Beef Lentil Stew with Spinach and Carrots
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 pound ground beef
- 1 cup brown lentils, rinsed
- 3 carrots, peeled and chopped
- 5 ounces fresh spinach
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Heat a large pot over medium heat and add the ground beef, onion, and garlic. Cook until the beef is browned and the onion is soft, breaking up the meat as it cooks.
- Stir in the carrots, lentils, beef broth, diced tomatoes, oregano, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 35 minutes until the lentils and carrots are tender.
- Turn off the heat and stir in the spinach until it wilts into the stew.
Notes
Portion the cooled stew into freezer-safe containers and leave a little headspace so it expands safely. When reheating, add a splash of broth if the lentils have thickened too much during storage. The spinach softens nicely on the second heat but keeps its color if you avoid overcooking it the first time.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife
Cuisine: American
Equipment: Large pot, Cutting board, Knife