Beef and Lentil Stew


  • 1 lbs Lean ground beef
  • 1/2 cup Onion; chopped
  • 1 Clove garlic; minced
  • 4 oz. Mushroom stems, pieces
  • 16 oz. Stewed tomatoes
  • 1 ea Celery stalk; sliced
  • 1 ea Carrot; lg, sliced
  • 1 cup Lentils; uncooked
  • 3 cup Water
  • 1/4 cup Red wine; optional
  • 1 ea Bay leaf
  • 1 tsp Salt
  • 1 tsp Beef bouillon; instant
  • 1/4 tsp Pepper
  • 2 Tbsp Parsley; snipped


Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients.

Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve.

Servings: 2 to 4
Submitted by: Recipe Group Member

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