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Beef and lentil stew recipe

Beef and lentil stew recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Stewing steak

A delicious winter stew that is packed full of protein. Enjoy with mashed potatoes, if desired.

24 people made this

IngredientsServes: 6

  • 30g butter
  • 560g lean beef stewing steak, cut into 2.5cm cubes
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 250ml chicken stock
  • 190g dry lentils
  • 1 litre beef stock
  • 125g diced turnip
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried basil
  • 165g raisins
  • 135g chopped dried figs

MethodPrep:30min ›Cook:1hr10min ›Ready in:1hr40min

  1. Melt butter in a large pot over medium-high heat. Season the beef with salt and pepper, then cook in the pot until browned on the outside.
  2. Pour in the chicken stock and simmer over medium heat for about 45 minutes, until the beef is tender. Remove the beef from the liquid and set aside.
  3. Pour the beef stock into the pot and add the lentils. Bring to the boil, then simmer over low heat for 15 minutes.
  4. Season the turnips with cinnamon, nutmeg, salt and basil and add them to the pot.
  5. Return the beef to the pot and stir in the raisins and figs. Simmer for 10 minutes to blend the flavours before serving.

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Reviews & ratingsAverage global rating:(24)

Reviews in English (12)

by strictlyamateur

A little on the sweet side. I would reduce the amount of raisins and also chop the figs into very small pieces. For some reason, my meat turned out a bit too chewy, even though I followed the directions to a T. Perhaps next time I would shorten the browning time in the pan. That being said, it's an interesting twist on stew and has lots of great flavor.-27 Dec 2006

by naomikauf

I loved the flavors but I don't have nutmeg so I changed nutmeg to fenugreek and it was delicious! I also used radish instead of turnip. What a wonderful smell! Mmmm. Thank you!-12 Jun 2008

by Cookingforfun

I loved this but my husband did not, so I will make this for me on the nights he can not be home. Thank you for the recipe.-21 Oct 2006

Beef and Lentil Stew with Tarragon

This particular stew was something I cooked up during my January “Slow Carb Diet.” I craved heavy winter meals, but was limited to protein, veggies and beans. I decided to substitute lentils for the potatoes in traditional beef stew then added red wine and tarragon for extra OOMPH. The result was a lovely flavorful stew that lacked not for heavy carbs. I made this several times and ended up emailing the recipe to friends.


  • 2 Tablespoons Oil
  • 1 whole Onion, Chopped
  • 2-½ pounds Beef Chuck, Cut Into 3/4 Cubes
  • 3 cloves Garlic, Minced
  • 4 whole Carrots, Sliced Into Thin Rounds
  • 3 whole Celery Sticks, Chopped
  • 1-½ cup Dried Lentils
  • 28 ounces, weight Can Of Crushed Tomatoes
  • 6 cups Beef Stock
  • 1 cup Red Wine
  • 3 whole Bay Leaves
  • 1 Tablespoon Dried Thyme
  • 1 pinch Cayenne Pepper
  • 3 Tablespoons Fresh Tarragon, Chopped
  • Salt And Pepper


Heat the oil in a large pot over medium-high heat. Saute the onions for 3–4 minutes, then add the beef and garlic. Brown the meat, stirring regularly, for 5 minutes.

Add the carrots, celery, lentils, tomatoes, beef stock, wine, bay leaves, thyme, 1 teaspoon salt and cayenne pepper.

Bring to a boil, then reduce heat and simmer for about 45 minutes, until the lentils are tender.

Beef & Lentil Stew

"If you love beef stew and you love any Southern pea, you will LOVE this stew! It’s hearty, warm, and delicious! Because I’m addicted to it, I ended up making a pot of rice and served the stew over rice. I LOVELOVELOVELOVE eating peas over rice with some fresh sliced tomatoes and that’s exactly what it reminded me of!"

Prep Time

Cook Time



1 bag [Hurst’s Confetti Lentil Soupreme®](/products/hursts-confetti-lentil-soupreme) (see notes)

2 pounds London broil, sirloin or chuck roast

1 14.5-oz can petite diced tomatoes

1 teaspoon Italian seasoning

1/2 teaspoon salt (or more to taste)

"If you love beef stew and you love any Southern pea, you will LOVE this stew! It’s hearty, warm, and delicious! Because I’m addicted to it, I ended up making a pot of rice and served the stew over rice. I LOVELOVELOVELOVE eating peas over rice with some fresh sliced tomatoes and that’s exactly what it reminded me of!"



2 pounds London broil, sirloin or chuck roast

1 14.5-oz can petite diced tomatoes

1 teaspoon Italian seasoning

1/2 teaspoon salt (or more to taste)

Cooking Directions

Cut beef into 1-inch pieces. Season liberally with salt and pepper. Heat 3 tablespoons olive oil over medium-high heat in a Dutch oven or soup pot. Add half of beef to hot oil and sear on all sides. Remove beef from pot, set aside in a bowl (to catch all the juices), then repeat with remaining beef, setting it all aside for a bit.

Add onions and carrots to the now empty pot. Season with salt and pepper. Add 1 additional tablespoon of olive oil if necessary then sauté veggies for five minutes. Add minced garlic and continue cooking for 2 minutes.

Add red wine then stir to deglaze the pan. Let wine reduce for 3-4 minutes. Add beef broth, water, tomatoes (undrained), Italian seasoning, garlic powder, salt and reserved beef then heat until simmering. Once simmering (not boiling — never let meat boil or it will get tough), reduce heat to medium-low, cover and simmer for 30-45 minutes.

Add lentils with included beef seasoning packet. Increase heat until pot is simmering again, then reduce heat, cover and continue simmering for 45 minutes. Remove from heat and let rest, covered, for 20 minutes then serve. Serve with crusty bread or, if you’re a die-hard, rice-eating southerner like me, serve over rice. Garnish with chopped green onions if desired.


  • 500 Grams Beef Top Round cut into 1" cubes
  • 2 Tablespoons olive oil
  • 2 Cups Green Lentils
  • 1 Piece White Onion cut into chunks
  • 1 Piece Carrot cut into chunks
  • 2 Stalks Celery cut into chunks
  • 2 Tablespoons Tomato Paste
  • 1 Cup Red Wine
  • 1 Liter Beef Stock
  • 2 Pieces Bay Leaf
  • 1 Teaspoon Dried Marjoram
  • 1 Teaspoons Dried Oregano
  • Salt
  • Pepper


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Having a hard time thinking of a hearty dinner recipe for the whole family? This Mediterranean classic may just be what you're looking for. Beef, lentils, some broth – this is definitely a complete all-in-one-pot meal.

For my take on this stew, I used traditional French cooking techniques which I shall discuss as we go along.

Start by seasoning your meat component. Beef in this case but be free to go with chicken, pork, lamb. . . any of your favorites actually. Salt and pepper would be classic, but again, you may add some paprika, curry powder, mustard – get creative!

Next, lock-in those meat juices by giving it a good sear in a very hot pan. In addition, you'll give those beef cubes a nice brown crust which would otherwise be impossible to achieve in the slow cooker.

Aromatics go in next. What you see in the photo is the classic French mirepoix – onions, carrots, and celery. No need to chop them little as they'll get to stew for around 6-8 hours. Leave cutting these 3 vegetables tiny for quicker cooking fish or vegetable dishes. These exact trio cut into 2mm cubes, by the way, is known as the classic French matignon.

Next, a tablespoon or two of tomato puree for some flavor and body. You should roast it though to cut down its acidity and to deepen its color. Honestly, if I'd be pressed for time and cannot roast my tomato paste, I'd just skip it totally as it'll just make the dish too acidic.

After all the searing and roasting, lots of flavor bits will be sticking to the bottom of the pan. Time to deglaze. Add a good pour of red wine and scrape your pan like crazy, loosening every bit of those drippings.

You may use any wine you wish. Any flavored liquid actually. White wine, fruit juice, beer. . . anything you'll love drinking deserves to get into your pan.

Just give the wine a minute or two to reduce completely. This will cut down the alcohol and acidity leaving you with just the fruity flavors of your wine.

From here, your stew is pretty much done. Tip all the contents of your pan into the slow cooker together with the lentils and beef stock. The amount of stock you should use really depends on personal preference. Use less for a thicker, heartier stew, and more if you like it much more like a soup.

Add any herbs you'd like to use at this point. I have beef for my main ingredient, so a mix of marjoram, oregano, and bay leaf should be perfect. Don't have these herbs? Reach for anything you have in your pantry. ==> My Slow Cooker

The beef should be perfectly tender in time as the lentils cook, about 6 hours on low. That's the reason I cut my beef into 1-inch cubes. You could definitely go longer if you won't mind getting your lentils slightly mushy.

Before serving, adjust your seasonings. A pinch of salt and pepper may be necessary. A few cold butter nuggets would also work fine to enrich all those flavors.

Slow-Carb, Slow-Cooker Beef and Lentil Stew

The lowly lentil has had a rise in popularity recently with the introduction of the "slow-carb diet" by Tim Ferriss, who wrote the book The 4-Hour Body. Tim maintains that a legume should be eaten at every meal (and should take up about 30% of your plate). He has tried many diets and feels this is the ideal ratio to stick with for maximum weight loss. It&aposs like he has basically donated his body to science while still living in it!

Lentils are an often-overlooked, inexpensive ingredient that can be used to stretch a meal. Compared to other dry legumes, lentils cook up quickly and are very versatile, flavor-wise. Canned lentils can be substituted for dry, but just make sure they are well-drained and rinsed. They are relatively low-calorie, but pack a lot of nutrition. Studies show that adding fiber to your diet can lower cholesterol, and the folate and magnesium in lentils are heart-healthy. Lentils digest slowly, which helps to prevent spikes in blood glucose, and give the feeling of fullness for a longer period of time. They are about 25% protein, which helps in the building of all body tissue, particularly muscle.

Crock Pot Beef And Lentil Stew

A bold-flavoured, wonderfully easy to make Crock Pot Beef And Lentil Stew that uses just the one pot. No mess, no fuss, just homemade, hearty, healthy and TASTY fare!

  • 4 tbsp olive oil
  • 2 tbsp gluten-free flour (, or plain flour)
  • Himalayan pink salt
  • Ground black pepper
  • 1 kg beef shin or stewing beef (with bones) (, sliced into cubes)
  • 1 onion (, finely chopped)
  • 1 large carrot (, peeled and sliced into rounds)
  • 2 medium potatoes (, peeled and diced)
  • 1 cup button mushrooms (, sliced)
  • 400 g canned chopped tomatoes
  • 2 cups beef broth (, low sodium)
  • 1 cup brown lentils (, soaked for at least 2 hours (cover with water, add 1 tbsp apple cider vinegar + 1/4 tsp pink salt))
  • 1 cup peas (, fresh or frozen)

Preheat oven to 250°C (482°F).

In a large, oven-safe crock pot, heat the olive oil in the oven for 8 minutes.

In a medium bowl, mix flour, a generous pinch of salt and black pepper together. Toss beef in flour mixture, then carefully toss beef in the hot oil (it should simmer) place back in oven, uncovered, to brown for 15 minutes.

Reduce oven temperature to 180°C (350°F).

Once beef has browned, stir in onion, carrot, potatoes, mushrooms, canned tomato, beef broth and 1 cup hot water to the crock pot. Return to oven, cover and cook for 1 hour.

Stir in drained and rinsed lentils and cook, uncovered, for another 60 – 90 minutes until beef is really tender.

Once the stew is cooked, stir in peas and allow to sit for 5 minutes. Serve with brown rice, or healthy bread, or as is!

You can make this stew in a slow cooker, just brown the beef in a frying pan, place in slow cooker and follow instructions as above, cook on high for 4 – 5 hours.

Lentil Cabbage Stew Recipe

This lentil cabbage stew is a great substitution for corned beef and cabbage for your  Saint Patrick’s Day ꃎlebration. It’s spicy and paired with a healthy loaf of Irish soda bread is a healthy  dinner meal . It won’t leave your kitchen smelling for days to come either! Feel free to add anything to the recipe that sounds good to you. You might add chopped  kale  or spinach, instead of the cabbage! 

Don’t be afraid to make substitutions, if you do not like a vegetable or spice! Simply leave them out or substitute another one that sounds like it will go nicely. The cayenne pepper gives this stew a kick, so if you don’t want that, leave it out! The lemon is the secret ingredient. Add it at the end and the entire stew comes alive, to your taste buds that is!

Easier Slow Cooker Haleem (Traditional Pakistani Beef and Lentil Stew)

Haleem is a traditional Pakistani slow-cooked stew made of beef, lentils, and oats. This slow-cooker haleem recipe makes it easy to enjoy this wholesome comfort food that’s loved all over the world. This recipe is easy-to-follow and gives the most authentic results. Naturally gluten-free!

From the makers of Easy Slow Cooker Nihari… comes Easier Slow Cooker Haleem.

Catchy, no? I’ve been wanting to say that.

Friends, I’m embarrassed how long it’s taken me to bring you this recipe. If you visit my Instagram stories, you may have witnessed my attempts at achieving this haleem. There are just so. many. variables.

But I assure you, the wait is worth it. Because all these months, I’ve been testing this recipe, each time making it a little better.

Who knows? I may even continue to update it as I gain more haleem expertise with age (that happens, right?).

So why ‘easier’, and not ‘easy’, you ask?

Haleem, by nature, isn’t a 30-minute one-pot meal-with-ingredients-you-probably-have-on-hand. A good haleem takes time, a few pans, and most likely a trip to the nearest Indian/Pakistani/Middle-Eastern grocery store.

But this haleem recipe is easier than most, and I hope you find it tastes better too!

What is Haleem?

Haleem (also called daleem, halim, etc.) is a popular stew derived from the Arabic dish Hareesa. (Wiki has all the details!)

I remember when I first made haleem with a very traditional recipe. I soaked and cooked the cracked wheat, barley, rice, and lentils (all individually). I ground the spices with mortar and pestle and shredded the cooked pieces of meat with a wooden spoon.

Phew..even thinking about it is exhausting!

I knew right then that I had to find an easier way else I’d only make haleem once a year (if that). And we all know haleem is too healthy, comforting, and straight up delicious to make only once a year.

So this completely doable, authentic-tasting, and totally guest-worthy haleem recipe was born.

You are going to need (affiliate links):

  • A slow cooker (I use this one).
  • A food processor
  • A slow cooker liner – optional but encouraged to help save cleanup time.

Lentils and Grains You’ll Need To Make Easier Slow Cooker Haleem

Clockwise from Top Left – Rolled Oats, Basmati Rice, Masoor Dal (Red Lentils), Urad (Mash) Dal, Chana Dal (Split Yellow Peas), and Moong Dal (sometimes called Yellow Lentils)

Tea For Turmeric Tips To Make Easier Slow Cooker Haleem:

  1. Ideally, you should cook this haleem twice. You may cook it straight for 10-12 hours (or overnight), but cooking twice will deliver the perfect, slow-cooked texture that’s inherent to haleem. Plus, the flavors will have time to settle in better.
  2. In this recipe, we use a food processor to chop up the lentils and meat individually. You’ll need to blend the lentils but the meat should be pulsed so that it maintains the strands (or fibers) of the meat. You don’t want your meat to turn to mush.
  3. To save time, I recommend using your food processor to chop the onions, tomatoes, and green chill peppers. Plus, you’ll need to get it out/dirty anyway for the meat and lentils.
  4. Make sure to have all the ingredients ready before you start. Yup, I completely realize there are lots of ingredients. If you can’t get your hands on all of them, no worries. It will still be wonderful!
  5. I’ve used Haleem Masala Powder for an extra oomph. You can find it at most Indian Pakistani Grocery Stores or Amazon.
  6. You can cook the lentils and meat in an instant pot or pressure cooker before adding it to the slow cooker. I’ve just kept it on the stovetop to keep things simple. You’ll need to adjust the amount of water if you do use a pressure cooker. For example, I’ve cooked the beef in an instant pot and found that I needed half the water that I use on the stovetop.
  7. I’ve been recommended to use muslin or cheesecloth to contain the spices while cooking the beef so they’re easier to fish out afterward. I haven’t tried this but I thought I’d pass on the tip.

Feel free to ask me any questions below. And if you make it, don’t forget to leave a review!

This method of food prep is great because your prep day involves NO COOKING and this assembles in about 10 minutes.

On cook day, it is as simple as dumping the ingredients in and pressing a button. BUT… because I like my beef stew meat tender, and my veggies not mush, I do this recipe in two steps on cook day.

First, I cook the meat and aromatics.

Then I add the veggie bag contents for only 5 minutes – this makes the beef fall apart tender, but the veggies not mush!

And in the end…. you get this irresistible winter warm up beauty beef and lentil stew.

  • 500 g stewing beef diced (cheaper cut)
  • 450 g lentils
  • 4 freshly chopped tomatoes
  • 1 large onion chopped
  • 3 cloves garlic crushed
  • 25 g flat leaf parsley chopped
  • 25 g coriander chopped
  • 3 tsp cumin
  • 3 tsp paprika
  • 0.5 tsp cayenne pepper
  • 1 tsp ginger
  • 2 l chicken stock
  • salt and pepper
  • olive oil
  • Begin by mixing all of the dry spices with the diced beef along with the salt and pepper.
  • Allow this to marinade, just for 20 minutes or so.
  • Place a large pot over a high heat and add the olive oil.
  • Now fry the beef mix until it begins to brown. Add in the chicken stock and all the remaining ingredients.
  • Bring the stew to a simmer and reduce the heat enough to allow it to simmer very gently.
  • Place a lid on to the pot and continue to simmer the stew for 1 hour.
  • Remove the lid at this point and check to ensure the lentils are soft.
  • If the lentils are cooked and the sauce is still a little thin, turn the heat up and allow the sauce to reduce to a thicker consistency.
  • The lentils will thicken the stew naturally.
  • Finish with a little more chopped parsley and coriander.

Watch the video: Μοσχαράκι με γίγαντες φασόλες! Greek daily recipes (May 2022).