Beef & Lentil Stew Recipe

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6 votes | 4846 views

The cold weather called for stew today. My good friend Brian made a great one. Adding the ginger was an inspiration and it brought everything together.

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Cook time:
Servings: 4-6
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Ingredients

Cost per serving $3.25 view details

Directions

  1. Cook lentils separately until tender and drain, about 30-40 minutes on gentle simmer.
  2. In large pot, heat oil add garlic and leek. Cook until leek wilts
  3. Add and brown stew meat with salt and pepper – cook until there is no pink meat
  4. Add carrots and bell pepper, cooking until bell pepper softens slightly
  5. Add spices, tomatoes, tomato sauce, stir, and simmer for 5 mins
  6. Add garbanzos and lentils,
  7. Bring to boil, simmer covered for at least 60 mins.
  8. Serve with Greek yogurt and/or avocado pieces quartered.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 698g
Recipe makes 4 servings
Calories 715  
Calories from Fat 171 24%
Total Fat 19.23g 24%
Saturated Fat 5.39g 22%
Trans Fat 0.0g  
Cholesterol 27mg 9%
Sodium 2039mg 85%
Potassium 2079mg 59%
Total Carbs 104.07g 28%
Dietary Fiber 34.4g 115%
Sugars 16.11g 11%
Protein 36.57g 59%
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Reviews

  • Ginny Baldini
    Don't cook the lentils so much before adding to stew. They kind of disappeared. I don't like cooked green pepper, so next time I will probably substitute peas or sliced okra. Wonderful overall flavor, and the greek yogurt (labni) was great with the stew.
    I've cooked/tasted this recipe!

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