Beef And Lentil Stew Recipe

Name: Beef And Lentil Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. beef for stew, cut into 1-inch cubes; 2 Tbsp. flour; 2 Tbsp. vegetable oil; 1 c. lentils, rinsed and drained; 1 (14 1/2 oz.) can stewed tomatoes; 1/4 c. soy sauce; 2 to 3 tsp. diced jalapeno peppers; sour cream; diced red bell pepper; chopped cilantro

Servings: persons

1 lb. beef for stew, cut into 1-inch cubes
2 Tbsp. flour
2 Tbsp. vegetable oil
1 c. lentils, rinsed and drained
1 (14 1/2 oz.) can stewed tomatoes
1/4 c. soy sauce
2 to 3 tsp. diced jalapeno peppers
sour cream
diced red bell pepper
chopped cilantro

1
Coat cubed beef with flour and brown in hot oil on all sides in a Dutch oven or large saucepan.
2
Add lentils, tomatoes, soy sauce and 1 3/4 cups water.
3
Stir once.
4
Cover and simmer 2 hours or until beef and lentils are tender, stirring mixture gently occasionally.
5
Stir in jalapeno peppers and cook only until heated. Serve with sour cream, cilantro and diced red bell pepper, as desired.
6
Crusty French bread and a salad make a nice meal.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. beef for stew, cut into 1-inch cubes, 2 Tbsp. flour, 2 Tbsp. vegetable oil, 1 c. lentils, rinsed and drained, and more.

Yes, Beef And Lentil Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef And Lentil Stew

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