This hearty Beef Lentil Stew is a comforting and nutritious meal that combines tender beef with fiber-rich lentils and fresh vegetables.
Packed with protein and essential nutrients, it’s a low-carb, satisfying option perfect for weeknight dinners or meal prep.
Rich in flavor, healthy fats, and plant-based protein from lentils, this stew warms the soul and fuels the body.
Hearty Beef Lentil Stew
Equipment
- 1 large, heavy-bottomed pot
- 1 cutting board
- 1 chef’s knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
- 2 tbsp olive oil
- 2 ½ lb beef chuck cut into 3/4-inch cubes
- 1 medium onion chopped
- 3 garlic cloves minced
- 4 medium carrots sliced
- 3 celery stalks sliced
- 1 ½ cups dried green or brown lentils
- 28 oz crushed tomatoes 1 can
- 6 cups beef stock
- 1 cup dry red wine
- 3 bay leaves
- 1 tbsp dried thyme
- Pinch of cayenne pepper
- 3 tbsp fresh tarragon chopped
- Salt and black pepper to taste
Instructions
- Prepare the Ingredients: Begin by gathering all your ingredients and prepping them carefully. Chop the onion into small, even pieces for a balanced flavor. Mince the garlic finely so it infuses the stew throughout. Peel and slice the carrots into rounds about 1/4 inch thick, and trim and slice the celery stalks. Rinse the dried lentils under cold water to remove any dust or debris, then set them aside. Cut the beef chuck into 3/4-inch cubes, ensuring uniform size for even cooking.
- Heat the Oil and Sauté Aromatics: Place a large heavy-bottomed pot on the stove over medium-high heat and add the olive oil. Once the oil shimmers, add the chopped onions. Sauté the onions for about 3–4 minutes, stirring frequently, until they become soft and translucent. This step releases the natural sweetness of the onions, which forms the flavor base of the stew. Add the minced garlic and stir for another 30 seconds, just until fragrant—be careful not to burn it, as garlic can turn bitter quickly.
- Brown the Beef: Add the beef cubes to the pot in a single layer, making sure not to overcrowd them. Allow the meat to sear without moving it for 2–3 minutes, then stir and continue browning on all sides for a total of 5–10 minutes. Proper browning creates rich, deep flavors through the Maillard reaction and seals in the juices, ensuring the beef stays tender during slow cooking.
- Incorporate Vegetables and Lentils: Once the beef is nicely browned, add the sliced carrots and celery to the pot. Stir everything together to combine the flavors. Add the rinsed lentils on top, distributing them evenly throughout the mixture. This ensures each spoonful of stew will have a balance of beef, vegetables, and lentils.
- Add Liquids and Herbs: Pour in the crushed tomatoes, beef stock, and dry red wine. Stir gently to combine all ingredients. Tuck in the bay leaves and sprinkle the dried thyme evenly over the top. Add a pinch of cayenne pepper and a teaspoon of salt to start seasoning the stew. This step builds the complex flavor profile that makes this dish so hearty and aromatic.
- Bring to a Boil: Increase the heat slightly and bring the stew to a gentle boil. Stir occasionally to prevent sticking, making sure the liquid begins to bubble evenly. Once it reaches a boil, immediately reduce the heat to low and cover the pot with a heavy lid.
- Simmer Until Tender: Let the stew simmer gently for 60–75 minutes. Check occasionally and stir gently to prevent anything from sticking to the bottom. The beef should become tender and easy to pierce with a fork, while the lentils will absorb flavors and swell. If the liquid reduces too much, add a small splash of beef stock or water to maintain a stew-like consistency.
- Finish with Fresh Herbs: Remove the pot from heat and discard the bay leaves. Stir in the fresh chopped tarragon. Taste the stew and adjust seasoning with additional salt and freshly ground black pepper if needed. The tarragon adds a delicate herbal aroma that brightens the richness of the beef and lentils.
- Serve Warm: Ladle the stew into bowls, making sure each portion has a mix of beef, lentils, and vegetables. Serve it warm with crusty bread, over mashed potatoes, or alongside a simple green salad for a complete, hearty meal. This stew is perfect for cozy family dinners or as a make-ahead meal that keeps beautifully in the fridge.
Notes
- Always use a heavy-bottomed pot with a tight-fitting lid to ensure even cooking and prevent the stew from drying out.
- Browning the beef properly is essential for depth of flavor; don’t rush this step.
- Rinse lentils thoroughly to remove any debris, and avoid overcooking them to maintain a slight bite.
- Adjust the seasoning at the end of cooking—salt, pepper, and fresh herbs make a big difference.
- For a richer flavor, let the stew sit for a few hours or overnight; reheating allows the flavors to meld beautifully.
Chef’s Secrets for Maximum Flavor
The secret to an outstanding beef and lentil stew lies in layering flavors.
Start by browning the beef in batches—this intensifies the meaty aroma without steaming the meat.
Sautéing the aromatics slowly releases their natural sweetness, while a splash of red wine adds acidity and depth.
Using fresh herbs, like tarragon or parsley, at the end of cooking brightens the dish.
Simmering slowly over low heat ensures the beef becomes tender while the lentils soak up all the savory juices.
Don’t skip the resting step; letting the stew sit slightly before serving amplifies the richness.
Serving Suggestions for Delicious Pairings
This stew is versatile and pairs beautifully with a variety of sides.
Serve it with crusty bread, garlic toast, or soft dinner rolls to soak up the flavorful broth.
For a lighter option, try it over mashed potatoes, quinoa, or cauliflower rice.
A side of sautéed greens, roasted vegetables, or a crisp garden salad adds freshness and balances the hearty richness of the stew.
Garnishing with a sprinkle of fresh herbs or a dollop of yogurt can elevate the presentation and flavor, making it perfect for both casual meals and special occasions.
Storage Tips for Best Results
Store leftover stew in an airtight container in the refrigerator for up to 4–5 days.
The flavors actually improve after a day, making it ideal for meal prep.
For longer storage, freeze portions in freezer-safe containers for up to 3 months.
Thaw overnight in the refrigerator before reheating gently on the stove to prevent overcooking the lentils.
Avoid reheating in a microwave for extended periods, as it can cause uneven heating and dry out the beef.
Frequently Asked Questions
1. Can I use a different type of lentils?
Yes! Green or brown lentils work best as they hold their shape during cooking. Red lentils cook faster and can become mushy, so they’re not ideal for this stew.
2. Can I make this stew in a slow cooker?
Absolutely. Brown the beef and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours until beef and lentils are tender.
3. How can I thicken the stew if it’s too thin?
Simmer uncovered for 10–15 minutes to reduce the liquid, or mash a few lentils against the side of the pot and stir them in to naturally thicken the broth.
4. Can I use other herbs besides tarragon?
Yes. Fresh parsley, thyme, or rosemary are excellent alternatives. Add robust herbs early in cooking and delicate herbs, like tarragon or parsley, at the end to preserve their flavor.
5. Is this stew suitable for meal prep?
Definitely! This stew keeps well in the refrigerator and can be portioned into containers for lunches or dinners throughout the week.
It also freezes well for longer storage, making it a convenient, protein-packed meal option.
