Beef and Lentil Stew recipe
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Ingredients
- 2 tablespoons all-purpose flour 1 pound flank steak, cut into 1/2-inch cubes 2 tablespoons oil, or more as needed 4 carrots, chopped 1 onion, diced 1 stalk celery, thinly sliced 2 cloves garlic, minced 1 (14.5 ounce) can diced tomatoes 1 cup dry lentils 4 cups beef broth 2 teaspoons dried rosemary 11 ounces baby potatoes with skin 1 pinch salt and freshly ground black pepper to taste
Nutrition Info
- 255.3 caloriescarbohydrate: 30.8 gcholesterol: 12.6 mgfat: 7.4 gfiber: 10.2 gprotein: 16.5 gsaturatedFat: 2 gservingSize: -sodium: 675.3 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Beef and Lentil Stew
Directions
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Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside.
Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.
Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.
Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.