Slow Cooker Lentil Beef Stew
Hearty, wholesome, and packed with satisfying flavors, this Slow Cooker Lentil Beef Stew is the ultimate comfort food for busy days. Tender cubes of seared beef, protein-rich lentils, and a medley of carrots, celery, and potatoes simmer together in a rich tomato-beef broth, infused with aromatic thyme, rosemary, and a touch of garlic. The simple slow cooker method ensures effortless preparation while creating a deeply flavorful and melt-in-your-mouth dish. Perfect for cozy weeknight dinners or make-ahead meal prep, this warming stew is an all-in-one meal that's both nourishing and utterly delicious. Serve it with crusty bread or over rice to soak up every savory drop!
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Recipe Information
Ingredients
- 1 pound Beef chuck (cubed)
- 1 cup Dried brown lentils
- 3 medium Carrots (sliced)
- 2 stalks Celery stalks (sliced)
- 1 medium Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 2 medium Russet potatoes (peeled and cubed)
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat. Add the cubed beef and sear on all sides until browned. This step can be done in batches if needed. Transfer the beef to the slow cooker.
Rinse the lentils under cold water in a fine-mesh strainer and set them aside.
In the same skillet, add the onion and garlic, and sauté for 2-3 minutes until softened. Transfer the mixture to the slow cooker.
Add the carrots, celery, potatoes, and rinsed lentils to the slow cooker, layering them evenly over the beef.
In a medium mixing bowl, whisk together the beef broth, tomato paste, dried thyme, dried rosemary, salt, and black pepper. Pour the mixture over the ingredients in the slow cooker.
Add the bay leaf on top, then cover the slow cooker with its lid.
Cook on LOW for 8 hours or on HIGH for 4-5 hours, until the beef is tender and the lentils and vegetables are fully cooked.
Before serving, remove the bay leaf and taste to adjust seasoning if necessary. Garnish with freshly chopped parsley.
Serve warm with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
2385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.1 g | 123% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 6436 mg | 280% | |
| Total Carbohydrate | 239.1 g | 87% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 24.3 g | ||
| Protein | 162.7 g | 325% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 5980 mg | 127% | |
*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.
