beef lentil stew recipe

Written ByJenny Smyth Posted on
beef lentil stew recipe
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The Best beef lentil stew recipe

I’ve been making beef lentil stew for years, and it’s still one of my family’s favorite meals. The recipe is simple yet flavorful, and it’s perfect for a weeknight dinner or a special occasion.

I love that it’s a hearty, comforting dish that fills the house with the most amazing aroma. My kids used to love helping me in the kitchen, and this recipe was always a fun one to make together – they’d get to help with the chopping and stirring, and I’d get to teach them about the different spices and seasonings.

As we’d sit down to eat, they’d always exclaim how much they loved the way the lentils soaked up all the flavors of the broth. It’s a recipe that never fails to put a smile on their faces, and mine too!

The best part is that it’s incredibly easy to make – just brown some beef, sauté some onions and garlic, add in your lentils and broth, and let it simmer until everything is tender. You can serve it with some crusty bread or over rice, and it’s just as delicious either way.

Plus, it’s packed with protein and fiber from the lentils, making it a great option for a healthy meal. My family loves when I serve this stew with a side of crusty bread or over egg noodles – it’s just the perfect comfort food.

This recipe has been passed down through generations in my family, and I’m so glad we can all enjoy it together.

Beef Lentil Stew

Beef Lentil Stew

4.5 from 1116 votes

A hearty and nourishing stew combining tender beef with earthy lentils and vegetables. This one-pot meal is perfect for cold days, offering rich flavor and satisfying texture.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

Main Ingredients

1.5 lbs beef chuck, cut into 1-inch cubes
1 cup brown lentils, rinsed
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
4 cups beef broth
1 can (14.5 oz) diced tomatoes
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 tablespoons fresh parsley, chopped for garnish

👨‍🍳Directions

1Heat olive oil in a large pot over medium-high heat until shimmering.
2Add beef cubes in a single layer and sear for 3 to 4 minutes per side until deeply browned.
3Work in batches if needed to avoid crowding, then transfer beef to a plate.
4Reduce heat to medium and add diced onion to the pot.
5Cook for 5 minutes until softened and translucent, stirring occasionally.
6Add minced garlic and cook for 1 minute until fragrant.
7Stir in tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
8Add carrots, celery, and smoked paprika, cooking for another 3 minutes.
9Return the browned beef to the pot along with any accumulated juices.
10Pour in beef broth and diced tomatoes with their juices, then add bay leaves, dried thyme, and Worcestershire sauce.
11Stir well to combine.
12Bring the stew to a boil over high heat, then reduce heat to low and cover the pot.
13Simmer gently for 45 minutes, stirring occasionally, until the beef is almost tender.
14Add the rinsed lentils to the pot and stir to incorporate.
15Continue simmering uncovered for 30 to 35 minutes, until lentils are tender and the stew has thickened.
16Season with salt and black pepper to taste.
17Remove bay leaves and discard.
18Ladle the stew into bowls and garnish with fresh chopped parsley.
19Serve hot with crusty bread or over rice.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 80mg🧂Sodium: 850mg🌾Total Carbs: 35g🥦Dietary Fiber: 12g🍬Sugars: 6g🥩Protein: 38g

📝Notes

For a thicker stew, mash some of the lentils against the side of the pot before serving. Leftovers can be refrigerated for up to 4 days and taste even better the next day.

Watch Video Of How Beef Lentil Stew Works

This beef lentil stew recipe is always a hit with my family – we love serving it at family gatherings or potlucks because everyone raves about how delicious it is. Plus, it’s so easy to make ahead of time and reheat when needed.

The best part is that you can customize it however you like – add some diced veggies for extra flavor or try out different spices for a unique twist. We like serving ours over egg noodles or with some crusty bread on the side – either way, everyone leaves full and satisfied!

❓ Frequently Asked Questions About Beef Lentil Stew

Q: What type of lentils should I use for this recipe?

A: You can use either green or brown lentils for this recipe – both will work beautifully. If you want a slightly firmer texture, go with green lentils; if you prefer a softer texture, use brown lentils.

Q: Can I make this stew in advance?

A: Yes, you can definitely make this stew ahead of time. In fact, the flavors will meld together even better after a day or two in the fridge – just reheat it when you’re ready to serve.

Q: How do I store leftover stew?

A: Store leftover stew in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. When reheating, add a splash of water or broth if needed to prevent sticking.

Q: Can I use ground beef instead of chunks?

A: Yes, you can definitely use ground beef if you prefer – just cook it until browned before adding in your onions and garlic. You may need to adjust the cooking time slightly based on how lean your ground beef is.

Q: Is this recipe gluten-free?

A: Yes, this recipe is naturally gluten-free – just be sure to check your broth for any gluten content if using store-bought.

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