14 Hearty Beef and Lentil Stew Recipes for Family Dinners

These beef and lentil stew recipes work well for family dinners on busy nights.

You will find 14 different versions to choose from.

Each one uses basic ingredients and comes together in one pot.

They offer filling meals that stretch to feed everyone at the table.

Helpful Tips Before You Start

These tips will help your beef and lentil stews cook evenly and taste full.

Pick the Right Beef

Use chuck or brisket for the best texture after slow cooking. Trim large pieces of fat before cutting the meat into chunks.

Rinse the Lentils

Rinse brown or green lentils in a fine mesh strainer to remove dust. Skip this step and the stew can taste gritty.

Brown the Beef in Batches

Sear the meat in a hot pan without crowding the pieces. This step builds flavor that plain boiling cannot match.

Time the Lentils

Add lentils in the last 30 to 40 minutes of cooking. Earlier addition often leaves them soft and broken down.

Taste and Adjust Salt

Check seasoning after the stew has simmered for an hour. Lentils absorb salt, so you may need an extra pinch at the end.

Slow Cooker Beef and Lentil Stew with Root Vegetables

This slow cooker stew brings together chunks of beef, earthy lentils, and sweet root vegetables in one pot. It works well for weeknight family dinners when you want a filling meal that mostly cooks itself.

The result is a thick, savory broth with tender meat and soft vegetables that hold their shape. Lentils add body while the root vegetables give a natural sweetness that balances the beef.

Slow Cooker Beef and Lentil Stew with Root Vegetables

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1 lb beef stew meat, cubed
• 1 cup dried brown lentils, rinsed
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• 1 parsnip, peeled and sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions

 

• Heat a skillet over medium heat and brown the beef cubes on all sides. Transfer the beef to the slow cooker.
• Add the rinsed lentils, sliced carrots, cubed potatoes, sliced parsnip, diced onion, and minced garlic to the slow cooker.
• Pour in the beef broth and stir in the dried thyme, bay leaves, salt, and pepper.
• Cover and cook on low for 7 to 8 hours until the beef is tender and the lentils are soft.
• Remove the bay leaves before serving.

Notes

Brown the beef first to build deeper flavor in the broth. If the stew thickens too much near the end, stir in a splash of extra broth. Leftovers store well in the fridge for up to three days and reheat gently on the stove without losing texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet

Moroccan-Spiced Beef and Lentil Stew with Apricots

This stew brings together tender beef, earthy lentils, and sweet dried apricots in one pot. The blend of warm spices gives it a cozy depth that stands out from basic beef stews, while the apricots add a gentle sweetness that rounds out each bite.

It suits cool evenings or family meals when you need something filling and low-maintenance. The finished dish turns thick and hearty, with soft lentils and pieces of beef that hold their shape.

Moroccan-Spiced Beef and Lentil Stew with Apricots

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Course Soup

Cuisine Moroccan

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 pound beef stew meat, cut into cubes
• 1 onion, diced
• 2 carrots, sliced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon paprika
• 1 cup dried green lentils, rinsed
• 1/2 cup dried apricots, chopped
• 4 cups beef broth
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• Lemon wedges for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides for about 5 minutes.
• Add the onion, carrots, and garlic. Cook for 4 minutes until the vegetables start to soften.
• Stir in the cumin, cinnamon, ginger, and paprika. Cook for 1 minute until the spices smell fragrant.
• Add the lentils, apricots, and beef broth. Season with salt and black pepper.
• Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for 50 minutes, stirring once or twice, until the beef is tender and the lentils are soft.
• Ladle the stew into bowls and top with chopped parsley. Serve with lemon wedges on the side.

Notes

The apricots soften during cooking and release just enough sweetness to balance the spices, so taste before adding extra salt at the end. Leftovers thicken as they sit, so stir in a little broth when reheating. This stew pairs well with plain rice or crusty bread to soak up the broth.

Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife

Italian Beef and Lentil Stew with Rosemary and Tomatoes

This stew brings tender chunks of beef and earthy lentils together in a tomato-rich broth flavored with fresh rosemary. It works well for family dinners on cooler evenings when you need a filling one-pot meal that feels both hearty and balanced.

The combination gives a savory depth from the slow-simmered tomatoes and herbs, with lentils providing a soft yet distinct bite alongside the meat. It stays practical for weeknight cooking while delivering an Italian-style profile that feels a step above basic beef stews.

Italian Beef and Lentil Stew with Rosemary and Tomatoes

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 pound beef stew meat, cut into bite-sized pieces
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 4 cups beef broth
• 1 cup dried brown lentils, rinsed
• 2 sprigs fresh rosemary
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the beef and cook until browned on all sides, about 6 to 8 minutes.
• Add the onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
• Stir in the garlic and cook for 1 minute until fragrant.
• Pour in the crushed tomatoes and beef broth. Add the lentils and rosemary sprigs. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 45 to 50 minutes until the beef is tender and the lentils are cooked through.
• Remove the rosemary sprigs. Taste and season with salt and black pepper as needed before serving.

Notes

Rosemary sprigs release their flavor during the simmer but should be lifted out at the end so no woody stems remain in the bowls. Leftovers thicken nicely in the fridge, so add a splash of broth when reheating to loosen the texture. This version pairs well with crusty bread for dipping rather than rice or pasta.

Course: Soup
Cuisine: Italian
Equipment: Large pot, Cutting board, Knife

Smoky Chipotle Beef and Lentil Stew with Fire-Roasted Peppers

This stew brings together tender beef and earthy lentils in a broth that gets its depth from smoky chipotle and sweet fire-roasted peppers. It works well on weeknights when you want something filling that still feels a little different from a standard beef stew. The result is a thick, savory dish with gentle heat and a touch of smokiness that lingers.

Smoky Chipotle Beef and Lentil Stew with Fire-Roasted Peppers

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large pot
• Knife
• Cutting board

Ingredients

  

• 1 tablespoon olive oil
• 1 pound beef stew meat, cut into bite-size pieces
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup dried brown lentils, rinsed
• 2 fire-roasted red bell peppers, chopped
• 2 chipotle peppers in adobo sauce, minced
• 4 cups beef broth
• 1 can (14 oz) fire-roasted diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and black pepper to taste
• Chopped fresh cilantro for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
• Add the onion and garlic to the pot. Cook for 3 minutes until the onion softens.
• Stir in the lentils, fire-roasted red bell peppers, and chipotle peppers. Cook for 1 minute to combine the flavors.
• Pour in the beef broth and the can of fire-roasted diced tomatoes. Add the smoked paprika, cumin, salt, and black pepper.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally, until the beef and lentils are tender.
• Taste and adjust salt or pepper if needed. Ladle into bowls and top with chopped cilantro before serving.

Notes

If you want more smoke without extra heat, add an extra pinch of smoked paprika at the end. Leftovers thicken as they sit, so stir in a splash of broth when reheating. This stew pairs well with warm cornbread or crusty bread to soak up the broth.

Course: Soup
Cuisine: Mexican
Equipment: Large pot, Knife, Cutting board

Indian-Style Beef and Lentil Stew with Garam Masala and Spinach

This stew combines tender beef chunks with earthy lentils in a warmly spiced broth. Garam masala gives it a fragrant depth that pairs nicely with the fresh spinach stirred in at the finish. It makes a solid choice for weeknight family meals when you want something hearty yet straightforward.

The dish delivers a thick texture from the lentils and a balanced savory flavor from the beef and tomatoes. It holds up well for leftovers and reheats without losing its appeal.

Indian-Style Beef and Lentil Stew with Garam Masala and Spinach

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Measuring cups

Ingredients

  

• 1 pound beef stew meat, cut into bite-sized pieces
• 1 cup brown lentils, rinsed
• 2 tablespoons garam masala
• 5 ounces fresh spinach
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 can (14 oz) diced tomatoes
• 4 cups beef broth
• 2 tablespoons vegetable oil
• Salt and black pepper to taste

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the beef stew meat and brown it on all sides for about 5 minutes.
• Stir in the diced onion, minced garlic, and grated ginger. Cook for 3 to 4 minutes until the onion softens.
• Sprinkle the garam masala over the mixture and stir for 1 minute to toast the spices.
• Pour in the diced tomatoes with their juices and the beef broth. Add the rinsed lentils and bring the pot to a simmer.
• Cover and cook on low heat for 45 minutes, stirring occasionally, until the beef and lentils are tender.
• Add the fresh spinach and stir until it wilts, about 2 minutes. Season with salt and black pepper to taste before serving.

Notes

Taste the broth before adding the spinach and adjust the garam masala if you want a stronger spice note. The lentils will thicken the stew further as it sits, so add a splash of broth when reheating leftovers. Brown lentils hold their shape better than red ones in this longer simmer.

Course: Main Course
Cuisine: Indian
Equipment: Large pot, Wooden spoon, Measuring cups

Red Wine Beef and Lentil Stew with Mushrooms and Pearl Onions

This stew brings together tender beef and earthy lentils in a rich red wine broth. The mushrooms and pearl onions add depth and a slight sweetness that balances the savory notes. It works well for weeknight family meals when you want something filling without much fuss.

The texture stays hearty with soft lentils and chunks of beef that hold their shape after simmering. Red wine gives the broth a rounded flavor that feels comforting on cooler evenings.

Red Wine Beef and Lentil Stew with Mushrooms and Pearl Onions

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Dutch oven
• Cutting board
• Knife

Ingredients

  

• 1 lb beef stew meat, cut into 1-inch pieces
• 1 cup dried brown lentils, rinsed
• 1 cup dry red wine
• 8 oz cremini mushrooms, quartered
• 1 cup pearl onions, peeled
• 4 cups beef broth
• 2 carrots, sliced into rounds
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef and season with salt and pepper. Brown the meat on all sides, then remove it to a plate.
• Add the mushrooms, pearl onions, and carrots to the pot. Cook for 5 minutes until the mushrooms release liquid and the onions start to soften. Stir in the garlic and cook for 1 minute more.
• Stir in the tomato paste and cook for 2 minutes. Pour in the red wine and scrape the bottom of the pot to release any browned bits.
• Return the beef to the pot along with the lentils, beef broth, thyme, and bay leaves. Bring the mixture to a boil, then reduce to a simmer.
• Cover and cook for 45 to 60 minutes, stirring occasionally, until the beef is tender and the lentils are soft. Remove the thyme sprigs and bay leaves before serving. Taste and adjust salt and pepper as needed.

Notes

Simmer the stew uncovered for the last 10 minutes if you prefer a thicker broth. The pearl onions hold their shape better than chopped onions, so avoid swapping them. Leftovers reheat well on the stove with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: French
Equipment: Dutch oven, Cutting board, Knife

Beef and Lentil Stew with Butternut Squash and Sage

This stew brings together chunks of beef, earthy lentils, and sweet butternut squash in one pot. The sage adds a savory herbal note that balances the richness of the meat. It works well on busy weeknights when you want a filling dinner that still feels seasonal.

The squash softens during the simmer and gives the broth a light natural sweetness. Lentils help thicken the stew without extra steps. Families often enjoy this version on cooler evenings with simple sides.

Beef and Lentil Stew with Butternut Squash and Sage

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 pound beef stew meat, cut into 1-inch pieces
• 1 cup dried green lentils, rinsed
• 4 cups butternut squash, peeled and cut into 1-inch cubes
• 3 tablespoons fresh sage, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 5 cups beef broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the beef pieces and cook until browned on all sides.
• Add the diced onion and minced garlic to the pot. Stir and cook for 3 minutes until the onion softens.
• Stir in the butternut squash cubes and chopped sage. Cook for 2 minutes to coat everything in the oil.
• Add the rinsed lentils, beef broth, salt, and black pepper. Stir to combine.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40 minutes, stirring once or twice, until the beef and lentils are tender.

Notes

Add the sage early so its flavor infuses the whole broth. If the stew thickens too much while sitting, stir in a little extra broth when reheating. Leftovers keep well in the fridge for three days and taste even better the next day.

Course: Main Course
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife

Hearty Beef and Green Lentil Stew with Leeks and Mustard

This stew brings together chunks of beef and green lentils for a filling bowl that feels both familiar and fresh. Leeks add a mild sweetness while mustard gives a light tang that keeps the flavor balanced without being heavy.

It suits cool evenings when the family needs a simple one-pot meal. The lentils help thicken the broth naturally and the beef stays tender after a slow simmer.

Hearty Beef and Green Lentil Stew with Leeks and Mustard

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Cutting board

Ingredients

  

• 1 tablespoon olive oil
• 1 pound beef stew meat, cut into cubes
• 2 leeks, sliced and rinsed well
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 cup green lentils, rinsed
• 4 cups beef broth
• 2 tablespoons Dijon mustard
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides for about 5 minutes.
• Stir in the sliced leeks, diced carrots, and minced garlic. Cook for 3 minutes until the leeks soften slightly.
• Add the rinsed green lentils, beef broth, and dried thyme. Bring the mixture to a boil.
• Lower the heat, cover the pot, and simmer for 45 minutes until the beef is tender and the lentils are cooked through.
• Stir in the Dijon mustard. Season with salt and black pepper to taste.
• Ladle the stew into bowls and sprinkle with chopped fresh parsley before serving.

Notes

Rinse the leeks thoroughly after slicing to remove any grit that can hide between the layers. Stir the mustard in only at the end so its flavor stays bright rather than cooking away. Leftovers thicken more the next day, so add a splash of broth when reheating to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Large pot, Wooden spoon, Cutting board

Tex-Mex Beef and Lentil Stew with Corn and Cumin

This stew brings together tender beef and earthy lentils with sweet corn and warm cumin for a filling meal. It works well on busy weeknights when you need something hearty that still feels fresh. The broth turns rich from the spices while the corn keeps each bite bright.

The flavors lean toward Tex-Mex without being too heavy. Lentils thicken the stew naturally and the cumin gives it a steady, savory base that pairs with the beef.

Tex-Mex Beef and Lentil Stew with Corn and Cumin

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Measuring cups

Ingredients

  

• 1 tablespoon olive oil
• 1 pound beef stew meat, cut into bite-size pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup dried brown lentils, rinsed
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes with juices
• 1 cup corn kernels (fresh or frozen)
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the beef and cook until browned on all sides, about 5 minutes.
• Add the onion, garlic, and red bell pepper. Cook for 3 minutes until the vegetables start to soften.
• Stir in the lentils, beef broth, diced tomatoes, cumin, chili powder, salt, and black pepper. Bring the mixture to a boil.
• Reduce heat to low, cover the pot, and simmer for 35 minutes until the lentils are tender and the beef is cooked through.
• Stir in the corn and cook uncovered for 5 more minutes to heat it through.
• Remove from heat and sprinkle with chopped cilantro before serving.

Notes

If the stew thickens too much while simmering, add a splash of extra broth to loosen it. Leftovers reheat well the next day and taste even better once the spices settle. Use frozen corn straight from the bag without thawing first.

Course: Soup
Cuisine: Mexican
Equipment: Large pot, Wooden spoon, Measuring cups

Oven-Baked Beef and Lentil Stew with Sweet Potatoes and Kale

This oven-baked stew brings together tender beef and earthy lentils with the natural sweetness of roasted sweet potatoes. The kale adds a fresh green note that balances the rich broth. It works well for weeknight family dinners or weekend meal prep when you want something filling that reheats nicely.

The slow oven cooking lets the flavors deepen without constant watching. Sweet potatoes soften just enough to thicken the stew slightly while the lentils stay firm. Kale stirred in at the end keeps its color and texture.

Oven-Baked Beef and Lentil Stew with Sweet Potatoes and Kale

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Dutch Oven
• Knife
• Cutting Board

Ingredients

  

• 1 pound beef stew meat, cubed
• 1 cup dried green lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 4 cups chopped kale
• 1 large onion, diced
• 2 carrots, sliced
• 3 garlic cloves, minced
• 4 cups beef broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 1 can (14 oz) diced tomatoes

Instructions

 

• Preheat the oven to 350°F. Heat the olive oil in a Dutch oven over medium heat on the stovetop.
• Add the beef stew meat and brown it on all sides for about 5 minutes. Remove the meat and set it aside.
• Add the onion, carrots, and garlic to the pot. Cook for 4 minutes until the onion softens.
• Stir in the lentils, beef broth, diced tomatoes, thyme, salt, and black pepper. Return the beef to the pot and bring the mixture to a simmer.
• Add the sweet potatoes and stir to combine. Cover the Dutch oven and transfer it to the oven.
• Bake for 1 hour. Remove the pot, stir in the kale, and return it to the oven uncovered.
• Bake for another 20 minutes until the kale wilts and the lentils are tender.

Notes

Stir the kale in only at the end so it stays bright instead of turning mushy. If the stew thickens too much after baking, add a splash of warm broth before serving. Leftovers keep well in the fridge for three days and reheat gently on the stovetop without losing flavor.

Course: Main Course
Cuisine: American
Equipment: Dutch Oven, Knife, Cutting Board

Beef and Lentil Stew with Barley and Fresh Thyme

This stew brings together chunks of beef, earthy lentils, and chewy barley in one pot. It makes a solid choice for weeknight family dinners when you need a filling meal that holds up well as leftovers.

The fresh thyme gives the broth a clean herbal lift without overpowering the savory beef and grains. The result is a thick, spoon-coating texture that feels substantial yet simple.

Beef and Lentil Stew with Barley and Fresh Thyme

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1 tablespoon olive oil
• 1 pound beef stew meat, cut into 1-inch cubes
• 1 medium onion, diced
• 2 medium carrots, sliced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1/2 cup pearl barley
• 1 cup green lentils, rinsed
• 4 sprigs fresh thyme
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the beef cubes and cook until browned on all sides, about 5 minutes.
• Stir in the onion, carrots, and garlic. Cook for 3 to 4 minutes until the vegetables begin to soften.
• Pour in the beef broth and add the barley. Bring the mixture to a simmer, then reduce heat to low and cook for 20 minutes.
• Add the lentils and thyme sprigs. Continue simmering for another 25 minutes until the barley and lentils are tender.
• Remove the thyme sprigs. Season with salt and black pepper to taste before serving.

Notes

If the stew thickens too much while simmering, add a splash more broth to loosen it. The barley continues to absorb liquid as it sits, so reheat leftovers with a little extra broth to restore the right consistency. Fresh thyme added during the final simmer keeps the flavor bright rather than muted.

Course: Soup
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board

Greek-Inspired Beef and Lentil Stew with Olives and Oregano

This stew brings Greek flavors to a classic beef and lentil base. Tender chunks of beef cook down with lentils and oregano while olives add a briny note that keeps each bite interesting. It works well for family dinners when you want something hearty but still light enough for weeknights.

The finished dish has a thick texture with savory depth from the tomatoes and broth. The olives and oregano stand out without overpowering the meat and lentils.

Greek-Inspired Beef and Lentil Stew with Olives and Oregano

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Course Soup

Cuisine Greek

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1 pound beef stew meat, cut into bite-sized pieces
• 1 cup dried brown lentils, rinsed
• 1/2 cup kalamata olives, pitted and halved
• 2 teaspoons dried oregano
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• 1 (14-ounce) can diced tomatoes
• 4 cups beef broth
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1/4 cup crumbled feta cheese, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
• Add the onion, carrots, and garlic to the pot. Cook for 4 minutes until the vegetables start to soften.
• Stir in the dried oregano, diced tomatoes, and beef broth. Bring the mixture to a boil.
• Add the rinsed lentils and reduce the heat to low. Cover and simmer for 35 minutes, stirring occasionally.
• Stir in the kalamata olives and cook uncovered for 5 more minutes until the lentils are tender. Season with salt and black pepper.
• Ladle the stew into bowls and top each serving with crumbled feta cheese.

Notes

Make this stew a day ahead if possible so the oregano and olive flavors have time to deepen. If the stew thickens too much on reheating, add a splash of broth to loosen it. Skip the feta if you need a dairy-free version and add an extra pinch of oregano instead.

Course: Soup
Cuisine: Greek
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Instant Pot Beef and Red Lentil Stew with Coconut and Turmeric

This stew brings together tender beef and quick-cooking red lentils in one pot for a filling weeknight meal. The coconut milk adds creaminess while turmeric gives the broth a warm, golden color and mild earthy taste. It works well on busy evenings when you want something hearty that still comes together without much hands-on time.

The finished dish has a thick, comforting texture with soft lentils and chunks of beef in a lightly spiced broth. It suits family dinners when you need a one-pot option that reheats well for leftovers.

Instant Pot Beef and Red Lentil Stew with Coconut and Turmeric

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Course Soup

Cuisine Indian-Inspired

Servings 4 people

Equipment

• Instant Pot
• Cutting Board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 pound beef stew meat, cubed
• 1 teaspoon turmeric
• 2 carrots, sliced
• 1 cup red lentils, rinsed
• 4 cups beef broth
• 1 can (13.5 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro, chopped (for serving)

Instructions

 

• Set the Instant Pot to sauté and add the olive oil. Cook the onion and garlic for 3 minutes until softened.
• Add the beef cubes and brown on all sides, about 5 minutes.
• Stir in the turmeric and carrots, then cook for 1 minute to coat everything.
• Add the rinsed red lentils and beef broth. Cancel sauté mode, secure the lid, and set to high pressure for 25 minutes.
• Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
• Stir in the coconut milk and season with salt and pepper. Switch to sauté for 3 minutes to warm through.
• Ladle into bowls and top with fresh cilantro before serving.

Notes

If the stew thickens too much after sitting, stir in a splash of extra broth when reheating. Red lentils break down quickly, so avoid extending the cook time or they will turn to mush. For a brighter flavor, add a squeeze of lime at the table instead of extra salt.

Course: Soup
Cuisine: Indian-Inspired
Equipment: Instant Pot, Cutting Board, Knife

Beef and Lentil Stew with Cabbage and Caraway Seeds

This beef and lentil stew combines tender beef, earthy lentils, and soft cabbage in one pot. The caraway seeds give the dish a warm, slightly nutty flavor that stands out against the vegetables. It suits cold evenings when you want a filling meal that mostly cooks on its own.

The stew has a thick texture with lentils that hold their shape and beef that becomes very tender. Cabbage adds a mild sweetness once it softens. This version keeps the focus on simple ingredients that come together without extra steps.

Beef and Lentil Stew with Cabbage and Caraway Seeds

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 pound beef stew meat, cut into 1-inch cubes
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 4 cups shredded green cabbage
• 1 cup brown lentils, rinsed
• 1 teaspoon caraway seeds
• 4 cups beef broth
• 1 can (14 ounces) diced tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the beef cubes and cook until browned on all sides, about 5 minutes.
• Add the diced onion, minced garlic, and sliced carrots. Cook for 3 minutes until the onion starts to soften.
• Stir in the shredded cabbage, rinsed lentils, and caraway seeds. Cook for 2 minutes to let the cabbage begin to wilt.
• Pour in the beef broth and diced tomatoes. Add the salt and black pepper.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally, until the lentils and beef are tender.

Notes

Simmer the stew uncovered for the last 10 minutes if you want a thicker broth. The caraway seeds release more flavor when added early with the vegetables, so avoid skipping that step. Leftovers reheat well on the stove with a splash of broth to loosen the texture. Use green cabbage rather than red to keep the color light.

Course: Main Course
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife