Beef Stew With Lentils
Hearty beef stew with lentils and vegetables offers rich flavors and comforting warmth, perfect for cozy family dinners or meal prep with nutritious ingredients.
Ingredients
- 1 lb. boneless beef chuck steak or lamb stew meat ⓘ
- nonstick cooking spray ⓘ
- 7 cups beef broth ⓘ
- 1 cup chopped onion ⓘ
- 1 cup sliced celery ⓘ
- 1 cup sliced carrot ⓘ
- 1 1/2 cups lentils, rinsed and drained ⓘ
- 1 (14 1/2 oz.) can stewed tomatoes
- 1 bay leaf ⓘ
- 1 (9 oz.) package frozen Italian-style green beans ⓘ
Instructions
- Cut the beef into 1/2-inch pieces.
- Spray a 4-quart Dutch oven with nonstick cooking spray.
- Brown the meat, half at a time, over medium-high heat.
- Drain the fat.
- Return all meat to the pan.
- Add the beef broth, chopped onion, sliced celery, and sliced carrot.
- Bring to boiling; reduce heat and simmer, uncovered, for 5 minutes.
- Add the rinsed lentils, undrained stewed tomatoes, and bay leaf.
- Bring to boiling again; reduce heat to medium.
- Cook uncovered for about 45 minutes or until lentils are tender and stew is thickened.
- Add the frozen Italian-style green beans.
- Cover and cook for 10 minutes more or until beans are tender.
- Remove the bay leaf.
- Ladle the stew into bowls and serve.
Nutrition & Diet Analysis (per serving)
345
kcal
17% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).