Beef, SoupMalia Howe

Beef and Lentil Stew

Beef, SoupMalia Howe
Beef and Lentil Stew

Lentil soup meets beef stew. Genius. Fall comfort food at its finest. That is all.

Beef and Lentil Stew
-adapted from

-2 T olive oil
-2 lbs beef stew meat (this is usually chuck), cut into cubes
-1 onion, chopped
-3 garlic cloves, minced
-4 carrots, sliced
-3 celery stalks, sliced
-1 ½ cup dried green or brown lentils (side note I love the petite whole green lentils they sell at Trader Joe's)
-1- 28 oz. can of crushed tomatoes
-6 cups beef stock
-1 cup dry red wine (something you would drink. I opened a bottle of Merlot because it was the one closest to me)
-3 bay leaves
-1 T. dried thyme
-Pinch of cayenne pepper
-Salt and Pepper


Heat the oil in a large pot over medium-high heat. Sauté the onions for 3-4 minutes, then add the beef and garlic. Brown the meat, stirring regularly, for 5-10 minutes. Add the carrots, celery, lentils, tomatoes, beef stock, wine, bay leaves, thyme, 1 tsp. salt and cayenne pepper. Bring to a boil, Cover, then reduce heat and simmer for about 45-60 minutes, until the lentils and beef are tender. Add more salt and pepper to taste. We at this as-is, but it would be great with a drizzle of nice olive oil, some chopped fresh rosemary, and a sprinkling of Parmesan on top. Next time. This makes gobs. We just ate it for the second night in a row, and I have about 3 bowls worth to freeze.