This Beef and Lentil Stew is a hearty, nourishing dish that combines tender beef with protein-packed lentils and a variety of fiber-rich vegetables.
With a balance of lean protein, slow-digesting carbs, and healthy fats, it’s a wholesome meal that keeps you satisfied without being heavy.
Packed with vitamins, minerals, and iron, it’s perfect for everyday cooking—whether for a cozy family dinner or meal prep for the week.
Easy One-Pot Flavorful Beef Lentil Stew
Equipment
- 1 large heavy-bottomed pot with lid
- 1 Wooden spoon (for stirring)
- 1 sharp chef’s knife (for chopping)
- 1 cutting board
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 2 tablespoons olive oil
- 2 ½ pounds beef chuck cut into ¾-inch cubes
- 1 onion chopped
- 3 garlic cloves minced
- 4 carrots sliced
- 3 large celery stalks sliced
- 1 ½ cups dried green or brown lentils
- 1 can 28 ounces crushed tomatoes
- 6 cups beef stock
- 1 cup dry red wine
- 3 bay leaves
- 1 tablespoon dried thyme
- Pinch of cayenne pepper
- 3 tablespoons fresh tarragon chopped
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Base Ingredients: Before turning on the stove, take a few minutes to prep everything. Dice the onion finely so it melts into the stew, mince the garlic cloves for even distribution, and slice the carrots and celery into uniform pieces to ensure they cook evenly. Trim the beef chuck and cut it into ¾-inch cubes—this size helps the meat brown nicely while still becoming tender during simmering. Having everything ready will make cooking smooth and stress-free.
- Heat the Pot and Build Flavor: Place a large, heavy-bottomed pot on the stove over medium-high heat. Drizzle in the olive oil and allow it to warm until it shimmers. Add the chopped onion and sauté for 3–4 minutes, stirring frequently, until it softens and turns translucent. This early step releases natural sweetness from the onion, which creates a flavorful base for the stew.
- Brown the Beef for Depth: Once the onions have softened, add the beef cubes and the minced garlic. Stir well so that each piece of beef makes direct contact with the bottom of the pot. Cook for 5–10 minutes, turning the beef occasionally, until all sides are browned. Browning is key—it caramelizes the meat’s natural sugars, which adds a rich, deep flavor to the finished stew. Don’t rush this step; patience pays off in taste.
- Incorporate Vegetables and Lentils: Next, add the sliced carrots and celery to the pot, stirring them into the beef and onion mixture. Sprinkle in the dried lentils, letting them toast lightly in the pot for 1–2 minutes. This small step enhances their earthy flavor and ensures they hold their shape as they cook.
- Add Liquids and Seasonings: Pour in the crushed tomatoes, followed by the beef stock and red wine. Stir to blend everything together. Add the bay leaves, dried thyme, cayenne pepper, and about one teaspoon of salt. Mix gently to distribute the seasonings. The wine not only adds depth but also helps tenderize the beef as it simmers, while the herbs infuse warmth and aroma into the broth.
- Bring to a Boil and Simmer Slowly: Increase the heat until the stew reaches a gentle boil. Once boiling, immediately reduce the heat to low, cover the pot with a heavy lid, and let it simmer for 60–75 minutes. Stir occasionally to prevent sticking and check the liquid level—if the stew looks too thick, you can add a splash more stock or water. During this time, the beef will become tender, and the lentils will soften while soaking up all the flavors of the broth.
- Finish with Fresh Herbs and Taste Test: When the beef and lentils are fully tender, stir in the freshly chopped tarragon. This herb brightens the dish and balances the richness of the stew with its slightly sweet, anise-like flavor. Now, taste the stew carefully and adjust the seasoning with additional salt and freshly ground black pepper, as needed.
- Serve Warm and Enjoy: Remove the bay leaves before serving. Ladle the stew into deep bowls and enjoy it hot, ideally with a slice of crusty bread or a side of rice to soak up the flavorful broth. This dish tastes even better the next day, as the flavors continue to develop.
Notes
- Use a heavy-bottomed pot with a tight-fitting lid for even cooking and tender meat.
- Browning the beef is essential—it develops a deep, rich flavor base for the stew.
- Lentils cook directly in the broth, soaking up flavor while thickening the stew naturally.
- Red wine adds depth, but you can substitute with extra beef stock if you prefer alcohol-free.
- Fresh tarragon at the end brings brightness and balances the richness of the stew.
- This stew tastes even better the next day as the flavors meld together.
Chef’s Secrets for Perfect Stew
The secret to a great beef and lentil stew lies in layering flavors at every step.
Start by sautéing onions until golden, as this builds a natural sweetness that balances the heartiness of the beef.
Browning the beef thoroughly is another non-negotiable step—it creates those savory caramelized bits (fond) at the bottom of the pot that melt into the broth later.
Toasting the lentils for a short moment before adding liquid enhances their earthy flavor and prevents them from turning mushy.
Lastly, patience is key: low and slow simmering allows the beef to tenderize while the lentils absorb all the aromatic broth.
Serving Suggestions for Best Enjoyment
This stew is versatile and pairs wonderfully with simple sides. For a classic presentation, serve it with thick slices of crusty bread that can soak up the flavorful broth.
If you prefer something more filling, ladle it over steamed rice, creamy mashed potatoes, or even buttered noodles.
A crisp green salad with a tangy vinaigrette makes a refreshing counterpoint to the stew’s richness.
For a cozy winter dinner, consider pairing it with a bold red wine like Cabernet Sauvignon or a non-alcoholic sparkling water infused with lemon.
Storage Tips for Freshness and Flavor
Beef and lentil stew stores beautifully, making it a perfect make-ahead meal.
Allow the stew to cool completely before transferring it into airtight containers. It will keep in the refrigerator for up to 4 days without losing flavor.
For longer storage, freeze in portion-sized containers for up to 3 months; just be sure to leave some headspace to allow for expansion.
When reheating, warm it gently on the stove over medium-low heat, adding a splash of broth or water if it has thickened.
Avoid microwaving in large batches, as it can unevenly heat the beef and lentils.
Frequently Asked Questions
1. Can I use a different cut of beef?
Yes, while beef chuck is ideal for its balance of flavor and tenderness, other cuts like brisket or short ribs also work well.
Just ensure they are simmered long enough to break down and become tender.
2. Do I have to use red wine?
No, red wine adds depth and complexity, but if you prefer not to use it, you can replace it with an equal amount of beef stock or even vegetable broth. The stew will still be rich and satisfying.
3. Can I make this in a slow cooker?
Absolutely. Brown the beef and sauté the aromatics first, then transfer everything into the slow cooker.
Cook on low for 7–8 hours or high for about 4 hours until the beef and lentils are tender.
4. What type of lentils should I use?
Green or brown lentils are best because they hold their shape well during cooking.
Red or yellow lentils break down too much and may make the stew overly mushy.
5. How can I make the stew lighter?
If you’d like a lighter version, reduce the amount of beef slightly and increase the quantity of lentils and vegetables.
You can also use leaner cuts of beef and skip the wine for a lower-calorie option.
