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Beef and Lentil Stew

Beef and Lentil Stew

Servings 4


  • 1 tablespoon olive oil
  • 1 1/4 pounds beef chuck cut into 3/4 inch cubes
  • 1/2 onion chopped
  • 2 garlic cloves minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 3/4 cup dried brown lentils
  • 14 ounces finely chopped canned tomatoes
  • 4 cups beef stock
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • pinch cayenne pepper
  • 1 1/2 tablespoons fresh chopped tarragon
  • salt and pepper


  • Prepare your ingredients, such as cut beef into cubes and slice vegetables.
  • Heat the oil in a large Dutch oven or large pot over medium-high heat. Saute the beef and onions for 3-5 minutes until the onion are soft. Add garlic. Season with salt and pepper. Continue cooking until beef is browned.
  • Add the carrots, celery, lentils, tomatoes, beef stock, bay leaves, thyme, 1 teaspoon salt, and cayenne pepper.
  • Bring to a boil. cover, reduce heat, and simmer, for about 60-75 minutes until the beef and lentils are tender. Remove the bay leaves and stir in the tarragon Add salt and pepper to taste.