Slow-Cooker Lentil-Beef Stew Recipe

Name: Slow-Cooker Lentil-Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Spice Mix; 2 tablespoons dried basil; 2 tablespoons garlic powder; 2 tablespoons paprika; 2 tablespoons sea salt; 1 tablespoon ground cumin; 1 tablespoon dried oregano; Slow Cooker Lentil-Beef Stew; 1/2 cup all-purpose flour; 2 lbs beef chuck, cut into 1-inch cubes; 4 tablespoons grapeseed oil; 5 cups beef broth; 2 carrots, sliced; 2 stalks celery, diced; 2 garlic cloves, finely chopped; 2 large onions, chopped; 2 tomatoes, cored and cut into chunks; 1 potato, cut into chunks; 1 cup brown lentils; 1/4 cup soy sauce; 2 teaspoons beef bouillon, base; 1 teaspoon red pepper flakes; 3 sprigs thyme; 1 bay leaf

Servings: persons

For the Spice Mix
2 tablespoons dried basil
2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons sea salt
1 tablespoon ground cumin
1 tablespoon dried oregano
Slow Cooker Lentil-Beef Stew
1/2 cup all-purpose flour
2 lbs beef chuck, cut into 1-inch cubes
4 tablespoons grapeseed oil
5 cups beef broth
2 carrots, sliced
2 stalks celery, diced
2 garlic cloves, finely chopped
2 large onions, chopped
2 tomatoes, cored and cut into chunks
1 potato, cut into chunks
1 cup brown lentils
1/4 cup soy sauce
2 teaspoons beef bouillon, base
1 teaspoon red pepper flakes
3 sprigs thyme
1 bay leaf

1
For the spice mix: In a small bowl, combine the basil, garlic powder, paprika, sea salt, cumin and oregano. Mix until well blended.
2
For the stew: Combine the flour with 1 tablespoon of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off any excess flour.
3
Heat 2 tablespoons of the grapeseed oil in a large saute pan over medium-high heat. In two batches, sear the dredged beef on all sides, adding the remaining 2 tablespoons grapeseed oil before the second batch. Transfer the seared beef to a slow cooker.
4
Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker. Then, to the slow cooker, add the remaining beef broth and the carrots, celery, garlic, onions, tomatoes, potatoes, lentils, soy sauce, bouillon, pepper flakes, thyme and bay leaf.
5
Cover and cook on low for 12 hours or on high for 8 hours. Remove the bay leaf and thyme sprigs before serving.

932

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 24 ingredients. The key ingredients include: For the Spice Mix, 2 tablespoons dried basil, 2 tablespoons garlic powder, 2 tablespoons paprika, and more.

Yes, Slow-Cooker Lentil-Beef 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.

Slow-Cooker Lentil-Beef Stew

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