Ingredients with Measurements:
- 1 lb. cured beef, cut into small cubes
- 1 cup green lentils, rinsed and drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 4 cups beef broth
- 1 tbsp. olive oil
- Salt and pepper, to taste
Special equipment needed:
- Dutch oven or large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
2. Add the cured beef and cook until browned on all sides, about 5-7 minutes.
3. Add the onion, garlic, carrots, and celery to the pot and cook until the vegetables are tender, about 5-7 minutes.
4. Add the lentils, bay leaf, and beef broth to the pot and stir to combine.
5. Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid.
6. Simmer the stew for 45-60 minutes, or until the lentils are tender and the beef is cooked through.
7. Season the stew with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 342
Fat: 10g
Carbohydrates: 31g
Protein: 32g
Sodium: 1,200mg
Fiber: 14g
Sugar: 5g
Substitutions for ingredients:
- You can use any type of cured beef, such as corned beef or pastrami.
- If you don't have green lentils, you can use brown or red lentils instead.
- You can use vegetable broth instead of beef broth to make this stew vegetarian.
Variations:
- Add diced potatoes or sweet potatoes to the stew for extra heartiness.
- Stir in a handful of chopped kale or spinach at the end of cooking for added nutrition.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Be sure to rinse and drain the lentils before adding them to the stew to remove any dirt or debris.
- If the stew is too thick, you can add more broth or water to thin it out.
- This stew tastes even better the next day, so consider making it ahead of time and reheating it for dinner.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in bowls with a slice of crusty bread on the side.
Garnishes:
Garnish the stew with chopped fresh parsley or cilantro.
Pairings:
Serve the stew with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the lentils are still hard after cooking for an hour, add more broth or water and continue cooking until they are tender.
- If the stew is too salty, add a splash of vinegar or lemon juice to balance out the flavors.
Food safety advice:
- Be sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Cured beef and lentil stew is a classic comfort food dish that has been enjoyed for generations.
Flavor profiles:
This stew is savory and hearty, with a rich beef flavor and earthy lentils.
Serving suggestions:
Serve this stew as a main course for lunch or dinner.
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