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- Beef and Lentils: - You need 1 lb of beef chuck. Cut it into 1-inch cubes. Beef adds rich flavor. Lentils bring protein and fiber. Use 1 cup of rinsed and drained lentils, either green or brown. - Vegetables: - Fresh veggies make the stew tasty. Dice 3 medium carrots and 2 stalks of celery. Chop 1 medium onion and mince 3 cloves of garlic. These will add sweetness and depth. - Spices and Seasonings: - Spices enhance the flavor. Use 1 teaspoon of dried thyme and 1 teaspoon of paprika. Add 1 bay leaf for aroma. Season with salt and pepper to taste. You'll also need 4 cups of beef broth or vegetable broth. Lastly, add 1 can of diced tomatoes (14.5 oz), undrained for a touch of acidity. This mix of beef, lentils, and veggies creates a warm, hearty meal. Each ingredient plays a role in making a stew that comforts and nourishes. Enjoying this dish can bring a smile to your face. Searing the Beef Cubes First, heat two tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add one pound of beef chuck cut into one-inch cubes. Sear the beef for about five to seven minutes, turning it until it is browned on all sides. This step adds flavor and color to the meat. After searing, remove the beef from the skillet and set it aside. Transferring to Slow Cooker Next, take the browned beef and transfer it to your slow cooker. This is where all the magic happens. The slow cooker will tenderize the beef as it cooks, making it juicy and flavorful. Cooking Onion, Carrots, Celery, and Garlic In the same skillet, add chopped onion, diced carrots, diced celery, and minced garlic. Sauté these vegetables for about three to four minutes. You want the onion to turn translucent and the veggies to soften. This step builds a strong base for your stew. Adding to Slow Cooker Once the vegetables are ready, transfer them to the slow cooker with the beef. Make sure to scrape any bits from the skillet into the slow cooker, as they are packed with flavor. Layering Lentils and Tomatoes Now, it’s time to add one cup of rinsed and drained lentils and one can of diced tomatoes (with their juice) to the slow cooker. The lentils will soak up the rich broth and add heartiness to the stew. Adding Broth and Seasonings Pour in four cups of beef broth or vegetable broth. Then, add one teaspoon of dried thyme, one teaspoon of paprika, and one bay leaf. Season with salt and pepper to taste. Stir everything well to combine. Cover the slow cooker and set it to cook on low for eight hours or high for four hours. Your kitchen will fill with delicious aromas as it cooks! Best Seasonings to Use Use dried thyme and paprika for a warm taste. These spices bring depth to the stew. I also add salt and pepper to taste. You can experiment and adjust based on your liking. Recommendations for Adding Vegetables Feel free to add more vegetables! Try potatoes for heartiness or bell peppers for sweetness. Green beans or peas can brighten up the dish too. Just chop them into similar sizes to ensure even cooking. Cooking Time Adjustments For a tender beef stew, cook on low for 8 hours. If time is short, use high for 4 hours. This can help the beef and lentils become soft without losing their shape. How to Avoid Mushy Lentils To keep lentils firm, avoid overcooking. Mix them into the stew early. To test, taste a few lentils before the cooking time ends. If they feel soft yet firm, they are ready. Ideal Accompaniments Serve the stew with crusty bread. A simple green salad also pairs well. You can enjoy a glass of red wine if you like. Portion Control Tips When serving, use a ladle for even portions. This way, everyone gets a fair amount. Leftovers can go into containers for easy meals later. {{image_2}} Alternative Proteins You can swap beef for other meats. Try chicken or turkey for a lighter stew. For a richer taste, use lamb. Each option offers a unique flavor. Vegetarian or Vegan Version To make this stew vegan, skip the beef. Use mushrooms for a meaty bite. Add more lentils or chickpeas for protein. Vegetable broth works well too. Adding Heat with Peppers Want some spice? Toss in diced jalapeños or red pepper flakes. This will add a kick to your stew. Adjust the amount based on your heat tolerance. Incorporating Fresh Herbs Fresh herbs can brighten the dish. Add thyme or rosemary before serving. They enhance the flavor and aroma of your stew. You can also use cilantro for a fresh twist. Instant Pot Adaptation To make this stew in an Instant Pot, sauté the beef and veggies directly in the pot. Then, add the rest of the ingredients. Cook on high pressure for 35 minutes. Let it release naturally for best results. Stovetop Cooking Instructions If you prefer the stovetop, use a large pot. Sear the beef and sauté the veggies as usual. Add the rest of the ingredients and simmer for 1.5 to 2 hours. Stir occasionally until the beef is tender. Refrigeration Tips After making your stew, cool it to room temperature. Then, place it in an airtight container. Store it in the fridge for up to five days. This keeps the flavors fresh and safe to eat. Freezing for Future Meals If you want to save some for later, freezing works great. Divide the stew into portions. Use freezer-safe containers or bags. Label them with the date. The stew can last for up to three months in the freezer. Thaw it in the fridge overnight before reheating. Best Methods to Reheat To reheat, place the stew in a pot on the stove. Heat over medium heat until warm. Stir often to prevent sticking. You can also use a microwave. Place the stew in a bowl and cover it. Heat in short bursts, stirring in between. Adjusting Seasoning During Reheating Taste the stew as you reheat it. You might need to add a bit of salt or pepper. Sometimes, fresh herbs can brighten the flavors. A squeeze of lemon juice can also help. How Long It Lasts in the Fridge In the fridge, your beef lentil stew lasts about five days. After that, it’s best to toss it out. Look for any changes in smell or color to be safe. Signs of Spoilage If the stew smells off or has a strange color, it’s time to discard it. Always trust your nose and eyes. It's better to be safe than sorry with leftovers! Yes, you can use other types of lentils. The most common types are green, brown, and red lentils. - Green lentils hold their shape well. They add a nice, firm texture to your stew. - Brown lentils are the most common. They have a mild flavor and cook quickly. - Red lentils break down more during cooking. They make a thicker stew but lose their shape. For this recipe, green or brown lentils work best. Red lentils can also be used, but the stew will be less chunky. There are many great side dishes that go well with beef lentil stew. Here are some ideas: - Crusty bread: Perfect for dipping into the stew. - Rice: A nice base to soak up the flavors. - Salad: A fresh green salad adds brightness to the meal. - Mashed potatoes: Creamy potatoes pair well with the stew's rich taste. These sides enhance the meal and make it more filling. You will know the stew is done by checking the meat and lentils. - Tender beef: The beef should be soft and easy to break apart with a fork. - Cooked lentils: Lentils should be tender but not mushy. If both are tender, your stew is ready to enjoy. Cooking times can vary based on your slow cooker, so check it around the end of the cooking time. You now know how to make a hearty beef and lentil stew. We covered the main ingredients, step-by-step cooking, and tips for flavor and texture. You can also explore variations to fit your taste. Remember proper storage for leftovers and how to reheat them safely. Enjoy creating this dish with the flexibility to change it up each time. With these insights, your stew will impress anyone.

Slow Cooker Beef Lentil Stew

Warm up with this hearty slow cooker beef lentil stew that combines tender beef with wholesome lentils and vibrant veggies for a nutritious meal. Discover how easy it is to create a comforting dish that simmers all day and fills your home with mouthwatering aromas. Perfect for busy weeknights or cozy weekends, this stew is sure to impress! Click through to explore the full recipe and enjoy a delicious bowl today!
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Ingredients
  

1 lb (450g) beef chuck, cut into 1-inch cubes

1 cup lentils, rinsed and drained (green or brown)

3 medium carrots, diced

2 stalks celery, diced

1 medium onion, chopped

3 cloves garlic, minced

4 cups beef broth (or vegetable broth)

1 can (14.5 oz) diced tomatoes, undrained

1 teaspoon dried thyme

1 teaspoon paprika

1 bay leaf

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

In a large skillet over medium-high heat, heat the olive oil.

    Add the beef cubes and sear until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.

      In the same skillet, add chopped onion, carrots, celery, and garlic. Sauté until the onion is translucent, about 3-4 minutes.

        Once sautéed, transfer the mixture to the slow cooker.

          Add in the lentils, seared beef, diced tomatoes (with their juice), beef broth, thyme, paprika, bay leaf, salt, and pepper. Stir to combine.

            Cover and cook on low for 8 hours, or high for 4 hours, until the beef is tender and the lentils are soft.

              Before serving, remove the bay leaf and taste the stew; adjust seasoning if necessary.

                Serve hot, garnished with freshly chopped parsley.

                  Prep Time: 15 minutes | Total Time: 8-9 hours | Servings: 6