Easy One-Pot Flavorful Beef Lentil Stew
A rich and comforting Beef and Lentil Stew made with tender beef chunks, hearty lentils, and a medley of vegetables simmered in a flavorful broth. High in protein, fiber, and essential nutrients, this one-pot meal is both satisfying and nourishing—perfect for family dinners, cold evenings, or prepping ahead for the week.
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.