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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