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Slow Cooker Beef and Lentil Stew with Root Vegetables
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 lb beef stew meat, cubed
  • 1 cup dried brown lentils, rinsed
  • 2 carrots, peeled and sliced
  • 2 potatoes, peeled and cubed
  • 1 parsnip, peeled and sliced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 tsp dried thyme
  • 2 bay leaves
  • Salt and pepper to taste

Instructions
 

  • Heat a skillet over medium heat and brown the beef cubes on all sides. Transfer the beef to the slow cooker.
  • Add the rinsed lentils, sliced carrots, cubed potatoes, sliced parsnip, diced onion, and minced garlic to the slow cooker.
  • Pour in the beef broth and stir in the dried thyme, bay leaves, salt, and pepper.
  • Cover and cook on low for 7 to 8 hours until the beef is tender and the lentils are soft.
  • Remove the bay leaves before serving.

Notes

Brown the beef first to build deeper flavor in the broth. If the stew thickens too much near the end, stir in a splash of extra broth. Leftovers store well in the fridge for up to three days and reheat gently on the stove without losing texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet