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Red Wine Beef and Lentil Stew with Mushrooms and Pearl Onions
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Dutch oven
  • Cutting board
  • Knife

Ingredients
  

  • 1 lb beef stew meat, cut into 1-inch pieces
  • 1 cup dried brown lentils, rinsed
  • 1 cup dry red wine
  • 8 oz cremini mushrooms, quartered
  • 1 cup pearl onions, peeled
  • 4 cups beef broth
  • 2 carrots, sliced into rounds
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef and season with salt and pepper. Brown the meat on all sides, then remove it to a plate.
  • Add the mushrooms, pearl onions, and carrots to the pot. Cook for 5 minutes until the mushrooms release liquid and the onions start to soften. Stir in the garlic and cook for 1 minute more.
  • Stir in the tomato paste and cook for 2 minutes. Pour in the red wine and scrape the bottom of the pot to release any browned bits.
  • Return the beef to the pot along with the lentils, beef broth, thyme, and bay leaves. Bring the mixture to a boil, then reduce to a simmer.
  • Cover and cook for 45 to 60 minutes, stirring occasionally, until the beef is tender and the lentils are soft. Remove the thyme sprigs and bay leaves before serving. Taste and adjust salt and pepper as needed.

Notes

Simmer the stew uncovered for the last 10 minutes if you prefer a thicker broth. The pearl onions hold their shape better than chopped onions, so avoid swapping them. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: French
Equipment: Dutch oven, Cutting board, Knife