Hearty Beef and Green Lentil Stew with Leeks and Mustard
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
Cuisine: American
Equipment: Large pot, Wooden spoon, Cutting board