Beef & Lentil Stew

"If you love beef stew and you love any Southern pea, you will LOVE this stew! It’s hearty, warm, and delicious! Because I’m addicted to it, I ended up making a pot of rice and served the stew over rice. I LOVELOVELOVELOVE eating peas over rice with some fresh sliced tomatoes and that’s exactly what it reminded me of!"

Prep Time

15 minutes

Cook Time

2 hours

Servings

10

Ingredients

1 bag [Hurst’s Confetti Lentil Soupreme®](/products/hursts-confetti-lentil-soupreme) (see notes)

2 pounds London broil, sirloin or chuck roast

Salt & pepper

3-4 tablespoons olive oil

1 large onion, diced

1 cup diced carrots

4-5 cloves garlic, minced

1/2 cup dry red wine

4 cups beef broth

3 ½ cups water

1 14.5-oz can petite diced tomatoes

1 teaspoon Italian seasoning

1 teaspoon garlic powder

1/2 teaspoon salt (or more to taste)

324 Lentil Stew 3 Pn

"If you love beef stew and you love any Southern pea, you will LOVE this stew! It’s hearty, warm, and delicious! Because I’m addicted to it, I ended up making a pot of rice and served the stew over rice. I LOVELOVELOVELOVE eating peas over rice with some fresh sliced tomatoes and that’s exactly what it reminded me of!"

Ingredients

  • 1 bag Hurst’s Confetti Lentil Soupreme® (see notes)

  • 2 pounds London broil, sirloin or chuck roast

  • Salt & pepper

  • 3-4 tablespoons olive oil

  • 1 large onion, diced

  • 1 cup diced carrots

  • 4-5 cloves garlic, minced

  • 1/2 cup dry red wine

  • 4 cups beef broth

  • 3 ½ cups water

  • 1 14.5-oz can petite diced tomatoes

  • 1 teaspoon Italian seasoning

  • 1 teaspoon garlic powder

  • 1/2 teaspoon salt (or more to taste)

Cooking Directions

  1. Cut beef into 1-inch pieces. Season liberally with salt and pepper. Heat 3 tablespoons olive oil over medium-high heat in a Dutch oven or soup pot. Add half of beef to hot oil and sear on all sides. Remove beef from pot, set aside in a bowl (to catch all the juices), then repeat with remaining beef, setting it all aside for a bit.

  2. Add onions and carrots to the now empty pot. Season with salt and pepper. Add 1 additional tablespoon of olive oil if necessary then sauté veggies for five minutes. Add minced garlic and continue cooking for 2 minutes.

  3. Add red wine then stir to deglaze the pan. Let wine reduce for 3-4 minutes. Add beef broth, water, tomatoes (undrained), Italian seasoning, garlic powder, salt and reserved beef then heat until simmering. Once simmering (not boiling — never let meat boil or it will get tough), reduce heat to medium-low, cover and simmer for 30-45 minutes.

  4. Add lentils with included beef seasoning packet. Increase heat until pot is simmering again, then reduce heat, cover and continue simmering for 45 minutes. Remove from heat and let rest, covered, for 20 minutes then serve. Serve with crusty bread or, if you’re a die-hard, rice-eating southerner like me, serve over rice. Garnish with chopped green onions if desired.

Tips

This recipe would also work with Hurst's Garlic & Herb Lentils