Beef and lentil stew
Total time3 h 10 min Preparation and possible waiting 25 min · Cooking 2 h 45 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 2 h 45 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 3 h 10 min Preparation and possible waiting 25 min · Cooking 2 h 45 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 2 h 45 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 26 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Stew
Lunch
More than 2 hours
Method
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Cut the beef into 3 cm cubes, pat dry and season with salt and pepper. Brown in two batches in the oil in a saucepan for 6–8 minutes in total. Remove.
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Soften the onion and green pepper in the same pan for 8 minutes.
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Add the garlic for 1 minute, then pour in the cava, scraping the base.
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Boil for 2 minutes. Return the meat, add the stock and bay leaves and simmer partially covered for 75–100 minutes until the beef starts to become tender.
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Add the lentils and carrots and cook for 15 minutes.
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Add the potatoes in 2 cm cubes and continue for 20–25 minutes until the lentils and potatoes are tender and the beef can be cut easily with a spoon.
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Add a little hot water if more liquid is needed.
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Remove the bay leaves, rest for 5 minutes and serve in four bowls with chopped parsley.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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