Slow Cooked Beef Lentils
Tender, juicy chunks of beef chuck roast and hearty green lentils come together in this comforting recipe for Slow Cooked Beef Lentils. Packed with flavor from sautéed vegetables, rich beef broth, and fragrant herbs like thyme and bay leaf, this dish is slow-cooked to perfection over six hours for a melt-in-your-mouth texture. A splash of crushed tomatoes adds a touch of sweetness, while a sprinkle of paprika lends a subtle smoky undertone. Ideal for chilly evenings, this wholesome, protein-packed meal is as nutritious as it is satisfying. Serve it with crusty bread or over a bed of rice for a warm and fulfilling dinner that will have everyone asking for seconds. Perfect for meal prepping or feeding a crowd, this slow cooker recipe is simple, fuss-free, and irresistibly delicious!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 medium carrots
- 2 medium celery stalks
- 3 cloves minced garlic
- 1 cup dried green lentils
- 4 cups beef broth
- 1 cup crushed tomatoes
- 1 whole bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons parsley
Instructions
Cut the beef chuck roast into 2-inch chunks and season with 1 teaspoon of salt and 0.5 teaspoons of ground black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the beef chunks on all sides until browned, about 3-4 minutes per side. Transfer the beef to the slow cooker.
Dice the onion, carrots, and celery into small, evenly sized pieces. Add the vegetables to the same skillet used to brown the beef and sauté for 5 minutes until they begin to soften.
Add minced garlic to the skillet and cook for an additional minute until fragrant. Transfer the vegetable mixture to the slow cooker.
Rinse the lentils under cold water until the water runs clear. Drain well and add them to the slow cooker.
Pour in 4 cups of beef broth and 1 cup of crushed tomatoes. Stir to combine all the ingredients in the slow cooker.
Add the bay leaf, dried thyme, paprika, and the remaining 0.5 teaspoons of salt. Stir gently and cover the slow cooker.
Set the slow cooker to low heat and cook for 6 hours, or until the beef is tender and the lentils are fully cooked.
Once cooked, remove the bay leaf and gently stir the contents. Taste and adjust seasoning if necessary.
Garnish with freshly chopped parsley before serving. Serve hot with crusty bread or over rice if desired.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 4.5 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1015 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
