This is a print preview of "Beef & Lentil Stew" recipe.

Beef & Lentil Stew Recipe
by John Spottiswood

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.

Rating: 3.8/5
Avg. 3.8/5 6 votes
Prep time: United States American
Cook time: Servings: 4

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

  1. Cook lentils separately until tender and drain, about 30-40 minutes on gentle simmer.
  2. In large pot, heat oil add garlic and leek. Cook until leek wilts
  3. Add and brown stew meat with salt and pepper – cook until there is no pink meat
  4. Add carrots and bell pepper, cooking until bell pepper softens slightly
  5. Add spices, tomatoes, tomato sauce, stir, and simmer for 5 mins
  6. Add garbanzos and lentils,
  7. Bring to boil, simmer covered for at least 60 mins.
  8. Serve with Greek yogurt and/or avocado pieces quartered.