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BEEF AND LENTIL STEW

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    Ingredients Jump to Instructions ↓

    1. 1 lb Lean Ground Beef

    2. 1/2 c Onion; Chopped, 

    3. 1 Md

    4. 1 ea Clove Garlic; Minced

    5. 4 oz Mushroom Stems and Pieces;

    6. 16 oz Stewed Tomatoes; 

    7. 1 Cn

    8. 1 ea Celery Stalk; Sliced

    9. 1 ea Carrot; Lg, Sliced

    10. 1 c Lentils; Uncooked

    11. 3 c Water

    12. 1/4 c Red Wine; Optional

    13. 1 ea Bay Leaf

    14. 2 tb Parsley; Snipped

    15. 1 t Salt

    16. 1 t Beef Bouillon; Instant

    17. 1/4 t Pepper

    Instructions Jump to Ingredients ↑

    1. Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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