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Hearty Beef and Lentil Stew with Vegetables

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PREP TIME
15 min
COOKING TIME
75 min
TOTAL TIME
90 min
SERVINGS
8 servings
Dinner German
Hearty Beef and Lentil Stew with Vegetables
Ingredients
  • 2 tablespoons all-purpose flour
  • 1 pound flank steak, cut into 1/2-inch cubes
  • 2 tablespoons oil, or more as needed
  • 4 carrots, chopped
  • 1 onion, diced
  • 1 stalk celery, thinly sliced
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup dry lentils
  • 2 teaspoons dried rosemary
  • 11 ounces baby potatoes with skin
  • 1 pinch salt and freshly ground black pepper to taste
Instructions
1
Begin by placing the flour into a shallow dish; coat steak cubes evenly with the flour.
2
Heat a generous amount of oil in a large cooking vessel over high heat; sear the steak cubes on all sides until they develop a rich brown color, approximately 3 to 5 minutes.
3
Remove the steak cubes from the skillet; set them aside for future use.
4
Next, add the carrots, onion, celery, and garlic to the same skillet; cook until they become tender and have lost their crunchiness, roughly 5 minutes. If the skillet is too dry, add a bit more oil to maintain the right consistency.
5
Now, combine the beef broth, tomatoes with their juice, lentils, rosemary, and browned steak cubes in the skillet; stir everything together to create a harmonious mixture.
6
Gradually decrease the heat, cover half of the skillet with its lid; let it simmer for 40 minutes.
7
Add the potatoes to the skillet and continue to simmer until both the lentils and potatoes are tender, approximately 20 minutes.
8
Finally, season the dish with salt and black pepper to bring out its full flavor.