Can you tell I’ve been on a stew kick recently? It’s totally because of the weather. This one I made on a whim two weeks ago. I purchased stew meat at the grocery store and so wasn’t in the mood for another crockpot recipe. So I opened my cupboard to see what I could throw together.
What I got was an incredibly hearty meal that lasted all week. As I’ve mentioned before, lentils aren’t paleo. But after a few years of eating this way, I’ve realized that my body digests lentils without issue. They still have phytic acid but since I don’t eat lentils every day (plus I make sure to cook them long enough) I don’t think it’s a big deal.
Beef and Lentil StewIngredients:
- 1 lb stew meat
- 16 oz brown lentils
- 4 cups of beef stock
- 2 small (or 1 large) onion, chopped
- 2 cloves garlic, minced
- 1 can crushed tomatoes
- 2 bay leaves
- 2 tablespoons of Worcestershire sauce
- 1/4 tsp All Spice
- 1/2 tsp Cayenne pepper
- 1/2 tsp Smoked paprika
- salt and pepper
- about 2 tablespoons of butter (or other cooking oil like olive or coconut oil)
In a large soup pot, sauté your onions and garlic in a little butter or cooking oil for a few minutes until the onions soften. I actually left mine a little longer so that they started to turn a golden color. Just don’t let them burn.
Add your stew meat and brown over medium heat. I think it took me about 5-10 minutes.
Add the rest of your ingredients – the lentils, beef broth, tomatoes, Worcestershire sauce, spices etc – then cover and simmer on low for about 40 minutes. You want to cook it low and slow. I had planned on cooking it longer however I didn’t realize that the lentils would soak up ALL the beef broth. When I checked it at 40 minutes, it looked like this:
So I called it done. Next time I might experiment with adding more broth just to see how it changes the recipe. What I did like about having all of the broth absorbed was that the stew was a lot more flavorful than I expected.
That’s it for now. Next week I hope to have another new recipe to share with you guys. I’m experimenting with a new ingredient – squash!