Grandma's Beef Stew with Lentils

Warm, hearty, and packed with comforting flavors, Grandma's Beef Stew with Lentils is the ultimate one-pot meal that will transport you back to her cozy kitchen. Featuring tender beef chuck, nutrient-rich green lentils, and a medley of vegetables like carrots, celery, and potatoes, this stew is slow-simmered to perfection for rich, deep flavors in every bite. Aromatic spices like thyme, paprika, and a touch of garlic infuse the broth, while a dash of diced tomatoes adds a subtle tang. Perfect for chilly evenings, this classic recipe is easy to prepare and serves beautifully with crusty bread or over a bed of rice. Whether you're chasing nostalgia or looking for a nutritious family dinner, this beef stew is comfort food at its finest.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1.5 pounds beef chuck (cut into 1-inch cubes)
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 1 large yellow onion (diced)
• 3 cloves garlic cloves (minced)
• 3 medium carrots (sliced into 1/2-inch rounds)
• 2 stalks celery stalks (chopped)
• 2 medium russet potatoes (peeled and cut into chunks)
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 leaf dried bay leaf
• 4 cups low-sodium beef broth
• 1 14-ounce can diced tomatoes (with juice)
• 0.75 cup green lentils (rinsed and drained)
• 2 tablespoons fresh parsley (chopped, for garnish)

Directions

Step 1

Season the beef chuck cubes with 1 teaspoon of salt and 1 teaspoon of black pepper. Toss the beef with the flour until evenly coated.

Step 2

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes per side until the pieces are browned. Remove the beef and set aside.

Step 3

In the same pot, add the remaining tablespoon of olive oil. Sauté the diced onion for 3 minutes until translucent. Add the minced garlic, cooking for an additional minute until fragrant.

Step 4

Stir in the sliced carrots, chopped celery, and potatoes. Cook for 5 minutes, stirring occasionally, to lightly soften the vegetables.

Step 5

Add the dried thyme, paprika, and bay leaf. Stir well to coat the vegetables with seasoning.

Step 6

Pour in the beef broth and diced tomatoes with their juice. Stir to combine, then return the browned beef to the pot. Bring the mixture to a gentle boil.

Step 7

Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.

Step 8

After 1 hour, add the rinsed green lentils to the pot. Stir to combine and continue cooking, covered, for an additional 45-60 minutes, or until the lentils are tender and the beef is perfectly soft.

Step 9

Discard the bay leaf and taste the stew. Adjust the seasoning with additional salt if necessary.

Step 10

Ladle the beef stew into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or over rice, if desired.

Nutrition Facts

Serving size	(2720.0g)

Amount per serving	% Daily Value*
Calories	2853.7

Total Fat 182.2g	0%
Saturated Fat 61.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 510.3mg	0%
Sodium 4754.0mg	0%
Total Carbohydrate 159.6g	0%
Dietary Fiber 28.1g	0%
Total Sugars 22.3g
Protein 166.2g	0%

Vitamin D 0IU	0%
Calcium 355.1mg	0%
Iron 29.0mg	0%
Potassium 5547.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.7%

Protein: 22.6%

Carbs: 21.7%