Hearty Beef and Lentil Stew
A savoury and hearty stew loaded with ground beef, brown lentils, celery, potato, onion and garlic and infused with cumin, chili peppers, thyme and oregano. This stew is 5 stars yummy!!
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.
