This delicious savoury and hearty beef and lentil stew is made with everything your body needs to function like a well-oiled machine! It’s a healthy dose of protein, fibre, antioxidants, vitamins and minerals, which translates into ground beef, lentils, potatoes, celery, green beans, onion and garlic. Occasionally, I throw a carrot or two into the base of the stew, and add mushrooms with the veggies if I have them on hand. For spices I’ve sprinkled a bit of cumin, some chilli pepper flakes and a little fresh ground black pepper, for a hint of heat. And, for herbs, I added a touch of oregano and thyme to round out the flavour profile. This beef and lentil stew is like a warm hug on a cold day, a snow-day meal for sure. One bowl will warm you right up and satisfy your hunger too.
The Ingredients in Beef and Lentil Stew
THE SOUP BASE
Onions
Onions are used for the majority, if not all soup bases and stews. They impart a lot of flavour to a broth, and are loaded with vitamin C which helps to regulate immune health. Onions also contain antibacterial properties that may help to relieve coughs and colds, perfect for the winter, or should I say flu season.
Celery
Celery, like onions is used for many soup and stew bases. It contains phytonutrients that help reduce inflammation, and minerals like magnesium, iron and sodium which help to neutralize acidic foods. Celery is also high in fibre and water which aids in digestion and helps to keep you feeling full. It also adds a nice bit of crunch to a dish.
Potatoes
What’s not to love about potatoes, even if they’re not French fried. LOL. Besides tasting great, they curb hunger pangs and cravings, which is a plus if you’re trying to lose weight, they’re naturally gluten free, and the fibre in its skin is excellent for digestive health. Potatoes also pair well with meat, so they’re perfect in this ground beef and lentil stew.
Garlic
Stinky as it might be when its emanating out of your pores, this little vegetable is an antioxidant superhero. Garlic helps to boost the immune system, reduce the severity of cold symptoms and the risk of chronic diseases. I personally can’t live without garlic. I love the flavour it imparts. In my opinion, everything tastes better with a bit of garlic. I’m even guilty of sprinkling garlic powder on my scrambled eggs. 🙂
Carrots (optional)
I actually didn’t have any or I probably would have added a couple into the beef and lentil stew. The stew tasted great without them, but If you got ’em, throw 1 or 2 in, I don’t think it’ll hurt the flavour, but rather enhance it more.
THE KEY INGREDIENTS
Green Beans
Green beans are high in fibre, which aids digestion, rich in vitamin C, which boosts the immune system, and in vitamin B, known to promote mental health, in vitamin K, which helps build strong bones, and in vitamin A, essential for good vision. And, another health benefit is that green beans are also a good source of calcium and contain plant protein. Bring on the green beans!!
Brown Lentils
As a kid I couldn’t stand lentils! But now as a partially functioning adult (LOL) I’m eating them on a regular basis. My mom used to constantly tell me that I had to eat my lentils, so if you’re listening up there in heaven Mom, know that I am finally following your advice. 🙂 Like meat, lentils are a good source of iron and protein. But, if you don’t consume meat, they’re a good substitute source of nonheme iron. And, unlike meat, they’re rich in fibre, which lowers cholesterol and stabilizes blood sugar. So yeah, eat your lentils.
Mushrooms & Tomatoes (optional)
I did not add any tomatoes or mushrooms to this particular beef and lentil stew recipe, but I have made an almost identical version with both mushroom and tomatoes in it. It was just as yummy. So if you like them a lot, feel free to add them in.
THE REST OF THE INGREDIENTS
Ground Beef
If you eat meat, ground beef is an economical option and a great source of protein. It’s a nutrient-dense food that provides essential nutrients, vitamins and minerals, consisting of healthy fats, complete proteins, B vitamins and zinc. All this, and it tastes great too! If you don’t eat meat, add more lentils and omit the meat.
Beef Broth
Beef broth is used for its flavour, but besides that, it’s also rich in minerals like calcium, magnesium, potassium, manganese, zinc and sodium, which are important for healthy bone growth and development. It’s also loaded with collagen and gelatine that can help to reduce inflammation and ease joint pain. If you’re a vegetarian, use mushroom broth or vegetable broth instead of beef broth.
Tomato Paste (optional but not a bad idea)
Tomato paste thickens soups and stews and adds a dose of lycopene, (like a tomato would) an antioxidant that helps protect the body and skin from free radicals. If you do add tomato paste to this beef and lentil stew recipe, add it after the beans, along with a little olive oil. Adding it early in the cooking process and sautéing it with olive oil will caramelize the natural sugars and deepen the flavour.
THE HERB & SPICE BLEND
Cumin (dry)
When cumin is cooked, it lends a strong, distinct, earthy and nutty flavour to food. This spice pairs beautifully with ground beef, enhancing its flavour and adding a very pleasing peppery smokiness. I love adding it to this beef and lentil stew recipe.
Chili Pepper Flakes
Also known as crushed red pepper flakes, this spice adds flavour, heat and complexity to this dish. Chilli pepper flakes also contain the antioxidant capsaicin, which is good for the immune system and increases the metabolism, which can act as an aid in weight loss. I don’t like too much heat, so I added just a pinch. Feel free to customize the amount of heat in the recipe to suit your taste.
Oregano (Dry)
Oregano is one of the best herbs to use with ground beef along with thyme and sage. It has a bold and earthy taste with a slight bitterness that’s reminiscent of camphor. Oregano belongs to the mint family and is most commonly sold and used in its dry form, as fresh oregano is highly pungent and can overwhelm a dish. It’s best to brown the beef first, separately from any of the herbs, so that it browns properly. I used only a small amounts of this herb in the beef and lentil stew so as not to overpower the dish.
Thyme (Dry)
This herb is also part of the mint family, and delivers a blend of citrus and mint flavour. It is sweet, nutty and slightly spicy, with a hint of lemon. In this beef and lentil stew recipe, I am more generous with the amount of this herb, as it’s not as bold as oregano.
Parsley (optional)
A light tasting herb that pairs well with cumin, oregano and thyme. Parsley cleanses the palette, adds freshness to rich stews and complements an abundance of savoury dishes. Fresh parsley is also readily available and inexpensive. Use fresh parsley in the last few minutes of simmering, or to garnish the stew.
Tips For A Savoury Beef and Lentil Stew
- Cook the onion in olive oil and 1/2 tsp of salt on low heat for 5 minutes.After cooking for 5 minutes, throw in 1/2 of the garlic, cook 1 minute then add the beef and brown itfor 5 minutes.
- After browning beef, remove it from the soup pot and set it asideor it will be really dry.
- Brown the beef first, separately from the herbs, so that it browns properly.
- Add the dried herbs/spices in the beginning of the cooking process, this is called toasting, and boosts the soup’s flavour. Add them only after removing the cooked beef from the pot. Any fresh herbs should be added near the endof the cooking process.
- Don’t forget to scrape the base of the pot to get those delicious bits loose. Lots of flavour there!!
- Make sure to cut the potatoes, celery and beans into smaller pieces so they cook quickly.
- Don’t add the vegetables all at once.Break them up. Potatoes first,on their own, then carrots and celery together, followed by green beans. If you use mushrooms, toss them in before the green beans.
- If you opt for the addition of freshtomatoes, put them in the food processor with a 1/2 tsp of brown sugar. Pour the tomatoes in after sautéing the green beans.
- If you want to add tomato paste, do so after the green beans, mixed in ittle warm water and olive oil.
- Spinach or kale are additional veggie options that I’ve tried that taste great. They would be added to the stew in the last few minutes of simmering.
Why Make Savoury Hearty Beef and Vegetable Stew
In conclusion, you should make Savoury Hearty Beef and Lentil Stew because it tastes amazing, is nutrient dense, and quickto make. And, during the fall/winter season it’s such a comforting dish that warms you down to your toes. The blend of cumin and herbs lends the stew an earthy, rich and savoury flavour, that is truly delicious. Serve it with a side Green, Greek or Caesar salad and warm bread slathered in butter, and I guarantee it’ll be a crowd pleaser. My gang gave it a two thumbs up!!
I hope you enjoy the recipe as much as my gang and I did. If you do make the soup, leave a comment below and tag me on instagram @delish_soups_by_georgia_spyra with a photo of your creation. I’d love to see it!
Ciao for now,
Georgia Spyra
Hearty Beef and Lentil Stew
Equipment
- 1 soup pot with lid
- 1 chopping board
- 1 chopping knife
- 1 garlic press
- 1 kettle
- 1 extra large 8 cup pyrex measuring cup
- spatula
- 1 set of measuring spoons
- 1 set of measuring cups
- 1 slotted spoon
- 1 set of bowls
Ingredients
- 1 onion diced
- 4 garlic cloves crushed
- 2 potatoes cut into 8ths or use baby potatoes
- 2 celery stalks cut into thin slices
- 6 cups beef broth (if you want stew, use less broth)
- 1 pound lean ground beef
- ½ tsp salt to cook with the onion
- 2 tbsp olive oil to cook the onion
- 1 tsp butter to finish cooking the onion
- ½ cup brown lentils rinse and soak in cold water for one hour first
Herb & Spice Blend 1
- 1 ½ tsp cumin powder
- 1 pinch chili pepper flakes or more if you like heat
- 1 tsp dry thyme
- ½ tsp dry oregano
Herb & Spice Blend 2
- 1 tbsp dry parsley
- 1 bay leaf (optional)
- 1 tsp salt or to taste
- ½ tsp pepper or to taste
Instructions
- Gather ingredients, wash veggies and chop into small pieces, cubes or slices.
- Dice onion and crush garlic.
- Saute onion in 1/2 tsp salt for 7 minutes. Then add butter, melt it and add spice blend 1. Toast the spices for 2 minutes. Add the garlic and saute for 1 more minute.
- Add the ground beef, cook until brown, about 5-6 minutes. Break into small pieces as it's cooking. Remove the beef with a slotted spoon, put in a bowl and set aside. Prepare the beef broth. I use beef broth powder and make broth as needed.
- Add the potatoes and celery and sauté for 5 minutes, scraping the bottom of the pot to loosen the beef bits for flavour. Use a splash of broth if needed, to loosen the stuck on bits on the bottom of the soup pot.
- Optional: Throw in the carrots, cook for an 5 additional minutes, then add the mushrooms and cook for 5 more minutes. Continue scraping the bottom of the pan to loosen any beef bits.
- Optional: Add the tomato paste, stir, scrape bottom of pot to loosen any stuck on bits. You can also add another splash of broth to help loosen bits. Cook for 2 minutes.
- Optional: Mix 1/2 tsp of brown sugar and a little olive oil, into the tomatoes and add to the soup pot. Stir well and cook for 5 minutes.
- Add the cooked beef back into the soup pot and stir well for about 1 minute or so.
- Pour in the beef broth, stir, bring to a boil, then turn down to a simmer and cook for 20 minutes. Add salt and pepper to taste, the parsley and a bay leaf. If you want to add kale, add it in the last few minutes of cooking time.
- Remove from heat and serve immediately. This soup is amazing with warm bread slathered in butter.
Notes
- I use beef broth powder and make broth as needed. I buy bulk online through Amazon. The brand is Yupik.
- Scrape the bottom of the pot to loosen the beef bits for flavour. Use a splash of broth if needed, to loosen the stuck on bits.
- If you use tomatoes, mix them with 1/2 tsp of brown sugar and a little olive oil before adding them to the pot. �
- If you’d like to add tomato paste, mix it with a little warm water and olive oil before adding it to the pot.
- If you want to add kale, add it in the last few minutes of cooking time.
- Feel free to add carrots and mushrooms to the base of the soup.
