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Slow-Cooked Beef & Lentil Stew

Slow-Cooked Beef & Lentil Stew

Wife with the Knife
This is the kind of stew that makes the whole house smell amazing. Tender beef, hearty lentils, veggies and potatoes simmered with a splash of stout until everything is rich, cozy and full of flavour. Serve it with some crusty bread and dinner is done.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 4 hours
Dutch oven or pot 2 hours
Total Time 4 hours 20 minutes
Course Main Course, Soup
Cuisine North American
Servings 6

Equipment

  • Slow Cooker
  • Dutch Oven or Heavy Pot (see note above for variation)

Ingredients
  

  • 2 lbs beef chuck or stewing beef cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 large onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 4 garlic cloves minced
  • 1 cup stout beer such as Guinness
  • 3½ cups beef broth
  • 1 cup dried green or brown lentils rinsed and drained
  • 1 can 14 oz diced tomatoes
  • 2 medium potatoes diced (I used sweet potatoes)
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1½ tsp kosher salt plus more to taste
  • ½ tsp freshly cracked black pepper plus more to taste
  • Fresh parsley or chives chopped, for garnish
  • Freshly grated Parmesan optional

Instructions
 

  • Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the beef with salt and pepper.
  • Working in batches, brown the beef on all sides. Don’t overcrowd the pan. Transfer the beef to a plate once browned.
  • Add the onion, carrots and celery to the same pan. Cook for about 5 minutes, until they begin to soften. Add the garlic and cook for another minute.
  • Pour in the stout and scrape up all the browned bits from the bottom of the pan. Let it simmer for 2–3 minutes.
  • Transfer the beef and vegetables to the slow cooker.
  • Add the beef broth, dried lentils, diced tomatoes, potatoes, Worcestershire sauce, bay leaves, thyme and paprika. Stir everything together.
  • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef is tender and the lentils are cooked through.
  • If the stew gets thicker than you like while cooking, add a little extra beef broth.
  • Remove the bay leaves. Taste and adjust the salt and pepper.
  • Let the stew sit uncovered for about 10 minutes before serving so it can thicken slightly.
  • Garnish with fresh parsley or chives and Parmesan, if using.
  • Serve with crusty bread, and enjoy!

Notes

Variations
  • Potatoes: Use sweet potatoes for a little sweetness, or swap them for Yukon Gold or russet potatoes.
  • No Stout: Replace the stout with beef broth if you don’t have any on hand, or prefer not to add alcohol at all.
 
Leftovers
This stew is even better the next day. The flavours have more time to come together and the lentils continue to thicken the broth.
  • Refrigerator: Store leftovers in an airtight container in the refrigerator for 3–4 days.
  • Freezer: Let the stew cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating
    • Stovetop: Reheat gently over medium-low heat. Add a splash of beef broth or water if the stew has thickened too much.
    • Microwave: Heat in 1–2 minute intervals, stirring between each, until hot.
 
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Keyword Beef and Vegetables, Beef Stew, comfort food, Cozy Meals, Hearty Recipes, Hearty Soup, Lentil stew, One Pot Recipes, Slow Cooked