Beef & Lentils Stew

When you are cooking stew, do you get – I need a change in the recipe – moments? I do. Trying to incorporate other proteins into your meals? Will the rest of the family like it?

Lentils & beans are part of the Legumes  family and are a good source of protein and fiber. It is also a good alternative to red meat.

Ingredients: serves 2-3

600g beef stew cubes

1 onion, diced

2 cloves garlic, minced

1 celery stalk, diced

1 1/2 cups red lentils

1/2 cup canned kidney beans

1 can chopped tomatoes

1 beef cube

2-3 carrots, chunked

Method: 

  • Cut up the beef cubes into 1-1 1/2″ cubes for quicker cooking.
  • Fry the onion, garlic & celery in about 1 tablespoon of olive oil.
  • Add the beef cubes & fry till the sides are cooked.
  • Add in the can of tomatoes & enough water to cover the beef. Bring to a boil, then turn the heat to simmer.
  • Simmer with lid on till the beef is tender, about 45 minutes more or less.
  • Add the beef cube, carrots, lentils & kidney beans. Add more water if needed to just cover all the ingredients.
  • Add in a sprinkling (about 1 teaspoon) of thyme.
  • Simmer till the carrots are cooked.
  • Add about a teaspoon of salt & ground black pepper to taste.
  • Serve with mashed potatoes, rice, pasta or with slices of sourdough bread. Your choice is not limited to what is suggested.
  • Bon Appetit!

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