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| Home -> [Beef, Entrees, Meats, Soups & Stews, Vegetables] -> [Beef & lentil stew Recipe] |
Beef & lentil stew
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Beef, Entrees, Meats, Soups & Stews, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Lean Ground Beef | | 1/2
| cup | Onion, Chopped, 1 Md | | 1
| | Clove Garlic, Minced | | 4
| oz | Mushroom Stems & Pieces, 1 Cn | | 16
| oz | Stewed Tomatoes, 1 Cn | | 1
| | Celery Stalk, Sliced | | 1
| | Carrot, Lg, Sliced | | 1
| cup | Lentils, Uncooked | | 3
| cup | Water | | 1/4
| cup | Red Wine, Optional | | 1
| | Bay Leaf | | 2
| tbsp | Parsley, Snipped | | 1
| tsp | Salt | | 1
| tsp | Beef Bouillon, Instant | | 1/4
| tsp | Pepper |
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Procedures:
| 1 | Cook and stir the meat, onion and the garlic in a dutch oven until the meat is brown. | | 2 | Drain off the excess fat. | | 3 | Stir in the undrained mushrooms, and the remaining ingredients. | | 4 | Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. | | 5 | Remove the bay leaf and serve |
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