Description
A hearty and comforting slow-cooked stew featuring tender beef cubes, nutritious lentils, and fresh vegetables seasoned with garlic, Worcestershire sauce, and Italian herbs, all simmered in beef broth for a flavorful meal.
Ingredients
- 2 pounds stew beef, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon minced garlic
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 2 teaspoons Italian seasoning
- Salt and black pepper to taste
- 6 red skin potatoes, chopped
- 2 medium carrots, chopped
- 4 small cooking onions, chopped
- 2 celery stalks, chopped
- 3/4 cup dry lentils, rinsed
- 2 (15 ounce) cans reduced-sodium beef broth
Instructions
- Place the 1-inch cubes of stew beef into the bottom of your slow cooker.
- Sprinkle the 1/4 cup all-purpose flour, minced garlic, Worcestershire sauce, bay leaf, Italian seasoning, salt, and black pepper over the beef. Stir thoroughly to ensure all the beef pieces are well coated.
- Add the chopped red skin potatoes, carrots, cooking onions, and celery stalks to the slow cooker, layering them over the seasoned beef.
- Add the rinsed dry lentils to the slow cooker.
- Pour in the two cans of reduced-sodium beef broth.
- Stir all the ingredients gently to combine them within the slow cooker pot.
- Cover the slow cooker with its lid and cook on the LOW setting for 8 to 10 hours, or on the HIGH setting for 4 to 6 hours. Cook until the beef is incredibly tender and the lentils are soft.
- Before serving, carefully remove and discard the bay leaf. Ladle the hearty beef and lentil stew into bowls and enjoy warm.
Notes
- Ensure lentils are well-rinsed to remove any debris.
- Adjust seasoning to personal taste before cooking.
- This recipe uses reduced-sodium broth to keep salt levels in check.