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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