Beef and lentil stew
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 25 tags
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Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- Dried lentils dried, rinsed 250 g
- Stewing beef stewing beef, boneless and trimmed 600 g
- Potato peeled 500 g
- Onion chopped 160 g
- Green pepper deseeded, chopped 120 g
- Carrot peeled, in 1 cm slices 300 g
- Garlic 3 chopped cloves 9 g
- Cava brut 150 g
- Vegetable stock no added salt 1500 g
- Bay leaf 2 leaves, remove 0.6 g
- Extra virgin olive oil for browning and softening 35 g
- Parsley chopped 4 g
- Salt for the meat 3 g
- Black pepper ground 0.5 g
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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. Add the garlic for 1 minute, then pour in the cava, scraping the base. 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. 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. 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.
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