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Beef & Lentil Stew
The cold weather called for stew today. My good friend Brian made a great one. Adding the ginger was an inspiration and it brought everything together. Ingredients
- 1.5 lbs beef stew meat, cut to ½” cubes
- 1 large leek, finely chopped
- 5 cloves garlic, smashed and chopped fine
- 2 large carrots diced
- 1 large bell pepper diced
- 2 – 15 oz cans stewed tomatoes
- 1 – 15 oz can garbanzo beans
- 1 – 15 oz can tomato sauce
- 1.5 cups brown lentils
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp dried oregano leaves
- 1 tsp fresh diced ginger root
- ½ tsp cayenne pepper
- Salt and freshly ground black pepper
- 2 tbsp olive oil
Directions
- Cook lentils separately until tender and drain, about 30-40 minutes on gentle simmer.
- In large pot, heat oil add garlic and leek. Cook until leek wilts
- Add and brown stew meat with salt and pepper â cook until there is no pink meat
- Add carrots and bell pepper, cooking until bell pepper softens slightly
- Add spices, tomatoes, tomato sauce, stir, and simmer for 5 mins
- Add garbanzos and lentils,
- Bring to boil, simmer covered for at least 60 mins.
- Serve with Greek yogurt and/or avocado pieces quartered.
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Reviews
Don't cook the lentils so much before adding to stew. They kind of disappeared. I don't like cooked green pepper, so next time I will probably substitute peas or sliced okra. Wonderful overall flavor, and the greek yogurt (labni) was great with the stew.
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