Hearty Beef Lentil Stew
A rich and comforting beef and lentil stew full of protein, fiber, and fresh vegetables. Perfect for weeknight dinners or meal prep, this one-pot dish combines tender beef, hearty lentils, and aromatic herbs for a flavorful, satisfying meal the whole family will love.
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.
