Beef And Lentil Stew |
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Ingredients 1 pound Lean Ground Beef
1/2 cup Onion; Chopped -- 1 Md
1 each Clove Garlic -- Minced
4 ounces Mushroom Stems & Pieces -- 1 Cn
16 ounces Stewed Tomatoes -- 1 Cn
1 each Celery Stalk -- Sliced
1 each Carrot; Lg -- Sliced
1 cup Lentils -- Uncooked
3 cups Water
1/4 cup Red Wine -- Optional
1 each Bay Leaf
1 teaspoon Salt
1 teaspoon Beef Bouillon -- Instant
1/4 teaspoon Pepper
2 tablespoons Parsley -- Snipped
1/2 cup Onion; Chopped -- 1 Md
1 each Clove Garlic -- Minced
4 ounces Mushroom Stems & Pieces -- 1 Cn
16 ounces Stewed Tomatoes -- 1 Cn
1 each Celery Stalk -- Sliced
1 each Carrot; Lg -- Sliced
1 cup Lentils -- Uncooked
3 cups Water
1/4 cup Red Wine -- Optional
1 each Bay Leaf
1 teaspoon Salt
1 teaspoon Beef Bouillon -- Instant
1/4 teaspoon Pepper
2 tablespoons Parsley -- Snipped
ProceduresCook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes.
Remove the bay leaf and serve.
Remove the bay leaf and serve.
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