Chunky beef and lentil stew

    1 hour 25 min

    My mum is German and she would make this filling stew during the winter. We all loved it so I thought I'd share!


    London, England, UK
    12 people made this

    Serves: 8 

    • 500g beef steak pieces
    • 2 tablespoons plain flour
    • 2 tablespoons oil
    • 1 onion, diced
    • 2 garlic cloves, minced
    • 4 carrots, chopped
    • 1 celery stalk, thinly sliced
    • 200g lentils
    • 1 (400g) tin chopped tomatoes
    • 1L beef stock
    • 2 teaspoons dried rosemary
    • 300g baby potatoes (with skins)

    Prep:10min  ›  Cook:1hr15min  ›  Ready in:1hr25min 

    1. In a medium bowl dust beef with flour. Heat oil in a large saucepan and sear beef on all sides. Remove from the pan and set aside.
    2. Add onion, garlic, carrots and celery and saute for a few minutes. If needed add more oil.
    3. Add lentils, tomatoes with juice, beef stock and browned beef pieces. Stir well; reduce the heat, cover pot halfway with a lid and simmer for 40 minutes.
    4. Add potatoes and simmer for another 20 minutes, or until lentils and potatoes are soft.

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