Beef Stew w/ Lentils
Source of Recipe
100 Favorite Soups & Stews, BH&G
List of Ingredients
1 pound boneless beef chuck steak trimmed of fat
nonstick
7 cups beef broth
1 cup chopped onion
1 cup sliced celery
1 cup sliced carrots
1 1/2 cups dry lentils rinsed and drained
1 14 1/2ounce stewed tomatoes
1 bay leaf
1 9ounce pack frozen italian-style green beans Recipe
Cut meat into 1/2-inch pieces. Spray a 4-quart Dutch oven with nonstick coating. Brown meat, half at a time, over medium-high heat. Drain fat. Return all meat to pan. Add beef broth, onion, celery, and carrot. Bring to boiling; reduce heat. Simmer, uncovered for 5 minutes. Add lentils, undrained stewed tomatoes. and bay leaf. Return to boiling; reduce heat to medium. Cook, uncovered, about 45 minutes or till lentils are tender and stew is thickened. Add beans. Cover and cook about 10 minutes more or till beans are tender. To serve, remove bay leaf and discard. Ladle stew into bowls. Makes 8 servings.
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