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Beef and Lentil Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound beef stew meat
  • 1 cup dried green lentils, rinsed
  • 1 medium onion, chopped
  • 2 carrots, peeled and sliced
  • 2 medium potatoes, cubed
  • 1 (14-ounce) can diced tomatoes
  • 3 cups beef broth
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 bay leaf

Instructions
 

  • Place the beef stew meat, rinsed lentils, chopped onion, sliced carrots, cubed potatoes, diced tomatoes, and beef broth into the slow cooker.
  • Add the minced garlic, salt, black pepper, paprika, and bay leaf to the slow cooker.
  • Stir everything together until the ingredients are evenly distributed.
  • Cover and cook on low for 8 hours or on high for 4 hours until the beef is tender and the lentils are soft.
  • Remove the bay leaf before serving.

Notes

Check the stew near the end of cooking and stir in a little extra broth if the lentils have absorbed too much liquid and made it overly thick.
Course: Soup
Cuisine: American
Equipment: Slow Cooker