1 lb lean ground beef
1/2 cup onion, chopped, 1 md
1 each clove garlic, minced
4 oz mushroom stems & pieces, 1 cn
16 oz stewed tomatoes, 1 cn
1 each celery stalk, sliced
1 each carrot, lg, sliced
1 cup lentils, uncooked
3 cup water
1/4 cup red wine, optional
1 each bay leaf
2 tbsp parsley, snipped
1 tsp salt
1 tsp beef bouillon, instant
1/4 tsp pepper
A Recipe for
Beef & Lentil Stew
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This Recipe for Beef & Lentil Stew is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Beef & Lentil Stew from the recipe cookbook of Recipes-to-go (Meat)
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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.
Serves: 6
Beef & Lentil Stew Recipe brought to you by Recipes To-Go