My mum is German and she would make this filling beef and lentil stew recipe during the winter. We all loved it, so I thought I’d share!
Preparation Details
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins
Servings: 8
Ingredients
- 2 tablespoons all-purpose flour
- 1 pound flank steak, cut into 1/2-inch cubes
- 2 tablespoons oil, or more as needed
- 4 carrots, chopped
- 1 onion, diced
- 1 stalk celery, thinly sliced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 ounce) can diced tomatoes
- 1 cup dry lentils
- 2 teaspoons dried rosemary
- 11 ounces baby potatoes with skin
- 1 pinch salt and freshly ground black pepper, or to taste
Steps
- Pour flour into a shallow bowl; dredge steak cubes in flour, shaking off excess. Heat oil in a large skillet over high heat; add steak cubes and sear on all sides until browned, 3 to 5 minutes. Transfer steak cubes to a plate; set aside.
- Add carrots, onion, celery, and garlic to the same skillet; cook until softened, about 5 minutes. Add more oil if necessary.
- Add beef broth, tomatoes with juice, lentils, rosemary, and browned steak cubes; stir to combine. Reduce heat, cover skillet halfway with a lid; simmer for 40 minutes.
- Add potatoes; simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and black pepper.
