I know it's technically spring which means our time to enjoy stew is pretty much over, but I still want to share this delicious recipe. It's perfect to serve on those unusually cool spring evenings we get.
The one thing I really like about this particular recipe is that it substitutes lentils for the potatoes found in a more traditional stew. I'm not a huge fan of "stew potatoes" so I prefer the lentils. It's also a delicious option for those that follow a low carb diet.
Lentil Beef Stew
(adapted from Tasty Kitchen)
2 Tablespoons olive oil
1/2 red onion, minced
2-½ pounds chuck, cut into 3/4 inch cubes
3 cloves garlic, minced
4-5 carrots, sliced into rounds
3 celery sticks, chopped
1-½ cup lentils
28 ounce can whole tomatoes, crushed by hand
6 cups water or beef stock
1 cup red wine
3 bay leaves
3 Tablespoon fresh thyme
1 pinch crushed red pepper
Heat oil in a large pot over medium-high heat. Saute the onions for 3–4 minutes, add the garlic and saute until fragrant. Then add the chuck and brown on all sides.
Add carrots, celery, lentils, tomatoes, water or stock, wine, bay leaves, thyme, and crushed red pepper. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the lentils are tender.
Season with salt and pepper.