Curried Beef And Red Lentil Stew Recipe

Name: Curried Beef And Red Lentil Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup red lentils; 2 pounds beef chuck roast cut into 3/4-inch cubes; Kosher salt; Black pepper; 3 tablespoons canola or vegetable oil; 1 medium onion, chopped; 1 tablespoon minced ginger; 2 cloves garlic, minced; 1 tablespoon curry powder; 1 teaspoon ground cumin; 1 bay leaf; 1 14-oz. can diced tomatoes; 2 1/2 cups beef stock; 2 cups loosely packed baby spinach leaves; 1 tablespoon red wine vinegar; 3 tablespoons chopped cilantro; 1/2 cup plain Greek yogurt (optional)

Servings: persons

1 cup red lentils
2 pounds beef chuck roast cut into 3/4-inch cubes
Kosher salt
Black pepper
3 tablespoons canola or vegetable oil
1 medium onion, chopped
1 tablespoon minced ginger
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1 bay leaf
1 14-oz. can diced tomatoes
2 1/2 cups beef stock
2 cups loosely packed baby spinach leaves
1 tablespoon red wine vinegar
3 tablespoons chopped cilantro
1/2 cup plain Greek yogurt (optional)

1
Soak the lentils in water overnight. Rinse and set aside.
2
Season the beef pieces generously with salt and black pepper. Heat 2 tablespoons of oil in a large Dutch oven over medium high heat. Add the beef to the pot and sear on all sides until browned. Don't overcrowd the pot- sear the beef in batches if needed. Remove beef from pot.
3
Turn heat down to medium and add another tablespoon of oil to the pot. Add the onions and cook 6-8 minutes until softened. Add the ginger, garlic, curry powder, cumin, and bay leaf. Stir to combine then add the browned beef. Stir to distribute the spices. Add the diced tomatoes with their juices and the beef stock. Bring to a simmer then turn heat to low and cover. Cook 1 1/2 hours or until beef is fork-tender.
4
Add the lentils to the pot. Cover and cook another 20-30 minutes or until the lentils are cooked. Add more stock as needed. During the last 10 minutes of cooking, stir in the baby spinach leaves, vinegar, cilantro, and salt and pepper to taste. Continue cooking with the lid off until done. Adjust seasoning as desired.
5
Serve stew alone or with basmati rice. Add a dollop of yogurt if desired. Garnish with fresh cilantro.
6
Note: Lamb or other meats may be substituted for the beef chuck.

789

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 17 ingredients. The key ingredients include: 1 cup red lentils, 2 pounds beef chuck roast cut into 3/4-inch cubes, Kosher salt, Black pepper, and more.

Yes, Curried Beef And Red 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.

Curried Beef And Red Lentil Stew

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