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Beef And Lentil Stew

1 lb. lean ground beef
1/2 cup onion, chopped
1 clove garlic, minced
4 oz can mushroom stems and pieces
14.5 oz. stewed tomatoes
1 celery stalk, sliced
1 carrot, sliced
1 cup lentils, uncooked
3 cup water
1/4 cup red wine
1 bay leaf
2 tablespoons parsley, snipped
1 tsp. salt
1 tsp. beef bouillon, instant type
1/4 tsp. pepper
Cook 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.