and cook on low for 6-8 hours or on high for 3-4 hours.
How Should I Store Leftovers?
Cooled leftovers can be stored in an airtight container in the fridge for up to 3 days. They also freeze well for up to 3 months. Just make sure to thaw them in the fridge overnight before reheating.
What Can I Serve with This Stew?
This stew pairs beautifully with crusty bread or over a bed of rice. For a lighter option, try serving it with a side salad or steamed vegetables.
