Slow Cooked Beef & Lentil Stew
This hearty slow-cooked lentil and beef stew is the ultimate comfort food, packed with tender chunks of beef, wholesome lentils, and a medley of vegetables simmered in a rich, flavourful broth. A splash of stout beer adds depth, while fresh herbs bring it all together. Perfect for a cozy dinner or meal prep, this dish is as versatile as it is delicious. Serve it with crusty bread or over rice for a complete, satisfying meal!
Equipment
- Slow Cooker
- Dutch Oven or Heavy Pot (see notes for time variations)
Ingredients
- 2 lbs beef chuck or stew meat, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 cup stout beer (such as Guinness)
- 4 cups beef broth
- 1 cup dried green or brown lentils, rinsed and drained, or 2 cans of lentils, drained and rinsed
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp tomato paste
- 1 can diced tomatoes
- 1 tbsp Worcestershire sauce
- 2 medium potatoes diced - I used sweet potatoes
- Fresh parsley or chives chopped (for garnish)
- Freshly grated parmesan optional for garnish
Instructions
- Heat oil in the slow cooker pot over medium-high heat.
- Add the beef in batches, browning on all sides. Once browned, transfer the beef to a separate plate.
- In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until softened.
- Add the minced garlic and cook for an additional minute.
- Return the browned beef to the pot.
- Add the stout beer, beef broth, lentils (see notes for lentils), bay leaves, thyme, paprika, salt, pepper, tomato paste, Worcestershire sauce, and diced potatoes to the pot. Stir well to combine
- Cover and cook on high for 3-4 hours or on low for 6-8 hours until the beef is tender and the lentils are cooked.
- Before serving, remove the bay leaves, taste the stew and adjust the seasoning with more salt and pepper if needed.
- Serve the stew garnished with fresh parsley, Parmesan and crusty bread.
Notes
For Dutch Oven or Pot: If cooking in a Dutch oven or pot, repeat steps 1-6 and reduce the cooking time to 1.5 to 2 hours over low heat, stirring occasionally, until the beef is tender and the lentils are cooked through.
Using Canned Lentils
- Timing: Canned lentils are already cooked, so they should be added to the stew in the last 30-60 minutes of cooking to prevent them from becoming too soft.
- Adjust Liquid: Since canned lentils do not absorb as much liquid as dried lentils, you may need to slightly reduce the amount of broth used in the stew to achieve your desired consistency.
- Refrigeration: Store any leftover stew in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This lentil stew freezes well. Allow the stew to cool completely, then transfer it to a freezer-safe container or freezer bags. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm it on the stove or in the microwave.
- Texture: If the stew thickens upon refrigeration, you can add a bit of broth or water when reheating to reach your desired consistency.
- Stovetop: Pour the stew into a pot and heat over medium heat, stirring occasionally. If the stew has thickened, add a bit of broth or water to loosen it up. Heat until it reaches the desired temperature.
- Microwave: Place the stew in a microwave-safe bowl, covering loosely. Heat on high for 2-3 minutes, stirring halfway through. Add a splash of broth or water if it’s too thick. Heat until hot.
- Slow Cooker: If reheating a large batch, you can use the slow cooker on the low setting for 1-2 hours, stirring occasionally. Add liquid if needed to maintain consistency.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife