Beer-Seasoned Bacon and Lentil Stew

    1 hour 25 min

    A robustly flavoured lentil stew recipe. Bacon is simmered with onion, celery, carrots, lentils, maple syrup and beer, to create this wonderful stew. Serve on a cold winter's day.

    31 people made this

    Serves: 4 

    • 6 rashers streaky bacon, diced
    • 1 onion, diced
    • 1 clove garlic, finely chopped
    • 125g celery, diced
    • 125g carrots, diced
    • 750ml beef stock
    • 350ml beer
    • 200g dried brown lentils, rinsed and drained
    • 1 tablespoon maple syrup
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon caraway seeds
    • 1/4 teaspoon celery salt
    • salt and ground black pepper to taste

    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Place a large pot over medium-high heat; cook the bacon in the pot until crisp, 5 to 7 minutes. Stir in the onion and garlic; continue to cook until onions are translucent, about 5 minutes. Stir in the celery and carrot; cook another 2 minutes.
    2. Pour the beef stock and beer into the pot; bring to the boil. Stir in the lentils, maple syrup, nutmeg, caraway seeds and celery salt; cover and cook for 45 minutes. Season with salt and pepper.

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    Reviews in English (23)


    Could be better....I only say this because I thought this was really heavy on the SALT. Beef stock, Bacon, Celery salt and then more SALT! The recipe could probably do without these last two salty ingredients. The flavour was fine but spoilt in my opinion by the saltiness. I will no doubt review again  -  09 Dec 2014


    A nice hearty fall meal. I liked the flavor of the beer and the maple - it gave it a slightly sweet flavor. I did cook it down longer than suggested (about 65 minutes), so it was the thickness I liked. After the 45 minutes suggested, it was more like a soup.  -  08 Oct 2007  (Review from Allrecipes US | Canada)


    A thoroughly solid lentil stew. There was more flavour than my Oma's, but dumplings (like hers) would really put this in five star territory. Be careful with the amount of dried lentils that you add, as it will drastically change the amount of liquid left over. I found 1 and a half cups of lentils created a thick stew, while a single cup had significantly more broth. I used both red and green lentils together with success.  -  01 Nov 2007  (Review from Allrecipes US | Canada)